Intro; Contents; Contents page 2; Acknowledgments; Recipe Contributors; Ancestor Cooks; Chapter 1. Stirring UpMemories; Chapter 2. Recipes; Breads; Main Dishes; Vegetables and Sides; Desserts; Cakes; Cookies; Pies and Cobblers; Puddings; Other Desserts; Extras; Chapter 3. Preserving Heirloom Recipes; Resources; Collecting Heirloom Recipes:Questions for the Cook; Deciphering Obscure Terms in Older Recipes; Additional Information; Sites and Events; Books; Other Media; Organizations; Index
Summary
Join journalist-turned-culinary historian Nola McKey on a Texas journey as she explores the state's foodways through heirloom recipes. In this collection of more than one hundred third-generation (and older) recipes, Texans share not only the delicious dishes they inherited from their ancestors but the stories and traditions that accompany them. With a strong focus on Texas' cultural diversity-recipes include Norwegian rosettes, Italian pizzelle, Czech sauerkraut, Chinese fried rice, Mexican caldo, Wendish noodles, and African American purple hull peas-McKey documents the culinary impact of et
Bibliography
Includes bibliographical references (pages 257-261) and index
