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Excerpt & Giveaway: Breakfast in Texas by Terry Thompson-Anderson

BREAKFAST IN TEXAS
by
Terry Thompson-Anderson
  Genre: Cookbook / Southwest Cuisine
Publisher: The University of Texas Press
Date of Publication: April 18, 2017
Number of Pages: 312
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Texans love the morning meal, whether it’s bacon and eggs (often eaten in a breakfast taco) or something as distinctively nontraditional as saag paneer omelets, pon haus, or goat curry. A Lone Star breakfast can be a time for eating healthy, or for indulging in decadent food and drink. And with Texas’s rich regional and cultural diversity, an amazing variety of dishes graces the state’s breakfast and brunch tables. The first Texas cookbook dedicated exclusively to the morning meal, Breakfast in Texas gathers nearly one hundred recipes that range from perfectly prepared classics to the breakfast foods of our regional cuisines (Southern, Mexican, German, Czech, Indian, and Asian among them) to stand-out dishes from the state’s established and rising chefs and restaurants.

Terry Thompson-Anderson organizes the book into sections that cover breakfast and brunch libations (with and without alcohol); simple, classic, and fancy egg presentations; pancakes, French toast, and waffles; meat lover’s dishes; seafood and shellfish; vegan dishes and sides; and pastries. The recipes reference locally sourced ingredients whenever possible, and Thompson-Anderson provides enjoyable notes about the chefs who created them or the cultural history they represent. She also offers an expert primer on cooking eggs, featuring an encounter with Julia Child, as well as a selection of theme brunches (the boozy brunch, the make-ahead brunch, New Year’s Day brunch, Mother’s Day brunch with seasonal ingredients, teenage daughter’s post-slumber party breakfast, and more). Sandy Wilson’s color photographs of many of the dishes and the chefs and restaurants who serve them provide a lovely visual counterpoint to the appetizing text.

Praise for Breakfast in Texas:
**A James Beard Cookbook Award Finalist**
“Bring a Texas-sized appetite to the table for Breakfast in Texas! A combination of home-style cooking and favorite dishes from restaurants across the great state, Breakfast in Texas is packed with recipes for simple to spectacular egg dishes, creative cocktails, meat lovers’ feasts, and pancakes and pastries, as well as vegan breakfast and brunch ideas. Beautiful photographs, mouth-watering recipes, and great menu and party ideas make this a must-have for your cookbook shelf.”
-Virginia Willis, chef and James Beard Award–winning cookbook author 

“I thoroughly enjoyed Terry Thompson-Anderson’s latest cookbook, Breakfast in Texas. I’m sure many of these recipes are going to become signature dishes for my family, as well as my loyal restaurant customers. Relish every story; enjoy every bite. This cookbook is Texas at the breakfast table.”
-Monica Pope, chef and author of Eat Where Your Food Lives

“Terry Thompson-Anderson’s epic breakfast book spans the cultures of Texas, as well as its regions. With recipes that run from simple to more elaborate, and range from libations to pastries, there’s something for everyone. Plus, Breakfast in Texas is a good read, with all sorts of fascinating information about Texas and its rich and colorful history.”
-Paula Lambert, owner of the Mozzarella Company and author of The Cheese Lover’s Cookbook and Guide
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Introduction from Breakfast in Texas

By Terry Thompson-Anderson

 

A morning meal, the nutritionists tell us, is essential. It kick-starts our brains so that we can think, function, and work productively until lunchtime. But the morning meal that we know of as breakfast is much more than intellectual stimulation, well-being, or bacon and eggs. The history of breakfast in America parallels the history of the country. The North developed breakfasts featuring sausage and hash brown potatoes, while the South added grits, ham, and its beloved biscuits. The Creole culture of New Orleans introduced the concept of brunch to America with grand, leisurely, multi-course meals served later in the morning with exotic cocktails and special coffee concoctions, while westward expansion introduced Mexican and Czech influences and cooking the breakfast meal over open fires in cast-iron cooking vessels.

 

When settlers from other countries, with varied ethnic and cultural backgrounds, first began to colonize Texas, they found a thriving Mexican culture in place with its tradition of rich, hearty, and spicy morning meals. For example, German immigrants who came to Texas in the mid-1800s brought their skills as sausage makers, and introduced potato pancakes and Apfelpfannkuchen (German puffy pancakes with apples). Czech immigrants introduced their timeless pastries, such as kuchen, kolaches, and klobasnikis (sausage-filled pastries). Today, though the definitive history of brunch in Texas is far from documented, Texas is a melting pot of breakfast styles reflecting the cultural diversity of the state itself.

