Texas Monthly On . . . : : Food / / ed. by editors of Texas Monthly.

• Superior document: Title is part of eBook package: De Gruyter University of Texas Press eBook-Package Backlist 2000-2013
• MitwirkendeR: Banks, Suzy,; Cartwright, Gary,; Colloff, Pamela,; Dingus, Anne,; Hollandsworth, Skip,; Mackay, Jordan,; Mackintosh, Prudence,; Patoski, Joe Nick,; Sharpe, Patricia,; Smith, Evan,
• TeilnehmendeR: Smith, Evan.
• HerausgeberIn: Texas Monthly, editors of,
• Place / Publishing House: Austin : : University of Texas Press, , [2021]; ©2008
• Year of Publication: 2021
• Language: English
• Physical Description: 1 online resource (219 p.)
• Other title: Frontmatter --; Contents --; Introduction --; Food Culture --; “Holy Shiitakes!” --; “Sour Grapes” --; “How the West Was Won Over” --; “Stop and Smell the Lavender” --; “War Fare” --; “Critters and Fritters” --; “Stock Tips” --; “The Art of the Meal” --; Signature Texas Foods --; “¡Viva Tequila!” --; “Round and Round” --; “Slush Fun” --; “Th e Shuck Stops Here” --; “How Sweet It Is” --; “Tex-Mex 101” --; “Table Talk” --; “Going for the Jiggler” --; “Let Me Call You Sweet-Tart” --; Personalities --; “Pit Split” --; “Texas Food Conquers the World” --; “Confessions of a Skinny Bitch” --; “Tastemaker of the Century—Helen Corbitt” --; “Ladies, First” --; “How to Open a Restaurant” --; “We Remember Ninfa Laurenzo” --; “John Mackey” --; “John Campbell” --; “Got Game” --; “Stephan Pyles”
• Format: Mode of access: Internet via World Wide Web.
• ISBN: 9780292794412; 9783110745344
• DOI: 10.7560/718449
• Access: restricted access
• Hierarchical level: Monograph
• Statement of Responsibility: ed. by editors of Texas Monthly.

From reviews of the newest, hippest restaurants in cities across Texas to stories about the comfort foods we all love, Texans have long relied on Texas Monthly to dish up some of the best writing about food in the Lone Star state. This anthology brings together twenty-eight classic articles about food in Texas and the culture that surrounds it—markets that purvey exotic and traditional foods, well-known chefs, tributes to the cooks and cookbooks of days gone by, and even a feature on how to open a restaurant. Many of the articles are by Patricia Sharpe, Texas Monthly's longtime restaurant critic and winner of the James Beard Journalism Award for Magazine Feature Writing without Recipes. Joining her are Texas Monthly editor Evan Smith and contributors Gary Cartwright, Jordan MacKay, Skip Hollandsworth, Pamela Colloff, Anne Dingus, Suzy Banks, Joe Nick Patoski, and Prudence Mackintosh.