Eating Korean or Tex Mex Cookbook

Eating Korean: From Barbeque to Kimchi, Recipes From My Home

Author: Cecilia Hae Jin Le

Experience the savory secrets of the "other" Asian cuisine

In Eating Korean, the gifted food writer and award-winning chef Cecilia Hae Jin-Lee invites us to join her in discovering the unique cuisine and culture of her native land. Pairing delectable, authentic recipes with personal recollections and details on Korean traditions, Eating Korean offers an accessible and tempting introduction to the fresh and flavorful world of Korean cooking.

"Cecilia's stories remind me of my childhood. You can picture everyday Korean life while reading this book. The recipes keep Korean traditions well, yet are easy to follow. This is the best Korean cookbook published in English."

—Sejung Kim, Media/PR Manager, Korean Cultural Center

"Eating Korean contains not just recipes, but charming sketches of Korean life that bring this delicious, healthful cuisine to life. The recipes are so clear and simple, I'll use them often."

—Barbara Hansen, and James Beard Award–winning author

The New York Times - Corby Kummer

ecilia Hae-Jin Lee, who moved from Seoul to Los Angeles when she was a child, writes vivaciously about working in her father's grocery store and hanging out in her mother's endlessly active kitchen. Her stories will inspire you to put up gallons of kimchi (try the cucumber) and flip dozens of green-onion pancakes.

Books about marketing: The Compensation Committee Handbook or Hands On Social Marketing

Tex-Mex Cookbook: A History in Recipes and Photos

Author: Robb Walsh

Join Texas food writer Robb Walsh on a grand tour complete with larger-than-life characters, colorful yarns, rare archival photographs, and a savory assortment of crispy, crunchy Tex-Mex foods.
From the Mexican pioneers of the sixteenth century, who first brought horses and cattle to Texas, to the Spanish mission era when cumin and garlic were introduced, to the 1890s when the Chile Queens of San Antonio sold their peppery stews to gringos like O. Henry and Ambrose Bierce, and through the chili gravy, combination plates, crispy tacos, and frozen margaritas of the twentieth century, all the way to the nuevo fried oyster nachos and vegetarian chorizo of today, here is the history of Tex-Mex in more than 100 recipes and 150 photos.
Rolled, folded, and stacked enchiladas, old-fashioned puffy tacos, sizzling fajitas, truck-stop chili, frozen margaritas, Frito™ Pie, and much, much more, are all here in easy-to-follow recipes for home cooks.
The Tex-Mex Cookbook will delight chile heads, food history buffs, Mexican food fans, and anybody who has ever woken up in the middle of the night craving cheese enchiladas.

Publishers Weekly

Walsh, the Houston Press's restaurant critic, lifts the veil on the often misunderstood, widely undefined concept of authentic Tex-Mex, providing the nuts and bolts of one of America's finest-and oldest-indigenous cuisines. While Tex-Mex is loosely described as a fusion of Texan and Mexican cuisines, Walsh sheds a much needed light on the intricacies of the food he calls "that loveable ugly duckling." He outlines Tex-Mex's main ingredients (chile peppers, lard and cornhusks), and along the way not only gives the history behind the proliferation of Mexican ingredients into American cuisine, but unapologetically rationalizes the need for unrefined staples such as Velveeta cheese and Fritos corn chips in customary Tex-Mex recipes. Walsh fills the pages with stick-to-your-ribs fare like chili-slathered Truck Stop Enchiladas and Chili Mac (spaghetti and chili con carne), along with basics like Ninfa's Showcase Fajitas and Frozen Margaritas. As the chapters progress, Walsh builds upon earlier dishes, offering alternatives and tips. Sidebars and vintage photographs lend a personal feel, transforming this cookbook from a mere reference guide to an inviting memoir and social history of a food most Americans forget is unique to their homeland. Walsh deserves credit for taking on the difficult task of organizing the desires, beliefs and strife of the people who made Tex-Mex the respected cuisine it is today. Photos. (On sale June 8) Copyright 2004 Reed Business Information.

Library Journal

Houstonian Walsh (A Cowboy in the Kitchen; Nuevo Tex-Mex) traces the history of real Tex-Mex food, from the days of the Spanish missions and "cowboy culture" to the present ("From Paris, Texas, to Paris, France: Twenty-First-Century Tex-Mex"). Drawing on in-depth research and visits to dozens of caf s and restaurants throughout Texas, he makes a case for Tex-Mex as our oldest regional cuisine. Although until recently, almost every "Mexican" restaurant in this country was actually serving Tex-Mex food, such food is not, in fact, a bastardization of Mexican cuisine. Instead, Walsh argues, it has its own identity. Referring to this food as "a lovable ugly duckling," he provides dozens of recipes for the unpretentious dishes that have made Tex-Mex so popular, from Casa Rio Chili Con Carne to Green Chile Chicken Enchiladas to Nachos and, of course, Frito Pie. Dozens of black-and-white period photographs, as well as anecdotes and oral histories of Tex-Mex cooks and other figures, supply additional context to this readable chronicle. Highly recommended. Copyright 2004 Reed Business Information.

Table of Contents:

	Introduction: Tex-Mex: That Lovable Ugly Duckling	XIV
Chapter 1	Talking Tex-Mex: Terms, Tools, and Techniques	XX
Chapter 2	Old-fashioned Breakfasts: The Spanish Missions and the Cowboy Culture	16
Chapter 3	Chili con Carne: The Chili Joints and the Chili Queens	38
Chapter 4	Early Combination Plates: The Original Mexican Restaurant	62
Chapter 5	Hot Tamales! Mexican, Tejano, and Southern-style	80
Chapter 6	West Texas Enchiladas: The Old Borunda Cafe	98
Chapter 7	Mex-Mex: The Myth of Authenticity	114
Chapter 8	Dulces and Desserts: The Pecan Shellers' Uprising	138
Chapter 9	American Cheese Enchiladas: The Mexican-American Generation	152
Chapter 10	Puffy, Crispy, and Crazy: The Lost Art of the Taco	174
Chapter 11	The Junk Food Era: Nachos, Bean Dip, and Frito Pie	190
Chapter 12	Sizzling Fajitas: Tejano Tastes from the Valley	206
Chapter 13	Frozen or On the Rocks? The Margarita Revival	224
Chapter 14	From Paris, Texas, to Paris, France: Twenty-first-century Tex-Mex	238
	Bibliography	258
	Index	260
	Mail-Order Sources	267