Food university of texas press
university of texas press
03Cookbooks 03James Beard
Foundation Cookbook of the Year Winners
08Latin America 12United States
20Food Studies 30Forthcoming v i s i t u s o n l i n e at
utexaspress.com Front cover photo from The Jemima Code by Toni Tipton-Martin
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UNIVERSITY OF TEXAS PRESS | FOOD
COOK BOOK S
Yucatán
Recipes from a Culinary Expedition BY DAV I D S T E R L I N G
With over 275 authentic, easy-to-follow recipes, lively stories of their origins, and luscious illustrations, here is the definitive work on the foods of Yucatán, one of the world’s great regional cuisines. r e l e a se d ate | 2014 91/2 x 11 inches, 576 pages, 385 color and b&w photos, 36 drawings, 3 maps ISBN 978-0-292-73581-1 $60.00 | £42.00 | C$80.00
2015 James Beard Foundation Cookbook of the Year Award 2015 James Beard Foundation Book Award Winner - International The Art of Eating Prize for Best Food Book of the Year, 2015
*Denotes Different ISBN
hardcover, ebook*
UNIVERSITY OF TEXAS PRESS | FOOD
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COOK B O O KS
Praise for Yucatán “I was not prepared to be blown away by the richness of the book—a text full of information and interest, conveyed with passion and intelligence.” — N A N C Y H A R M O N J E N K I N S , staff writer at The New York Times and author of seven cookbooks
“Beyond Sterling’s encyclopedic and meticulously researched knowledge of Yucatecan food, his love for and connection to the region and its fare are evident on every page.” — SAV E U R
“Yucatán is truly extraordinary in its depth and breadth, and the passion and dedication underpinning this work are clear on every page.” — W I N N I E Y A N G , managing editor of The Art of Eating
“Yucatán is a truly towering achievement. It portrays a rich culture with passion, excitement and scholarly rigor, and it’s hard to see how this book will be surpassed.” — G A R R E T T O L I V E R , brewmaster of the Brooklyn Brewery
“Sterling has written an extraordinary, spirited, deeply researched book that should be read and relished like a novel, page by page, as every recipe, photograph, and story work together to tell the complex, beautiful story of Mexico’s Yucatán peninsula.” — T E J A L R A O , food editor and restaurant critic at Bloomberg Pursuits
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UNIVERSITY OF TEXAS PRESS | FOOD
COOK BOOK S
Polkanes
Polkanes
Chiltomate
UNIVERSITY OF TEXAS PRESS | FOOD
Codorniz en Piplรกn de Chaya y Habanero
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COOK B O O KS
diana kennedy
Oaxaca al Gusto an infinite
gastronomy
Oaxaca al Gusto An Infinite Gastronomy BY DIANA KENNEDY
Renowned as the Julia Child of Mexican cooking, Diana Kennedy has now written her magnum opus—an irreplaceable record of the traditional regional cuisines of Oaxaca.
2011 James Beard Foundation Cookbook of the Year Award
r e le a se d ate | 2010 93/4 x 111/2 inches, 459 pages, 302 color photos, 12 maps, 22 color drawings ISBN 978-0-292-72266-8
$60.00 | £42.00 | C$80.00 hardcover, ebook*
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UNIVERSITY OF TEXAS PRESS | FOOD
COOK BOOK S
Praise for Oaxaca al Gusto “A love letter to the rich diversity of cuisines, ingredients, and traditions of Oaxaca.” —CHICAGO TRIBUNE
“Intensely researched . . .” —NEW YORK TIMES
“Kennedy is a stickler for authenticity. She isn’t just cooking to create a meal—she’s cooking to preserve and document dishes” —NPR
“A glimpse into an alternate food universe.” —WALL STREET JOURNAL
Fish Vendor, Jamiltepec
UNIVERSITY OF TEXAS PRESS | FOOD
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COOK B O O KS
Praise for My Mexico “My Mexico is a masterwork. No other writer has come close to Diana Kennedy in communicating the variety, richness, and delights of the cuisines of Mexico. Reading the book, for it’s a great read, is like watching a layered lively video, as images unspool in the mind’s eye. Cooking from it is also a pleasure, for directions are clear and results exceptional, in my experience.” — N A O M I D U G U I D , author of Burma: Rivers of Flavor
“Diana Kennedy stands in the canon of outstanding people like Fanny Calderón de la Barca, Malcolm Lowry, and Leonora Carrington, who came to Mexico and made the country their own. The uniqueness of Diana Kennedy’s journey and brilliant body of work is that she also gave Mexico to itself.” — J E N N I F E R C L E M E N T, prize-winning author and president of PEN Mexico
“My Mexico will certainly aid armchair travelers and cooks alike in gaining a much deeper appreciation for the people of Mexico and their culinary delights. A musthave cookbook of authentic Mexican recipes and the stories and people behind the dishes.” — L E E E . C A R T, Shelf Awareness
