Unfortunately, I haven’t had the opportunity to try too many new eateries recently. And, I’m pretty sad about that. I have a very long list of restaurants, wine bars, and food trucks that I’m dying to try. But, in the meantime, I’ve been reading — and not just The Hunger Games (no pun intended), but my last foodie book was by one of my favorite writers — Robb Walsh. His latest is titled Texas Eats: The New Lone Star Heritage Cookbook.
I love Robb’s books. While they are officially categorized as “cookbooks,” and do include many recipes — authentic, researched recipes — it is Robb’s history in these books that make me read zealously. I love the rich food history of whatever his subject matter is — barbecue, cowboy cooking, Tex-Mex (The Tex-Mex Cookbook is my favorite, by the way), and now his Texas Eats.
Texas Eats is an over-all, larger context view of Texas food. Its a great primer and an enjoyable, historical read. As with all of his books,the recipes greatly add to the in depth knowledge and detail of his information. Curious what Puchero is? The recipe is in a book. Apfelkraut? It’s in there, too. Maybe you just want to know how to make Felix’s Chile con Queso. It’s provided. You can read, in detail, the ingredients and cooking methods traditionally used in the foods in which he describes. I love that. I have to admit, I haven’t yet tried a recipe from any of his books, but I can promise I have read every recipe he includes.
I’m personally interested and vested in this book as my Daddy’s name is mentioned. I’m very proud of what Sonny Look brought to the National, Texas, and specifically, Houston restaurant and hospitality scenes. He’s mentioned on page 185. Robb doesn’t go into detail about steakhouses in Texas. I’m not sure why. Steak seems to be a huge part of our heritage. But, I did spend many dinners at Maxim’s, which is detailed at length in the chapter “Fancy French Restaurants.” I always loved Maxim’s.
“When he (Camille Bermann) opened Maxim’s, the most popular restaurant in town was
Sonny Look’s Sir Loin, a cavernous steak house.”
I recommend Walsh’s latest book. The book is another wonderful, historic account of Texas food. Maybe his next book will be on Texas Beef and Steakhouses!