The Texas Hill Country Cookbook: A Taste of Provence

Overview

A full-color guide to contemporary Texas cuisine, from one of Conde Nast Traveler’s top 100 chefs in the worldSay goodbye to Tex-Mex and barbecue—the Texas Hill Country around San Antonio is populated with local farmers and artisans who have redefined the region’s food landscape. Taking full advantage of this local bounty is rising star Scott Cohen, executive chef at the 4-diamond Las Canarias at Omni La Mansion del Rio, as well as at Pesca on the River at the Watermark Hotel and Spa. Cohen’s mentors were ...

See more details below
Hardcover (First Edition)
$20.04
BN.com price
(Save 19%)$24.95 List Price

Pick Up In Store

Reserve and pick up in 60 minutes at your local store

Other sellers (Hardcover)
  • All (25) from $1.99   
  • New (7) from $13.29   
  • Used (18) from $1.99   
Sending request ...

Overview

A full-color guide to contemporary Texas cuisine, from one of Conde Nast Traveler’s top 100 chefs in the worldSay goodbye to Tex-Mex and barbecue—the Texas Hill Country around San Antonio is populated with local farmers and artisans who have redefined the region’s food landscape. Taking full advantage of this local bounty is rising star Scott Cohen, executive chef at the 4-diamond Las Canarias at Omni La Mansion del Rio, as well as at Pesca on the River at the Watermark Hotel and Spa. Cohen’s mentors were Wolfgang Puck (at the Mansion on Turtle Creek), Andre Gaillard (at the Carlyle and La Reserve) and, in France, Daniel Boulud, Georges Blanc, Roger Verge and Michelle Rustang. After 15 years in New York City and honors from the James Beard Foundation, Cohen moved to the Texas Hill Country to make the most of the area’s untapped bounty for food lovers. This easy-to-use, fully illustrated cookbook introduces readers to the region and takes them, chapter by chapter, through the best of Cohen’s innovative recipes, from Crispy Calamari with Red Pepper Jalapeño Vinegar and Smoky Tomato Dip to his signature Peach Cobbler. In addition to the more than 100 recipes, full-color photographs and sidebars highlight

Read More Show Less

Editorial Reviews

From the Publisher
"There is no need to cross the Atlantic anymore to enjoy the herb-scented cuisine of Provence. In this appealing book, Scott Cohen brings these intense flavors and his own sophistication to Texas Hill Country cooking."—Jacques Pépin"Scott's irresistible take on Hill Country cuisine is as smart as it is inspired. Recipe after recipe–from Crispy Skin Red Snapper Cioppino to South Texas Ratatouille–I'm reminded why he's one of the most gifted chefs around."—Scott Jones, Executive Editor, Southern Living "Scott Cohen has taken his classic French training, mixed it with the awesome products he has discovered in the region, and bound it all together with his Texas-size passion for food and cooking."—Ed Brown, Chef/Owner, Eight One Restaurant, New York
Read More Show Less

Product Details

  • ISBN-13: 9780762743759
  • Publisher: Rowman & Littlefield Publishers, Inc.
  • Publication date: 9/1/2007
  • Edition description: First Edition
  • Edition number: 1
  • Pages: 176
  • Sales rank: 785,972
  • Product dimensions: 8.50 (w) x 9.75 (h) x 0.69 (d)

Meet the Author

Executive Chef Scott Cohen is a rising star on the international culinary scene with a flair and passion for Texas Hill Country cuisine. He is executive chef of Las Canarias in the historic landmark hotel La Mansion del Rio on the famed Riverwalk in San Antonio. He is also executive chef of its sister restaurant Pesca on the River in the Watermark Hotel and Spa, just over the footbridge on the other side of the river. As a teenager Scott Cohen worked in local restaurants in New Jersey and later decided to attend the CIA. Upon graduation, his first job was at The Mansion on Turtle Creek in Dallas when Wolfgang Puck was the corporate chef and Avner Samuelle was executive chef. He moved to New York where he worked as sous chef at The Hotel Carlyle, and later at La Reserve, under the late Andre Gaillard. With the help of Daniel Boulud, Cohen went to France to do a “stagiaire,” or train with three of that country’s most renowned chefs, George Blanc, Roger Verge, and Michelle Rustang. He returned to New York to open Tatou, a chic supper club, which garnered him rave reviews. In 1994 he moved to the Stanhope where he transformed the hotel’s dining room into an impressive presence on Fifth Avenue. That same year he received the bronze medal from the prestigious Vatel Club, a French culinary organization. He was the youngest chef and one of the first Americans to receive the award. After sixteen years in New York, Cohen came to San Antonio.Chef Cohen has been showcased at the James Beard House in New York, and was the organizer and host of a James Beard Foundation benefit event in San Antonio featuring the best chefs of that city. He worked with the founder of La Mansion del Rio to found the San Antonio New World Food and Wine Festival, now in its seventh year. His recipes can be found in The Food and Wine Cookbook, The Food of Texas: Authentic Recipes from the Lone Star State, and others. He is on the advisory board of Chocolatier and Pastry Arts magazines and is active in many professional and charitable organizations in the culinary world.Executive Chef Scott Cohen has many opportunities both at home (in the Hill Country) and afield (both coasts and everywhere in between) to promote this book. Marian Betancourt is an author and journalist who writes about food for Associated Press, Sante Magazine, and other publications. She has written about many well-known chefs including Daniel Boulud, Bobby Flay, Tom Douglas, Michael Lomonaco, and David Rosengarten. She has authored15 non-fiction books and has written for scores of periodicals. She lives in New York. Ron Manville’s photographs are published in many award winning cookbooks including the IACP and James Beard awards winners, Sherry Yard’s Secrets of Baking and Bread Baker’s Apprentice. Other cookbooks include Noel Cullen’s Elegant Irish Cooking and Marcel Desaulniers Celebrate with Chocolate, Dwayne Ridgeway’s Lasagna: The Art of Layered Cooking, Wolfgang Puck’s Wolfgang Makes it Easy. Two more books are upcoming. He lives in Rhode Island with his wife Christine. (www.ronmanville.com)About the Hotels and RestaurantsOmni’s La Mansion del Rio and its sister Watermark Hotel and Spa, are located across from each other on the famed River Walk of San Antonio. Since it opened in 1968, La Mansion del Rio has hosted hundreds of celebrities from Bill Clinton to the Prince of Morocco, not to mention legions of film and entertainment celebrities. La Mansion del Rio is in a former 19th century school and now a historic landmark building that reflects the city’s Spanish colonial heritage with its graceful arches and columns, cloistered courtyards, and romantic interiors. Las Canarias is named for early settlers from the Canary Islands. Its old world charm comes through in the modern Provencal haute cuisine meticulously presented.The sister Watermark Hotel and Spa opened in 2004 and immediately earned the Mobil Four Star Award, one of only two hotels in Texas to receive this distinction. It also garnered the Conde Nast Traveler gold list rating as one of the top 100 hotels in the world. Its restaurant, Pesca on the River, equally as elegant as Las Canarias, is more modern and casual. Some of the signature dishes from both restaurants are included in this book.

