From tea cakes to tamales : third-generation Texas recipes /
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Author / Creator: | McKey, Nola, 1946- author. |
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Edition: | First edition. |
Imprint: | College Station : Texas A & M University Press, [2016] ©2016 |
Description: | 1 online resource (xiv, 278 pages) : illustrations (some color) |
Language: | English |
Series: | Clayton Wheat Williams Texas life series ; number sixteen Clayton Wheat Williams Texas life series ; no. 16. |
Subject: | International cooking. Cooking -- Texas. Food habits -- Texas -- History -- 20th century. Food habits -- Texas -- History -- 21st century. Cooking. Food habits. International cooking. Manners and customs. Texas -- Social life and customs -- 20th century. Texas -- Social life and customs -- 21st century. Texas. Electronic books. History. |
Format: | E-Resource Book |
URL for this record: | http://pi.lib.uchicago.edu/1001/cat/bib/11955405 |
Varying Form of Title: | 3rd generation Texas recipes |
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ISBN: | 9781623494094 1623494095 1623494109 9781623494100 |
Notes: | Includes bibliographical references (pages 257-261) and index. Print version record. |
Summary: | Join journalist-turned-culinary historian Nola McKey on a Texas journey as she explores the state's foodways through heirloom recipes. In this collection of more than one hundred third-generation (and older) recipes, Texans share not only the delicious dishes they inherited from their ancestors but the stories and traditions that accompany them. With a strong focus on Texas' cultural diversity-recipes include Norwegian rosettes, Italian pizzelle, Czech sauerkraut, Chinese fried rice, Mexican caldo, Wendish noodles, and African American purple hull peas-McKey documents the culinary impact of et. |
Govt.docs classification: | Z TA475.8 M199fr |
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