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UNIVERSITY OF TEXAS PRESS | FOOD
COOK BOOK S
u p d at e d edition
MY MEXICO
Diana Kennedy A Culinary Odyssey with Recipes
My Mexico A Culinary Odyssey with Recipes Updated Edition BY DIANA KENNEDY
Now back in print with a fresh design and photographs, My Mexico is the most personal book by Diana Kennedy, renowned as the Julia Child of Mexican cooking and author of the definitive works on the subject. re l e a se d ate | 2 0 1 3 8 x 10 inches, 487 pags, 42 color photos, 1 map ISBN 978-0-292-74840-8 $39.95 | ÂŁ27.99 | C$51.95
hardcover, ebook*
UNIVERSITY OF TEXAS PRESS | FOOD
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COOK B O O KS
Naturally Healthy Mexican Cooking Authentic Recipes for Dieters, Diabetics, and All Food Lovers BY JIM PEYTON
Presenting some two hundred authentic recipes (with nutritional analysis) ranging from traditional tacos and enchiladas to alta cocina Mexicana, this cookbook shows you how to make Mexican food that is highly nutritious and low calorie, easy to prepare, and completely delicious. re l e a se d ate | 2 0 1 4 8 x 10 inches, 261 pages, 31 color photos ISBN 978-0-292-74549-0 $24.95 | ÂŁ16.99 | C$28.50
paperback, ebook*
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UNIVERSITY OF TEXAS PRESS | FOOD
COOK BOOK S
¡Viva Tequila! Cocktails, Cooking, and Other Agave Adventures BY LUCINDA HUTSON
With a festive blend of inspired recipes for fabulous drinks and dishes, lively personal anecdotes, spicy cultural history, and colorful agave folk art, proverbs, and lore, America’s premier tequila expert shows us how to savor the most Mexican of all libations. r e l e a se d ate | 2 0 1 3 8 x 10 inches, 288 pages, 140 color photos, 1 map ISBN 978-0-292-72294-1 $34.95 | £23.99 | C$45.50
hardcover, ebook* UNIVERSITY OF TEXAS PRESS | FOOD
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COOK B O O KS
Browned Butter Oysters
“I can’t wait to visit some of the small farms, wineries, and other food producers Terry Thompson-Anderson showcases. But, in the meantime, I look forward to cooking her well crafted recipes whenever I’m craving that special taste of home.” — L I S A FA I N , author of The Homesick Texan’s Family Table
“A treasure for anyone interested in great food and wine.” — N A T H A L I E D U P R E E , television host and coauthor of Mastering the Art of Southern Cooking
“From farm fresh vegetables and dairy products to wine, Texas on the Table is a complete guide to everything that the Texas terrain produces. I am so excited to use this book as a reference when creating seasonal specials for my guests.” — J O H N B E S H , Besh Resturant Group
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UNIVERSITY OF TEXAS PRESS | FOOD
COOK BOOK S
Texas on the Table
People, Places, and Recipes Celebrating the Flavors of the Lone Star State BY TERRY THOMPSON-ANDERSON Pho t o s b y S an dy Wi l s o n
One of Texas’s leading cookbook authors presents 150 recipes that showcase the state’s bounty of locally grown food along with fascinating stories of the people who are enriching the flavors of Texas.
2015 James Beard Foundation Book Award Nominee - American Cooking
re l e a se d ate | 2014 8 x 11 inches, 464 pages, 189 color and 14 b&w photos ISBN 978-0-292-74409-7 $45.00 | £29.00 | C$56.50
hardcover, ebook* UNIVERSITY OF TEXAS PRESS | FOOD
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COOK B O O KS
Barbecue Crossroads
Notes and Recipes from a Southern Odyssey BY ROBB WALSH Ph o t o g r ap h s b y O. Rufu s Lo vet t
The James Beard Award–winning author of the best-selling Legends of Texas Barbecue Cookbook takes us on an extraordinary odyssey from Texas to the Carolinas and back to tell the story of Southern barbecue, past, present, and future—complete with more than seventy recipes. re l e a se d ate | 2 0 1 3 8 x 10 inches, 295 pages, 144 color photos ISBN 978-0-292-75284-9 $24.95 | £16.99 | C$28.95
paperback, ebook*
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UNIVERSITY OF TEXAS PRESS | FOOD
“In the end, you feel privileged to have been invited along and a whole lot smarter about not only smoked meat in all of its many guises, but this lovely and confounding part of the country.” —LOS ANGELES TIMES
Brisket Sandwich
COOK B O O KS
The Salt Lick Cookbook A Story of Land, Family, and Love
BY SCOTT ROBERTS AND JESSICA DUPUY
Filled with recipes and prep techniques for the Salt Lick’s legendary barbecue meats and sides, as well as dozens of other classic and contemporary Texas dishes, this lusciously illustrated cookbook tells the heartwarming family story behind one of Texas’s favorite barbecue restaurants. “Well researched, intimate, and beautifully crafted.”