Read More Show Less

Recipe

The Texas Hill Country around San Antonio is populated with local farmers and artisans who have redefined the region’s food landscape. Taking advantage of the area’s rich offerings is rising star Scott Cohen, executive chef at the four diamond Las Canarias at Omni La Mansion del Rio in San Antonio, as well as at its sister restaurant, Pesca on the River at the Watermark Hotel and Spa. After fifteen years in New York City and honors from the James Beard Foundation, Cohen moved to the Texas Hill Country to make the most of its untapped abundance for food lovers. In The Texas Hill Country Cookbook he shares his award-winning recipes, from Chile-Spiked Mexican Shrimp to Warm Texas Beef Tenderloin to his signature Peach Cobbler.

Chef Cohen will introduce you to the delicious foods of Texas Hill Country in chapters organized by appetizers; salads and sandwiches; fish, meat, and poultry; vegetables and sides; and desserts. With luscious full-color photos and tips of the trade, including presentation suggestions, The Texas Hill Country Cookbook will not leave you hungry for inspiration.

Read More Show Less

Customer Reviews

Be the first to write a review
( 0 )
Rating Distribution

5 Star

(0)

4 Star

(0)

3 Star

(0)

2 Star

(0)

1 Star

(0)

Your Rating:

Your Name: Create a Pen Name or

Barnes & Noble.com Review Rules

Our reader reviews allow you to share your comments on titles you liked, or didn't, with others. By submitting an online review, you are representing to Barnes & Noble.com that all information contained in your review is original and accurate in all respects, and that the submission of such content by you and the posting of such content by Barnes & Noble.com does not and will not violate the rights of any third party. Please follow the rules below to help ensure that your review can be posted.

Reviews by Our Customers Under the Age of 13

We highly value and respect everyone's opinion concerning the titles we offer. However, we cannot allow persons under the age of 13 to have accounts at BN.com or to post customer reviews. Please see our Terms of Use for more details.

What to exclude from your review:

Please do not write about reviews, commentary, or information posted on the product page. If you see any errors in the information on the product page, please send us an email.

Reviews should not contain any of the following:

  • - HTML tags, profanity, obscenities, vulgarities, or comments that defame anyone
  • - Time-sensitive information such as tour dates, signings, lectures, etc.
  • - Single-word reviews. Other people will read your review to discover why you liked or didn't like the title. Be descriptive.
  • - Comments focusing on the author or that may ruin the ending for others
  • - Phone numbers, addresses, URLs
  • - Pricing and availability information or alternative ordering information
  • - Advertisements or commercial solicitation

Reminder:

  • - By submitting a review, you grant to Barnes & Noble.com and its sublicensees the royalty-free, perpetual, irrevocable right and license to use the review in accordance with the Barnes & Noble.com Terms of Use.
  • - Barnes & Noble.com reserves the right not to post any review -- particularly those that do not follow the terms and conditions of these Rules. Barnes & Noble.com also reserves the right to remove any review at any time without notice.
  • - See Terms of Use for other conditions and disclaimers.
Search for Products You'd Like to Recommend

Recommend other products that relate to your review. Just search for them below and share!

Create a Pen Name

Your Pen Name is your unique identity on BN.com. It will appear on the reviews you write and other website activities. Your Pen Name cannot be edited, changed or deleted once submitted.

 
Your Pen Name can be any combination of alphanumeric characters (plus - and _), and must be at least two characters long.

Continue Anonymously

    If you find inappropriate content, please report it to Barnes & Noble
    Why is this product inappropriate?
    Comments (optional)