- Dianna Hunt celebrates the cultural traditions that early settlers stitched into the state’s patchwork, each ethnic wave contributing distinct flavors.
- Hunt searched out authentic recipes for Czech kolaches and Polish pierogi, for Mexico’s chiles relleños and Native American fry bread.
- From Southeast Texas, Cajun filé gumbo and bread pudding with whiskey sauce; from the Hill Country, jägerschnitzel – Germany’s version of chicken-fried steak.
- From the hearty African-American cast-iron pot cooking of East Texas, there’s Sunday fried chicken; from the Norwegian Texans of Bosque County, delicate lace cookies, to name just a few in this handy collection.
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