 

In our travels researching, photographing, and interviewing people in the Lone Star State, Sandy and I ate a lot of breakfasts, and often shared some heavenly brunches, across the many miles we covered. We were struck with the regional and cultural diversity of the dishes served for the morning meal, both in mom-and-pop diners in the small towns and in luxury hotels and eateries in the big cities. We fell equally in love with the breakfast tacos in San Antonio, the saag paneer omelets in Houston, the pon haus in Austin, the delicious shrimp and grits in the unlikely location of Lubbock, the goat curry in Fort Worth, the caramel-drizzled donuts made from biscuit dough in El Paso, the blintzes in Dallas, and the many unique and innovative versions of eggs Benedict everywhere. We began to realize that breakfast is the all-day meal. And it often substitutes for dinner.

 

We shared an enthusiasm for trying many of these dishes at home to serve to our families and friends. Then we thought perhaps others, too, might like to make their morning meals more of an “experience” to be shared with the special people in their lives. In writing and providing the photographs for this book, we hope to inspire a breakfast revolution celebrating the many cultures of Texas—a revolution that will bring our readers together as families or groups of friends for a morning meal, or a leisurely Sunday respite before returning to the workplace on Monday. For those times, we’ve included a selection of tasty libations so that you can start your brunch experience off with a toast to many more shared morning meals.

 

Along the way, we also noticed that breakfast and brunch are getting a lot of attention these days. And it’s certainly not the same old bacon and eggs or bowl of dried cereal swimming in milk and sugar. Savory ingredients like meats (even game meats and fowl), fish and shellfish, and veggies, often topped with rich sauces, are being added to the breakfast table. Even when they’re in a hurry, it seems people are wanting a memorable taste sensation in the morning so they can start the day with a satisfied smile—even if it’s a mobile handheld breakfast in this day of mobile everything lifestyles.

 

Anthony Bourdain, America’s popular chef/food adventurer, is a great fan of the morning meal. We certainly agreed with his sentiments when he said, “What nicer thing can you do for somebody than make them breakfast?”

 

 fcbc4-abouttheauthor
Terry Thompson-Anderson is the author of nine previous cookbooks, including Texas on the Table: People, Places, and Recipes Celebrating the Flavors of the Lone Star State, which was a finalist for the 2015 James Beard Book Award for American Cooking.


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Author Interview
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Texas is Chili Country by Judy Alter

Lone Star Literary Life Blog Tours 
presents
TEXAS IS CHILI COUNTRY
by 
Judy Alter
 
 
Texans love to eat, and one dish they can’t get enough of is chili—so much so that chili con carne is Texas’s state meal. This seemingly simple staple of Texan identity proves to be anything but, however. Beans or no beans? Beef, pork, or turkey? From a can or from scratch?
 
Texas Is Chili Country is a brief look at the favored fare—its colorful history, its many incarnations, and the ways it has spread both across the country and the world. The history includes chuckwagon chili, the chili queens of San Antonio, the first attempts at canned chili, the development of chili societies and the subsequent rivalries between them, and the rise of chili cook-offs.
 

And what would a book about chili be without recipes? There are no-fat recipes, vegan recipes, and recipes from Mexican-American cooks who have adapted this purely American food. Some have been tried, but many are taken on faith. Recipes are included from state celebrities such as Ladybird Johnson, Governor Ma Ferguson, and chili king Frank Tolbert.

Review
Who knew there was so much to say about chili that it can fill a whole book? Obviously recipe books can be filled with one dish, but I have a feeling that this one is different from the rest. It’s more of a history book with recipes running right down the middle of it (literally). As I learned about chili’s backstory, my mouth watered as I realized that I haven’t had “good” chili before. Not only does this book inspire me to track down authentic chili at a restaurant, I also want to try out some of the celebrity recipes as well. If you love chili, this book is for you. Interestingly enough, the whole thing culminates with some beer history. Perhaps that is Alter’s subliminal suggestion that you wash it all down with a nice cold Texas brew.
BUY LINKS
 
Judy Alter retired from Texas Christian University Press after thirty years, twenty of them as director. At the same time she developed her own writing career, focusing primarily on women of the American West. Now she writes fiction and nonfiction for all ages. She lives in Fort Worth.
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