D i s t r i bu t ed fo r t he Sa lt lic k Re s t u r a nt, Dr ift w o o d, Texa s re le as e dat e | 2 0 1 3
—DALLAS MORNING NEWS
8 x 11 inches, 348 pages, 275 color and 8 b&w photos ISBN 978-0-292-74551-3 $39.95 | £27.99 | C$51.95
hardcover
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UNIVERSITY OF TEXAS PRESS | FOOD
COOK BOOK S
Boquerones Nigiri
Uchi
uchi
The Cookbook
THE COOKBOOK
BY TYSON COLE AND JESSICA DUPUY
Expand your gastronomic boundaries with some of the most celebrated recipes of Tyson Cole, a James Beard Award–winning chef, and founder of one of America’s premier restaurants for innovative Japanese cuisine, Uchi.
B Y
T Y S O N
C O L E
F O R E W O R D
B Y
A N D
J E S S I C A
L A N C E
D U P U Y
A R M S T R O N G
ISBN 978-0-292-77129-1 $39.95 | £27.99 | C$51.95
“And then there’s Uchi, a nationally recognized sushi restaurant, opened in 2003, that gives Austin its strongest claim to a dining renaissance.”
hardcover
—THE WALL STREET JOURNAL
D istribu t ed f o r Um as o Pu b l i s h i ng r e l e a se d ate | 2011 81/2 x 10 inches, 276 pages, 174 color and 9 b&w photos
UNIVERSITY OF TEXAS PRESS | FOOD
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COOK B O O KS
JACK
ALLEN’S
KITCHEN Celebrating the Tastes of Texas
by jac k gilmor e an d jessica du p u y
Jack Allen’s Kitchen Celebrating the Tastes of Texas BY JACK GILMORE AND JESSICA DUPUY
Acclaimed Texas chef Jack Gilmore, owner of the popular Austin-area Jack Allen’s Kitchen restaurants, presents over 150 delicious recipes that feature fresh, seasonal Texas ingredients, accompanied by profiles of the local farmers who supply them. D i s t r i b u t ed fo r Ja c k A llen ’s K i t c hen R es tau r a n t s r ele as e dat e | 2 0 1 4 91/4 x 11 inches, 300 pages, 350 color photos ISBN 978-0-292-76359-3 $39.95 | £27.99 | C$51.95
hardcover
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UNIVERSITY OF TEXAS PRESS | FOOD
Okra Tomato Salad
F OOD ST U DI E S
“The Jemima Code digs deep to unearth treasures and histories of black cooks, their books, and their recipes. We should all thank Toni Tipton-Martin for this incredible book.” — M A R C U S S A M U E L S S O N , author of Yes, Chef as well as chef-owner of Red Rooster Harlem and Streetbird Rotisserie
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UNIVERSITY OF TEXAS PRESS | FOOD
F OOD S T UD IES
emima
the
CODE · Two Centuries of ·
frican merican ookbooks
oni ipton-artin F o r e w o r d s b y John Egerton & Barbara Haber
The Jemima Code Two Centuries of African American Cookbooks BY TONI TIPTON-MARTIN Fo r ew o r ds b y Jo h n E g ert o n a nd B a r b a r a Ha b er
Showcasing one of the world’s largest private collections of African American cookbooks, ranging from rare nineteenthcentury texts to modern classics by Edna Lewis and Vertamae Grosvenor, this lavishly illustrated collection speaks volumes about America’s food culture. r e l e a se d ate | 2 0 1 5 9 x 11 inches, 264 pages, 285 illustrations ISBN 978-0-292-74548-3 $45.00 | £29.00 | C$56.50
hardcover
UNIVERSITY OF TEXAS PRESS | FOOD
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FOOD ST U D IE S
3
Josh Ozersky
COLONEL SANDERS AND THE AMERICAN DREAM
Colonel Sanders and the American Dream BY JOSH OZERSKY
This engrossing biography of Kentucky Fried Chicken/KFC founder Harland Sanders tells a uniquely American story of a dirt-poor striver with unlimited ambition who launched one of the world’s most successful brands—and then ended up as a mere symbol for the corporation that bought him out. r e l e a se d ate | 2 0 1 2 51/2 x 9 inches, 156 pages, 24 b&w photos ISBN 978-0-292-72382-5 $20.00 | £13.99 | C$32.50
hardcover, ebook*
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UNIVERSITY OF TEXAS PRESS | FOOD
