Organized by Austin’s “major food groups”—like barbecue, tacos, and Tex-Mex
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
