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Edible Dallas & Fort Worth: The Cookbook
     

Edible Dallas & Fort Worth: The Cookbook

by Terri Taylor
 

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Whether it's piquant chili con carne or watermelon soup, there's nothing quite like Texas cuisine. Now, Edible Communities celebrates the Lone Star State's culinary traditions through a close-up look at Dallas and Fort Worth. Here are recipes and specialties straight from the region's best chefs, growers, and food purveyors--farm-to-table fare like indigenous herbs

Overview

Whether it's piquant chili con carne or watermelon soup, there's nothing quite like Texas cuisine. Now, Edible Communities celebrates the Lone Star State's culinary traditions through a close-up look at Dallas and Fort Worth. Here are recipes and specialties straight from the region's best chefs, growers, and food purveyors--farm-to-table fare like indigenous herbs and chiles; down-home grits, collard greens, and fried green tomatoes; mesquite-grilled meats; and fruit cobblers. 

Product Details

ISBN-13:
9781402785566
Publisher:
Sterling Epicure
Publication date:
10/02/2012
Pages:
184
Sales rank:
881,454
Product dimensions:
9.00(w) x 8.30(h) x 1.10(d)

Meet the Author

Terri Taylor is a third-generation Texan who has spent the last 30 years in Dallas, working and raising her family. She studied journalism at the University of Texas and received a master of liberal arts degree from Southern Methodist University. During a pivotal year abroad in her 20s, she developed an appreciation for fresh foods while working on farms in Norway and France. She has been writing for Edible Dallas & Fort Worth since its inaugural issue in 2009.  In 2010, she became its editor.

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