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The Big Texas Steakhouse Cookbook
     

The Big Texas Steakhouse Cookbook

by Helen Thompson
 

Got beef? You bet your boots Texas does. The legendary land of cattle and cowboys, Texas produces billions of pounds of beef each year. This handsome cookbook showcases hundreds of the carnivore's favorite preparations, specially selected from among the menus of steakhouses across the state. Recipes and information about steaks of all stripes--from strip to chicken

Overview

Got beef? You bet your boots Texas does. The legendary land of cattle and cowboys, Texas produces billions of pounds of beef each year. This handsome cookbook showcases hundreds of the carnivore's favorite preparations, specially selected from among the menus of steakhouses across the state. Recipes and information about steaks of all stripes--from strip to chicken fried--alongside beef dishes such as chili and fajitas and other classic Texas steakhouse selections accompany this photographic tour of steaks, steakhouses, and steer in the Lone Star State.

Editorial Reviews

Vegans beware, Texas is steak country! It should not surprise us that a state that produces 4.8 billion pounds of beef each year should pride itself as a center of steak consumption. The Big Texas Steakhouse Cookbook stakes out that claim (sorry, we couldn't resist the pun) with scores of recipes for a variety of steaks, fajitas, chilies, and other Lone Star goodies. Finger lickin' great.

Library Journal
Thompson (Dallas Classic Desserts) and Shay (Savannah Classic Seafood) present a collection of recipes from well-known Texas steakhouses, such as Grady's Restaurant and Lonesome Dove Western Bistro (Fort Worth), Big Texan Steak Ranch (Amarillo), and Wildcatter Ranch Steakhouse (Graham). Piloncilla Crusted Beef Ribeye with a Texas Cheese Chile Relleno delights with rib-eye steak topped with poblanos, goat cheese, and jalapeños; and Tenderloin Salad showcases Angus beef, sautéed red onions, candied almonds, blue cheese, mixed greens, avocado, and grapefruit. This cookbook may just inspire steak lovers to travel.

Product Details

ISBN-13:
9781589808782
Publisher:
Pelican Publishing Company, Incorporated
Publication date:
01/18/2011
Pages:
208
Sales rank:
1,319,250
Product dimensions:
10.10(w) x 10.10(h) x 0.90(d)

Meet the Author

Helen Thompson was the city editor for Metropolitan Home magazine. She has also worked for TRIBEZA magazine in Austin, Texas, and Texas Monthly. She is the author of Dallas Classic Desserts and The Big Texas Steakhouse Cookbook, both available from Pelican. She resides in Austin, Texas.

Robert M. Peacock, a well-known Dallas photographer, is recognized for being able to capture the beauty and appeal of food for top cookbooks and magazines. His work has appeared in numerous magazines and books, including Pelican’s Dallas Classic Desserts and The Big Texas Steakhouse Cookbook. He is thrilled to call Dallas, Texas, home.

Cowboy cook Grady Spears is famous for his signature-style cowboy cuisine and has created menus for co-owned restaurants such as Reata Restaurant, the Roadrunner, the Chisholm Club, the Burning Pear, and the Nutt House. He has also cooked for former Texas governor George Bush, on several television shows, and hosted his own weekly TV show. Spears has endorsed and worked for brands such as Bud Light, the American Beef Producers, and the Big Green Egg. In the past he has been named a Rising Star by Restaurant Hospitality Magazine and one of Restaurant and Institutions’ annual Top Five Chefs.

Janice Shay, owner of the book-packaging company Pinafore Press, is an award-winning book designer who has produced cookbooks and art, garden, gift, and children’s books. For her efforts in design, Shay received the Comstock Award and the Jane Addams Peace Prize for Children’s Literature. She is the vice-president of the Publishers Association of the South and has served as an art director for magazines such as Rodale’s Scuba Diving and Atlanta Magazine. Shay lives in Savannah, Georgia.

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