The Big Texas Cookbook

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The editors of Texas Monthly celebrate the dynamic culinary landscape of Texas in this stunning cookbook, featuring over 100 recipes, vibrant color photos, and insightful essays. Known for its barbecue and tacos, Texas is also home to a culturally diverse food scene that reflects its population of more than 29 million. From kolaches brought by Czech settlers in the 1800s to the Viet-Cajun crawfish introduced by Vietnamese immigrants in the early 2000s, the culinary offerings are as varied as the state's expansive geography. This collection showcases Texas's food traditions, organized by how Texans like to start and end their day (Rise and Shine, There Stands the Glass), honor local ingredients (Made in Texas), and cherish the people and rituals surrounding meals (On Holiday, Home Plates). Barbecue and Tex-Mex receive dedicated chapters (Smoke Signals, Con Todo). With recipes for regional specialties like venison parisa, beloved home-cooked dishes like King Ranch casserole, and modern interpretations like Lao beef chili, this cookbook pays tribute to the cooks who shaped Texas's food culture and those who continue to innovate. Filled with atmospheric photos, illustrations, and essays, it offers a vivid culinary portrait of the land, its people, and its evolving traditions.