The Big Texas Cookbook: The Food That Defines the Lone Star State

The editors of Texas Monthly deliver reader favorites from the magazine’s 50-year history, as well as stunning recipes that highlight the culinary influence of the immigrants who call the state home. Among a bounty of eye-catching wild game entrées, there is Texas quail stuffed with fig mole, and jalapeño dove poppers that are bacon-wrapped and then grilled. Giving New Orleans a run for its money, the editors showcase two styles of crawfish boil (Cajun and Viet-Cajun) and hearty seafood gumbo. Naturally, chili is on the menu, but who would have imagined the fabulous Laotian version, complete with lemongrass, poblanos, cayenne, and a bit of fish sauce for good measure. There are tasty recipes for a modern-day barbecue, including Goldee’s Barbecue house sausage with gochugaru (Korean chile powder). Tex-Mex offerings earn a chapter of their own, as do breakfast dishes and cocktails. Holiday meals range from the Christmas staple of pork tamales to soup joumou, a stew traditionally served to commemorate Haitian Independence Day. Brief essays on such topics as the origin of Texas sheet cake supplement the work. Those who crave bold flavors will relish this collection of Lone Star exceptionalism. Agent: Amy Hughes, Dunow, Carlson & Lerner. (Nov.)