One taste of the food in Texas on the Plate and everyone will be begging for seconds--native Texan, or not! With her lively, information-packed treatise on the varied cuisine of the Lone Star State, veteran chef and culinary instructor Terry Thompson-Anderson, author of the acclaimed Cajun-Creole Cooking, has done it again--created a classic! Texas on the Plate has all the makings of a timeless cookbook. Chock full of tantalizing recipes, fascinating historical insights, and a thorough culinary exploration of the multi-dimensional population that makes up the state, Texas on the Plate promises to become a kitchen treasure. Dig in and discover why Texas on the Plate is destined to become the definitive book on Texas cooking. From Texas Chicken-Fried Rib-Eye with Tabasco Cream Gravy to baked Oysters on the Half-Shell with Cilantro-Chili Sauce, Thompson-Anderson's spirited recipes will knock your boots off! The Executive Chef of Maner Lake Lodge, the private conference center and hunting/fishing lodge of the Halliburton Corporation, Chef Thompson-Anderson knows a thing or two about throwing a good party. In Texas on the Plate she shares her talent, serving up a host of swashbuckling, mouthwatering specialities. Chapters covering everything from "Foods For Grazing" (appetizers), to "Meat, Tame and Wild," to "The Good Stuff" (desserts) display that indefatigable Texas spirit. Texas on the Plate also offers "Soups, Salads, and Breads," details dozens of ways to handle "Things With Wings," and presents a wealth of delectable ways to get it on the plate in "If It Swims." Superlative "Sides"--delicious in their own right--haven't been forgotten. And lovers of the grape will get a unique fix from Thompson-Anderson's delightful, chapter-long tribute to Texas' fast growing wine industry. These wineries have paired their wines with selections from her book
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