The Texas Hill Country Cookbook

Scott Cohen

• 01 november 2007
• 9780762743759

Samenvatting:

A full-color guide to contemporary southwestern cuisine, from one of Conde Nast Travler's top 100 chefs in the world.

The Texas Hill Country around San Antonio is populated with local farmers and artisans who have redefined the region's food landscape. Taking advantage of the area's rich offerings is rising star Scott Cohen, executive chef at the four-diamond Las Canarias at Omni La Mansion del Rio in San Antonio, as well as at its sister restaurant, Pesca on the River at the Watermark Hotel and Spa. After fifteen years in New York City and honors from the James Beard Foundation, Cohen moved to the Texas Hill Country to make the most of its untapped abundance for food lovers. In The Texas Hill Country Cookbook he shares his award-winning recipes, from Chile-Spiked Mexican Shrimp to Warm Texas Beef Tenderloin to his signature Peach Cobbler. Chef Cohen will introduce you to the delicious foods of Texas Hill Country in chapters organized by appetizers; salads and sandwiches; fish, meat, and poultry; vegetables and sides; and desserts. With luscious full-color photos and tips of the trade, including presentation suggestions, The Texas Hill Country Cookbook will not leave you hungry for inspiration.

A full-color guide to contemporary Texas cuisine, from one of Conde Nast Traveler’s top 100 chefs in the worldSay goodbye to Tex-Mex and barbecue—the Texas Hill Country around San Antonio is populated with local farmers and artisans who have redefined the region’s food landscape. Taking full advantage of this local bounty is rising star Scott Cohen, executive chef at the 4-diamond Las Canarias at Omni La Mansion del Rio, as well as at Pesca on the River at the Watermark Hotel and Spa. Cohen’s mentors were Wolfgang Puck (at the Mansion on Turtle Creek), Andre Gaillard (at the Carlyle and La Reserve) and, in France, Daniel Boulud, Georges Blanc, Roger Verge and Michelle Rustang. After 15 years in New York City and honors from the James Beard Foundation, Cohen moved to the Texas Hill Country to make the most of the area’s untapped bounty for food lovers. This easy-to-use, fully illustrated cookbook introduces readers to the region and takes them, chapter by chapter, through the best of Cohen’s innovative recipes, from Crispy Calamari with Red Pepper Jalapeño Vinegar and Smoky Tomato Dip to his signature Peach Cobbler. In addition to the more than 100 recipes, full-color photographs and sidebars highlight