ARTICLE RHIANNON JOHNSON | PHOTOGRAPHY PROVIDED
N
ative Texan, Jessica Dupuy, praises her state’s unique history and acknowledges the multiple immigrant influences on its cuisine in her latest cookbook, The United Tastes of Texas: A Culinary Tour of the Lone Star State. Featuring over 125 recipes, divided into regional chapters, Dupuy showcases classic Texas recipes and cutting edge creations from the state’s culinary stars. Some of the highlights include Bacon Wrapped Dove Poppers and Cream Cheese Kolaches in Central Texas (a nod to the area’s Czech immigrants,) and East Texas favorites Chicken Fried Steak from Georgetown’s Monument Cafe and Royers Buttermilk Pie Delight from Royers Pie Haven in Round Top. Coastal Texas embraces fresh seafood like Grilled Redfish with Cilantro-Serrano Chimichurri, as well as Slow Burn Bolognese (a Texas chile pepper variation on the Italian staple brought to the area by European immigrants.) The Mexican influence on South Texas provided inspiration for migas and chilaquiles along with “Nifna’s” Green Sauce, a slight variation on the famed green sauce of The Original Nifna’s on Navigation in Houston. Frontier-style West Texas selections include Red Chile Pork Posole and Carne Guisada. Each chapter of The United Tastes of Texas begins with a short introduction to the region’s original commerce, landscape, and cultural heritage. Also included are profiles of the state’s top chefs and some of their signature dishes, fun Texas Tidbits, and descriptions of Texas Tools such as cazuelas (bean pots) and charcoal starter chimneys. The Central Texas chapter features a few of Austin’s own master chefs: Andrew Wiseheart with his Rabbit and Sage Dumplings and Jack Gilmore with his Shrimp Creole. Packed with gorgeous photographs of the delicious finished masterpieces and breathtaking views of the Texas landscape, Dupuy serves up a visual feast to accompany the easy to follow recipes. While this cookbook is sectioned into individual regional cuisines, she shows how they each overlap and blend to produce statewide favorites. So while the Texas Barbecue Debate rages on with each region possessing their passionate opinion on the proper wood, rub, sauce, and utensils to be used, readers of The United Tastes of Texas will all agree that the entire Lone Star State is brimming with fabulous five star fare. The United Tastes of Texas releases February 9th from Oxmoor House. Author Jessica Dupuy is a member of the Les Dames D’Escoffier- Austin and an advisory board member for the Wine and Food Foundation of Texas.
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February 2016 | Lake Austin Lifestyle
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