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Get cooking with "Edible Dallas & Fort Worth: The Cookbook"

  • Nov 4, 2012
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Edited by Terri Taylor, Edible Dallas & Fort Worth: The Cookbook showcases the regional cuisine of the local area. Like everything else, the local cuisine reflects the spirit of competition between the cities as well as the traditional image in the local and national media. Whether it is the Western roots of Fort Worth known as "Cowtown" and where the West begins, or the cutting edge new wave of whatever is about to be hip in Dallas, there should be something for everyone to enjoy in this 173 page book based on the magazine "Edible Dallas & Fort Worth."

The book opens naturally enough with "Starters." Here in Chapter 1 you will find "Grilled Watermelon Salad (page 6) and "Peach Pico De Gallo" (page 9) as well as "Fried Squash Blossoms With Herbed Goat Cheese" (page 29) among others. Most of the starters are geared towards the warm weather months. Each recipe features a little history behind the item as well as a tip regarding preparation, storage, etc. Most recipes also feature a picture of he finished dish. Unfortunately, there is not nutritional information at all for those who might want to make healthier versions or substitute ingredients.

Chapter 2 starts on pages 28-29 and is all about "Soups, Sandwiches, And Such" with the items involved featuring a Texas twist. Here you will find the "One-Ball Squash Sandwich (page 31), "Swine Blue Tacos" (pages 40-41) and "Spicy Corn, Crab, and Black Bean Salad" (page 47) among others.

Greens, variations of potato salads, and lots more can be found in "Chapter 3: Sides." Dishes like "Aunt Mabel's Rutabaga Casserole" (page 62), "Warm Roasted Potato, Bacon, And Blue Cheese Salad" (page 70) and "Swiss Chard Lasagna" (page 89) among others are here. Like in the other chapters, interspersed between the recipes, are informative pieces tied into the very local eateries, food suppliers, and cultural history of each city.

As everyone knows, Texas is cattle country. But, there is far more than beef for dinner in "Chapter 4: Mains." Starting on pages 94-95 with "Chicken Roulades With Goat Cheese And Spinach" and ending with "Stuffed Artichokes" on pages 126-127, and variety is present here as it is throughout the book. It is not just about various steaks, chicken fried steak, and chili con carne though those are here as well.

Based off of local peaches, figs, berries, and more is "Chapter 5: Desserts and Drinks." Whether you want a desert like "Texas Baklava With Figs, Pecans, And Sherry-Poached Asian Pears (pages 130-131) or "Texas Grapefruit Pie" (pages 134-135) or a drink such as "Lavender Mint Gimlet" (page 152) or the "Texas Two-Step Sipper" (page 157) there is something here for you.

This colorful 175 page book closes with a five page resource section, an acknowledgement section and a five page index.

While the complete lack of nutritional information is a definite drawback, overall Edible Dallas & Fort Worth: The Cookbook edited by Terri Taylor, who is also the editor of the related magazine, is a good cookbook. Filled with photographs, Texas history as well as regional information, and plenty of recipes, this is a solidly good cookbook that presents very well and is filled with plenty of good meals.

Material supplied by the good folks of the Plano Texas Public Library System.

Kevin R. Tipple © 2012

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About the reviewer
Kevin R. Tipple ()
Ranked #90
My stories have appeared in such magazines such as “Lynx Eye,” “Starblade,” “Show and Tell,” and "The Writer's Post Journal" among others and online at … more
About this product


Terri Taylor is a third-generation Texan who has spent the last 30 years in Dallas, working and raising her family. She studied journalism at the University of Texas and received a master of liberal arts degree from Southern Methodist University. During a pivotal year abroad in her 20s, she developed an appreciation for fresh foods while working on farms in Norway and France. She has been writing for Edible Dallas & Fort Worth since its inaugural issue in 2009.  In 2010, she became its editor.
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