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The Homesick Texan Cookbook, by Lisa Fain
Download The Homesick Texan Cookbook, by Lisa Fain
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Review
"You don't have to be a homesick Texan to appreciate Lisa Fain's evocative, unpretentious prose and her accompanying seriously delicious (and easy to make) recipes."--Ed Levine, founder, SeriousEats.com"Written with equal parts humor and tenderness, Lisa Fain's book makes it easy to imagine your kitchen lies deep in the heart of Texas. Her enticing recipes for a wealth of toothsome Texas favorites prove once and for all that nothing soothes the homesick soul like good old Texas cooking."--Rebecca Rather, author of Pastry Queen Parties"The sometimes funny and sometimes poignant memories of this seventh-generation Texan pining for the cooking of her homeland bring The Homesick Texan Cookbook to life. Lisa Fain's move to Manhattan has given Texans everywhere a great new resource for surefire recipes and Lone Star lore."--Robb Walsh, author of Legends of Texas Barbecue Cookbook and The Tex-Mex Cookbook"Finally, the voice and the down-home Texas cooking I love on the Homesick Texan blog is now between hard covers! Lisa Fain has an original voice, and I love her food-completely accessible, honest and delicious."--Michael Ruhlman, author of Ratio and The Elements of Cooking
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About the Author
Lisa Fain is a seventh-generation Texan; her formative years were spent on the outskirts of Houston, with crude-oil tanks and barbecue stands nearby; her summers were spent outside Dallas, driving a tractor, picking black-eyed peas, and shucking corn at her grandparents' farm. At the age of 25, she moved to Manhattan for work. In 2005, she began the Homesick Texan website, which has won many awards and has grown to 175,000 unique visitors per month. This is her first book.
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Product details
Hardcover: 368 pages
Publisher: Hachette Books; 8/14/11 edition (September 13, 2011)
Language: English
ISBN-10: 9781401324261
ISBN-13: 978-1401324261
ASIN: 1401324266
Product Dimensions:
7.8 x 1.1 x 10 inches
Shipping Weight: 3 pounds (View shipping rates and policies)
Average Customer Review:
4.7 out of 5 stars
224 customer reviews
Amazon Best Sellers Rank:
#60,913 in Books (See Top 100 in Books)
I love reading books where I feel an instant rapport with the author. Such was the case with Lisa Fain, accomplished food blogger and author of The Homesick Texan Family Table cookbook. According to Fain, if you ask a Texan about their most memorable meal, it will not be one consumed at a fancy restaurant, but rather one enjoyed at the family table. I don't think I ever really thought about my most memorable meal until I read this book. I've dined along the canals in Venice, in the shadow of Notre Dame, had an omelet at 2:00 in the morning at a restaurant on London's Southhampton Row, but my most memorable, and enjoyable meals have been around a big table with family present. This, she says, is what her cookbook is all about, "making memories at the table with those whom we love." What is not to love about a premise like that?Reading this book is like being at one of those meals. Fain is delightfully chatty and full of stories about family, friends, and great Texas food. My contention is that you can't get a bad meal in Texas, and this book proves it. Fain shares old family recipes from well-used recipe cards, family favorites, regional specialties, Tex-Mex, coastal, all the varieties of food that encompass the Texas cuisine.Displaced from Texas, she now makes her home in New York City, living in an apartment with a kitchen so small that, spreading her arms out, she can reach either side. There is one counter, a stove, small sink and refrigerator, but no dishwasher, no pantry, and no space for any utensil that doesn't have use, so has compiled a list of what she considers to be basic kitchen equipment at the beginning of the book to help aid new cooks in their selection.Shall we talk about the food? If the fact that I am salivating as I write this is any indication, clearly I loved this book. I don't think I have ever found so many recipes that I intend to make in just one cookbook. Now I am partial to Texas cuisine, having lived in Austin for a brief time, so I may be a bit prejudiced here, but the variety of offerings, interesting combination of tastes, recipes that are, for the most part, easy to prepare, all had me champing at the bit to get cooking. Each recipe has its own story and each is written in language that is easy to comprehend and follow.Breakfast is often a meal that leaves me stymied. Problem solved! It turns out that Texans take their breakfasts seriously, and there are, seriously, a lot of wonderful recipes to start out your day. I made the Dutch Baby pancake, Blueberry Granola, and Cranberry-Gruyere Scones, all winners. There is a recipe that I have yet to try, for homemade sausage, that sounds both easy and splendid. It will be on the breakfast table next week.Mouthwatering snacks abound, the zippy Bacon Jalapeño Cheese Ball and I-can't-stop-eating-them Orange-Cinnamon Candied Pecans were two of my favorites.The Coffee-Chipotle Pork Chops were on the dinner table this evening. Now, I did brine them for three hours before covering them with the rub (and, as such, cut way back on the called for salt), and I left them in the refrigerator for four hours past the suggested eight, but these were the most moist and flavorful chops that I think I have ever consumed. And easy, you bet! I love a recipe that takes little effort and a minimum of equipment, yet yields a lot of taste.Clearly, Fain knows what she's talking about when it comes to food. I'd tell you much more, but I'm afraid that you're just going to have to buy the book yourself.Disclaimer - I was provided with a digital copy of this book, prior to publication, by NetGalley. The opinions expressed are entirely my own.
