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The Austin Cookbook: Recipes and Stories from Deep in the Heart of Texas
By Paula Forbes
Harry N. Abrams, 2018
Publisher Description
The story of Austin food is equal parts deep Texan traditions and a booming food scene. It is this atmosphere that has fostered some of the hottest restaurants in the country, a lively food truck community, and a renaissance in the most Texan of foods: barbecue. Austin food is also tacos and Tex-Mex, old fashioned Southern cooking, and street food and fine dining, with influences from all over the globe. And above all, it's a source of intense pride and inspiration for chefs and diners alike.
Organized by Austin's "major food groups"--like barbecue, tacos, and Tex-Mex—The Austin Cookbook explores the roots of Texas food traditions and the restaurants that are reinventing them, revealing the secrets to Bob Armstrong dip, Odd Duck's sweet potato nachos, East Side King's beet fries, and of course, smoked brisket that has people lining up to eat it—even in the Texas summer. Part cookbook, part souvenir, and 100 percent love letter, The Austin Cookbook is perfect for proud locals, visitors, and (t)ex-pats.
Recipes
Barbecue
- Central Texas-Style Smoked Brisket
- Smoked Sausage
- From-Scratch Kielbasa
- Smoked Turkey
- Ribs
- Smoked Pork Shoulder
- Barbecue Sauce
- Brisket Frito Pie
- Chipotle Slaw
- Jalapeño Cheese Grits
- Traditional Pinto Beans
- Jalapeño Dill Potato Salad
Tacos
- Braised Pig Tail Puffy Tacos
- Basic Braised Pork for Tacos
- Carne Asada Tacos
- Old-School Carne Molida Tacos
- Chicken Tinga
- Tacos de Hongos
- Banh Mi Tacos
- Wild Boar Carnitas
Tex-Mex and Interior Mexican
- Bob Armstrong Dip
- Guacamole
- Rice and Beans
- Green Chile Queso
- Chile con Carne Enchiladas
- Chipotle Lamb Loin Chops
- Chayote Slaw with Chile Arbol Dressing
- Mole Rojo with Chicken
- Enchiladas Tejanas
- Butternut and Goat Cheese Chile Relleno
- Cochinita Pibil
Texas Standards
- Chicken Fried Steak with Cream Gravy
- Pimento Cheese
- Mustard and Brown Sugar-Crusted Ribeye
- Pommes Puree
- Grilled Tuscan Kale
- Lucy’s Fried Chicken
- Parkside Macaroni
- Blackened Drum with Shrimp Cream Sauce
- Baked Oysters
- Meatloaf
- Okra with Walnuts
New Austin Classics
- Uchiviche
- Beet Fries
- The Cadillac Bar Pie
- Oxtail Pappardelle with Rutabaga
- Duck Confit with Lemon Vinaigrette Frisée and Duck Fat-Roasted Potatoes
- Chorizo Potato Pizza
- Sunshine Roll
- Tom Kha Gai
- Grilled Quail with Green Mole
- Sauerkraut Johnnycakes
- Bakra Goat Burger
- Pig Skin Noodles with Shrimp Dumplings and Hot Sauce
- Sweet Potato Nachos
Breakfast and Brunch
- Potato and Sausage Breakfast Tacos
- 24 Hash
- Huevos Rancheros
- Migas
- Texas Benedict
- Pumpkin Bread French Toast
- Gingerbread Pancakes
- Beef Tongue Empanadas
Drinks
- Mexican Martini
- Frozen Margaritas
- Fresh Lime Margaritas
- Cucurbit
- Horchata
- Colorado Bulldog
- Cactus Jack Cocktail
- Mezcal Old Fashioned
- Joanne Cocktail
- Wundershowzen Smoothie
Baked Goods and Sweets
- Pumpkin Bread
- Cheddar Biscuits
- Bootsie’s Buttermilk Pie
- Everything Bagel Kolache
- Pecan Pie
- Salted Brown Butter and Dark Chocolate Pecan Cookies
- Daniel Vaughn’s Banana Pudding
- Texas Citrus Scones
Salsas, Sauces, and Chilis
- Pico de Gallo
- Vegan Lentil Chili
- JAK’s Salsa
- Salsa de la Casa
- Salsa Macha Verde
- Grapefruit Salsa
- Pickled Jalapeños
- Hot Sauce
- Chile Con Carne Sauce
- Verde Sauce
- Ranchero Sauce
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