Jim Peyton's The Very Best Of Tex-Mex Cooking
Plus Texas Barbecue And Texas Chile
by James W. Peyton
Publish Date : October 2004
Publisher : Maverick Publishing Company
Jim Peyton’s latest cookbook brings culinary sophistication to American kitchens with a collection of outstanding recipes and the lore surrounding the most popular dishes ordered in Tex-Mex restaurants.
Tex-Mex, barbecue and chile are important aspects of Texas regional cooking that developed organically over many years of trial and error by thousands of remarkable cooks, as Mexicans working on ranches in South Texas built on the 16th century fusion of Spanish and Indian cooking in Mexico. This cuisine has become enormously popular not just in Texas but nationwide and, increasingly worldwide. Tex-Mex in the hands of accomplished cooks can reach heights of culinary excellence, but too often falls short of that mark.
Veteran chef Jim Peyton carefully selects nearly 100 of the most outstanding dishes and treats them comprehensively, making them quickly understood and easy to prepare. From Pico de gallo to quesadillas to cactus margaritas, this book provides the finest techniques for the very best of Tex-Mex cuisine.
"Whether the formula is for a mainstay like quesadillas or for the more complex mock cabrito al pastor, Peyton’s recipes are user-friendly enough for novice cooks. Straightforward and plainly written, The Very Best of Tex-Mex Cooking is the 101 on Texas’ superlative cookin’." ~ Christine Newgard, Texas Monthly October 2005
“Coming from a family that has been raised on Tex-Mex cooking, I believe this book is a must for the new generation of Mexican food aficionados.” ~ Diana Barrios Treviño of San Antonio’s legendary Los Barrios restaurants and author of the Los Barrios Family Cookbook