Cover image for The new Texas cuisine
The new Texas cuisine
Pyles, Stephan.
Personal Author:
First edition.
Publication Information:
New York : Doubleday, 1993.
Physical Description:
xix, 428 pages : illustrations (some color) ; 25 cm
General Note:
Includes index.
Added Author:
Format :


Call Number
Material Type
Home Location
Item Holds
TX715.2.S69 P94 1993 Adult Non-Fiction Central Closed Stacks

On Order



There's much more to Lone Star cooking than Tex-Mex and barbecue, and in this wide-ranging book, the award-winning chef of Dallas's Routh Street Cafe presents 150 eclectic, sophisticated Texas recipes. Full-color photographs.

Reviews 2

Booklist Review

Imagine if the other 49 states decided to promote their own new cuisines! Chances are, each would be just as much a medley of foodstuffs as the so-called melting pot of the U.S., Texas. In Dallas restaurateur Pyles' offering, there's a hint of Tex-Mex, barbecue, and chili menus, as well as a taste of Cajun-Creole and a pinch of nouvelle (especially in the naming of the recipes). Throughout the more than 200 items, he shows a care for the freshest of ingredients combined with a concern to provide short preparation and cooking times. Texan and other traditions are, therefore, melded with the 1990s, yielding dishes such as sopas stuffed with crabmeat, wild mushroom enchiladas, tuna escabeche tacos, Gulf Coast jambalaya, and wild boar, pineapple, and tamarind stew. Every recipe, from okra pickles to sweet potato pound cake, leads with a few sentences about its origin or principal ingredient. ~--Barbara Jacobs

Library Journal Review

Pyles, chef and owner of Dallas's acclaimed Routh Street Cafe and Baby Routh, was one of the ``founders'' of Southwestern cuisine, along with Dean Fearing ( Dean Fearing's Southwest Cuisine , LJ 10/15/90) and Robert Del Grane, and their champion, Anne Lindsay Greer ( Foods of the Sun , LJ 2/15/88). His creative dishes blend elements of Southern homestyle cooking, sophisticated Southwestern fare, Mexican and Tex-Mex food, and Cajun and Creole cookery, reflecting as well ``apprenticeships'' at his family's truck-stop restaurants followed by classic French training. Thus, the 200-plus recipes he presents here include Squash Blossom Soup with Candied Lime, Blue Corn Polenta with Oysters and Ancho Cream, and Pecan Souffle with Bourbon Butter. At heart, this is a chef's book, with many dishes requiring fairly extensive preparation, but the recipes are clearly written and accessible. Delicious and inventive food from a talented chef; recommended for most collections. BOMC HomeStyle selection. (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.