Colonel Sanders with Norman Rockwell. Courtesy of KFC Corporation
“Fascinating” — T H E N AT I O N A L
“Witty language and unexpected moments of Americana are reasons to delight in Josh Ozersky’s Colonel Sanders and the American Dream.” — T R I Q U A R T E R LY
UNIVERSITY OF TEXAS PRESS | FOOD
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U.S. Department of Agriculture Pomological Watercolor Collection. Rare and Special Collections, National Agricultural Library Beltsville, MD
F OOD S T UD IES
The Pecan A History of America’s Native Nut BY JAMES MCWILLIAMS
This lively history by the acclaimed author of Just Food and A Revolution in Eating follows the pecan from primordial Southern groves to the contemporary Chinese marketplace to reveal how a nut with a very limited natural range has become a global commodity and endangered heirloom. re l e a se d ate | 2 0 1 3 51/2 x 81/2 inches, 192 pages, 3 b&w photos ISBN 978-0-292-74916-0 $20.00 | ÂŁ13.99 | C$32.50
hardcover, ebook* UNIVERSITY OF TEXAS PRESS | FOOD
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FOOD ST U D IE S
Texas BBQ B Y W Y AT T M C S PA D D E N Fo r ew o r d b y Ji m Ha rr is o n E s s ay b y Jo h n M o rt hla n d
Destined to become a classic like Smokestack Lightning and Legends of Texas Barbecue Cookbook, Wyatt McSpadden’s Texas BBQ is the only large format, full-color photographic odyssey into the world of traditional barbecue. re l e a se d ate | 2 0 0 9 10 x 113/4 inches, 160 pages, 89 color and b&w photos ISBN 978-0-292-71858-6 $39.95 | £27.99 | C$51.95
hardcover, ebook*
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UNIVERSITY OF TEXAS PRESS | FOOD
FOOD STUDIES
Desert Terroir
Exploring the Unique Flavors and Sundry Places of the Borderlands B Y G A R Y PA U L N A B H A N
From the biology behind flavor to the stories and memories that taste evokes, here is a savory exploration of the terroir of the Southwestern borderlands—the geological, ecological, and cultural history embodied in the foods of this desert region. re l e a se d ate | 2 0 1 2 51/2 x 81/2 inches, 144 pages, 10 b&w drawings, 1 map ISBN 978-0-292-72589-8 $24.95 | £16.99 | C$28.50
hardcover, ebook*
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UNIVERSITY OF TEXAS PRESS | FOOD
F OOD S T UD IES
Republic of Barbecue Stories Beyond the Brisket
BY ELIZABETH S. D. ENGELHARDT Fo r e w o r d b y Jo h n T. E dge
Republic of Barbecue offers a richly satisfying journey into the world of Texas barbecue as food and culture, filled with first-person stories from pit masters, barbecue joint owners, sausage makers, and wood suppliers. re l e a se d ate | 2 0 0 9 7 x 10 inches, 255 pages, 108 color and 12 b&w photos, 1 map ISBN 978-0-292-71998-9 $21.95 | ÂŁ14.99 | C$28.50
paperback, ebook*
UNIVERSITY OF TEXAS PRESS | FOOD
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sneak preview
Forthcoming Nothing Fancy Recipes and Recollections of Soul-Satisfying Food BY DIANA KENNEDY Co o k b o o k s r e l e a s e d at e | s pr in g
2016
Fonda San Miguel Forty Years of Food and Art BY TOM GILLILAND, MIGUEL RAVAG O , V I R G I N I A W O O D Co o k b o o k s r e l e a s e d at e | spr i n g
30
2016
UNIVERSITY OF TEXAS PRESS | FOOD
sneak preview
Forthcoming Texas Good Mornings Breakfast and Brunch in the Lone Star State BY TERRY THOMPSON-ANDERSON Ph o t o s by S a n dy Wi l s o n Co o k b o o k s r e l e a s e d at e | fall
Tacos of Texas BY ARMANDO RAYO AND JAROD NEECE Fo o d S t u d i e s r e l e a s e d at e | fa l l
2017
The Markets of Mexico BY DAV I D S T E R L I N G
2016
UNIVERSITY OF TEXAS PRESS | FOOD
Co o k b o o k s r e l e a s e d at e | fall
2018
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v i s i t u s o n l i n e at
utexaspress.com