Taylor Trade Publishing
Pages: 272
•
Trim: 7 1/4 x 10 1/4
978-1-58979-863-2 • Hardback • October 2013 • $29.95 • (£19.95)
978-1-58979-864-9 • eBook • October 2013 • $14.99 • (£9.95)
Dotty Griffith is a recognized authority on Texas cuisine and barbecue. A former food editor and restaurant critic for The Dallas Morning News (Texas’s leading daily), Griffith is a native Texan who has made a career out of observing, analyzing, and sharing the elements of her state’s myriad food traditions. She lives in Dallas.
Foreword by Stephan Pyles
Introduction
Chapter 1. Thanksgiving
Chapter 2. Hanukkah
Chapter 3. Christmas
Chapter 4. New Year's
Chapter 5. Food Gifts for Thanksgiving through New Year’s Day
Chapter 6. Texas Chefs’ Holiday Favorites
Chapter 7. In the Spirit of Texas: Wines, Beers, and Distilled Spirits
Chapter 8. Shortcuts: Texas Holiday Tricks
PRAISE FOR A PREVIOUS EDITION
Not only is The Texas Holiday Cookbook a must-have for any collector of Texas cookbooks, it offers an outstanding representation of Texas cuisine and affords the reader with the wherewithal to produce it.
— TexasCooking.com
…[M]anages to capture some of the historical culinary diversity of our regional cuisine with basic and practical recipes. It would make a good hostess gift, a comforting gift for a homesick Texas bride, or a functional addition to the Texas section of any Texas foodie's culinary library.
— The Austin Chronicle