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(More customer reviews)As a fairly serious cook who moved to Texas from the Midwest a couple of years ago, I've been intrigued by the "New Tastes" experienced in the better Texas or Tex-Mex restauarants I've visited. Trying to figure out how to prepare and blend ingredients I wasn't very familiar with has been complicated and time consuming. Stephen Pyles "New Tastes From Texas" has done more for my grasp of New Texas Cuisine than any other cookbook or resource I've read. In this book, Chef Pyles provides not only the basic preparations (pure chili powder, chili pastes, etc.) but also some of his very best recipes. Having recipes for Star Canyon's "Cowboy Ribeye", "Rock Shrimp Taquitos" and "Heaven and Hell Cake" are alone worthe price of the book. Buy it . . . you'll love it!
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No one knows Texan food like Stephen Pyles, acclaimed chef of Star Canyon and AquaKnox restaurants in Dallas. Ever since the release of his best-selling New Texas Cuisine, cooks around the country have been hungry for more. The wait is over with New Tastes from Texas, a companion to Stephan's new public television series of the same name.This glorious, lushly illustrated new collection of recipes takes readers on a culinary tour of the great state, from the Gulf Coast to the great wide west, from the bayou to the border.
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