January 2001

The Food of Texas: Authentic Recipes From the Lone Star State

Reviewed by Patricia Busa McConnico

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We stumbled across The Food of Texas: Authentic Recipes From the Lone Star State by Caroline Stuart this past October at the San Antonio New World Wine and Food Festival, which celebrated the Latin American influence on Texas cuisine by pairing fine food with fine wine. We were not disappointed with the coupling of chef Grady Spears's tenderloin of beef tamale and a glass of Chile's Primus Cabernet Sauvignon. In fact, over the course of the weekend, we learned a little about wine and picked up some goodies along the way, including this cookbook.

The Food of Texas: Authentic Recipes From the Lone Star State: Caroline Stuart, published by Periplus.