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The Very Best of Tex-Mex Cooking

The Very Best of Tex-Mex Cooking Plus Texas Barbecue and Texas Chile

Paperback (18 Feb 2010)

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Publisher's Synopsis

Noted culinary consultant Jim Peyton, whose previous cookbooks deal with cuisines of Mexico, Northern Mexico and the American Southwest, here picks nearly 100 of Tex-Mex restaurants' favorite recipes and makes them easy to prepare. Tex-Mex, barbecue and chile are important aspects of Texas regional cooking that developed organically over many years of trial and error by thousands of remarkable cooks working on South Texas ranches and building on the fusion of Spanish and Indian cooking in sixteenth century Mexico. In the hands of accomplished cooks such recipes can reach heights of culinary excellence, but too often fall short of that mark. These don't.

Book information

ISBN: 9781595346889
Publisher: Trinity University Press
Imprint: Maverick Books
Pub date:
Language: English
Number of pages: 192
Weight: 539g
Height: 229mm
Width: 178mm
Spine width: 1mm