From Tea Cakes to Tamales
Third-Generation Texas Recipes
Seiten
2016
Texas A & M University Press (Verlag)
978-1-62349-409-4 (ISBN)
Texas A & M University Press (Verlag)
978-1-62349-409-4 (ISBN)
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Join Nola McKey, former editor at Texas Highways, on a journey through Texas history - through food! In this collection of more than one hundred recipes, Texans share the dishes they inherited from their ancestors and the family stories and traditions that accompany them.
Join Nola McKey, former editor at Texas Highways, on a journey through Texas history—through food! In this collection of morethan one hundred recipes, Texans share the dishes they inheritedfrom their ancestors and the family stories and traditionsthat accompany them. With a strong focus on Texas’ culturaldiversity—featuring Polish cheese pie, Czech sauerkraut, Chinesefried rice, Mexican caldo, Italian pizzelle, African American purple hull peas, and German egg noodles—McKey documents theculinary impact of immigrants from around the globe. But thisbook is not for foodies alone; history enthusiasts will appreciatethe snapshots of daily Texan life, captured in the narrativesaccompanying the recipes and spanning more than a century. Toldprimarily in the words of today’s cooks, these multigenerationalfamily memories can take anyone on a trip down memory lane,back to a beloved grandmother’s kitchen or great-aunt’s holidaytable. Included are recommendations for Texas museums andfestivals where interested readers can learn more about many ofthe foods and cultures featured in this book. Additionally, McKeyprovides tips for preserving your own family recipes and forrecording the heritage surrounding a special dish. Illustrated withfamily photos and original watercolors by Cora McKown, FromTea Cakes to Tamales will quickly itself become a Texan familyheirloom.
Join Nola McKey, former editor at Texas Highways, on a journey through Texas history—through food! In this collection of morethan one hundred recipes, Texans share the dishes they inheritedfrom their ancestors and the family stories and traditionsthat accompany them. With a strong focus on Texas’ culturaldiversity—featuring Polish cheese pie, Czech sauerkraut, Chinesefried rice, Mexican caldo, Italian pizzelle, African American purple hull peas, and German egg noodles—McKey documents theculinary impact of immigrants from around the globe. But thisbook is not for foodies alone; history enthusiasts will appreciatethe snapshots of daily Texan life, captured in the narrativesaccompanying the recipes and spanning more than a century. Toldprimarily in the words of today’s cooks, these multigenerationalfamily memories can take anyone on a trip down memory lane,back to a beloved grandmother’s kitchen or great-aunt’s holidaytable. Included are recommendations for Texas museums andfestivals where interested readers can learn more about many ofthe foods and cultures featured in this book. Additionally, McKeyprovides tips for preserving your own family recipes and forrecording the heritage surrounding a special dish. Illustrated withfamily photos and original watercolors by Cora McKown, FromTea Cakes to Tamales will quickly itself become a Texan familyheirloom.
Nola McKey, a former senior editor with Texas Highways, is the editor of the book Cooking with Texas Highways and previously worked as assistant foods editor at Southern Living magazine. She lives in Austin, Texas, USA.
| Erscheinungsdatum | 03.06.2016 |
|---|---|
| Reihe/Serie | Clayton Wheat Williams Texas Life Series |
| Illustrationen | Cora McKown |
| Zusatzinfo | 8 colour, 70 black & white photographs, line drawing, 39 watercolours |
| Verlagsort | College Station |
| Sprache | englisch |
| Maße | 205 x 228 mm |
| Gewicht | 774 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher |
| Sachbuch/Ratgeber ► Essen / Trinken ► Länderküchen | |
| ISBN-10 | 1-62349-409-5 / 1623494095 |
| ISBN-13 | 978-1-62349-409-4 / 9781623494094 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
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Buch | Softcover (2025)
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