FROM TEACAKES TO TAMALES

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 ethnic groups from around the globe.

Softcover - 288 pages - 8" x 8.75"