Author Lisa Fain has written a cookbook that filled with home-style recipes and delightful stories. Reading, yes reading, her cookbook is much like reading a good book that's filled with recipes. I loved reading her stories about living in Texas, missing Texas, and finding the ingredients she needed to prepare the dishes she missed while living in New York. While I am not from Texas, I could truly understand her hankering for the foods she misses as I was in a similar situation. In fact, my mother brought tortillas and all the ingredients needed to make some Mexican food when she came to visit me long ago. I could not find the ingredients I needed to make some Arizona-style Mexican food and my mother, being a good Mom, brought all the fixings. We enjoyed a comfy Arizona-style meal of enchiladas, beans and tortillas. It was a wonderful visit thanks to her kindness and she helped cure my homesickness for some good Mexican-style food.Dare I digress...The Homesick Texan's cookbook is filled with lovely stories, lovely photos and best of all lots of homey recipes waiting to be cooked. One of the recipes I would like to try as it is so unique is the recipe for Ruby Red Sweet Rolls. As the recipe contains grapefruit, I won't be able to prepare and eat this recipe due to some medications I am currently using. I've never seen a recipe like this one and I would love to try it. The recipe is below:Ruby Red Sweet Rolls15 ROLLSFOR THE ROLLS1 tablespoon or 1 packet yeast1/2 cup warm water1 1/2 teaspoons Ruby Red grapefruit zest1/2 cup Ruby Red grapefruit juice1/4 cup granulated sugar1/2 teaspoon kosher salt1 large egg, beaten2 tablespoons unsalted butter, melted3 cups all-purpose flour, plus more for kneadingFOR THE FILLING2 tablespoons granulated sugar1 teaspoon ground cinnamon1 teaspoon Ruby Red grapefruit zest4 tablespoons unsalted butter, room temperatureFOR THE ICING2 cups powdered sugar6 tablespoons unsalted butter, room temperature1/4 cup Ruby Red grapefruit juice2 teaspoons Ruby Red grapefruit zest1 teaspoon vanilla extract1/4 teaspoon Kosher salt1. Mix the yeast with the warm water and let it sit for 5 minutes.2. Stir in the zest, juice sugar, salt, egg, butter, and 1 cup of the flour. Mix together until a lumpy batter is formed. Slowly add the remaining flour until a soft, pliable dough comes together. Don't worry it it's sticky.3. Cover and let it rest 15 minutes. After it's rested, turn dough out onto a floured surface and knead for 5 minutes until it's smooth. Place dough in a bowl, cover, and let rise until it's doubled in size, about 1 1/2 hours.4. Grease a 9-by-13-inch baking dish. On a floured surface, roll out the risen dough into a large rectangle, about 9 by 13 inches, with the longer side facing you. For the filling, mix together the sugar, cinnamon, and zest. Spread the butter on the dough and then sprinkle the cinnamon mixture over the butter.5. Starting on one of the long sides, roll the dough and pinch ends to seal. Cut off 1-inch slices from the rolled dough and place sliced rolls in the baking dish. Cover and let rise for an hour.6. Preheat oven to 375 degrees. Bake rolls until golden brown, about 15 minutes. While the rolls are baking, for the icing whisk together the powdered sugar, butter, juice, zest, vanilla and salt. Spread onto rolls when they come out of the oven.Other recipes you will find in her cookbook include:Blanche's Mustard PicklesCream GravyBreakfast TacosChipolte Pimento CheeseAvocado SoupSopa de FideoOne-Hour Texas ChiliCheese Enchiladas with Chile Con Carne (I'm going to give this recipe a try as it's not the usual enchiladas in red sauce)Chicken-Fried SteakSalpicon (Mexican Shredded Beef Salad)Salmon CroquettesCranberry Congealed SaladMexican Corn (Elote En Vaso)KolachesGrandma's Chocolate PieApple Fried PiesI truly enjoyed learning about how to select, prepare and use various ingredients, especially the information concerning chilies preparation. I also enjoyed learning more about Texas and viewing the color photos found within The Homesick Texan cookbook.There is an interactive table of contents making navigation easy.Highly recommend.
I am a passionate home cook and avid collector/reader of cookbooks. This book is beautifully laid out and photographed, well written, and full of easy, delicious recipes, most of which do not require anything beyond what you can find in the Latin/Hispanic section of your average grocery store. I have thoroughly enjoyed reading this book (lots of family and food memories, history of many of these foods, variations throughout the state, etc.) and there are pictures of almost every recipe. I have made several things. Some I wouldn't necessarily make again (tasty but with so many recipes on my shelves I never repeat anything that is just "good") but some were extremely delicious and fun to make and share with others.
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