New Tastes from Texas
by Stephan Pyles
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Book Summary Information
Author: Stephan PylesPhotographer: Ben Fink
Edition: Paperback
Audio: English (Unknown); English (Original Language); English (Published)
Published: 1999-10-05
ISBN: 0609804979
Number of pages: 240
Publisher: Three Rivers Press
Book Reviews of New Tastes from Texas
Book Review: For those of us without a cadre of assistants...
Summary: 2 Stars
this book is seriously frustrating.
I finally attempted to break mine in for a dinner party after drooling over the thought for a few years. Because so many of the dishes are so intricate, and many require time-consuming "pre-prep", you need to make sure you read the recipes VERY carefully before proceeding.
None of them have a list of ingredients you can just add. Many of them are "roasted garlic puree, see p. 4" so you have to flip to that page and complete that before you can finish your recipe. Some of the more difficult ones have 2 or 3 other ingredients like that, that are included in another area of the book. Although it saved him printing costs, it's really annoying to have to keep flipping back and forth as you cook.
I made the coriander cured beef tenderloin. I've never cured anything in my life. How helpful is "put the paste in a bowl and add the tenderloin." OK, now what? You're supposed to let it sit 3 hours. Wouldn't beef spoil if left out? I put it in a sealed Tupperware container and had to put it in the refrigerator overnight, not sure if I was supposed to coat the beef or what.
For those of us who have never roasted garlic, I wasn't sure if I needed to remove the papery husks from the outside before I placed them in the oven.
For the Heaven and Hell cake, I was really excited to make it since I'd heard a lot about it. For the life of me, I searched EVERYWHERE for a 10 inch cake pan, but they evidently do not exist. The cake cooked over the sides and eventually broke apart as I was removing it from the pan.
There are very few courtesy reminders or steps for anyone just starting out. Now, I'm a foodie and cook a lot, and even I was thinking "???!" in some of these dishes.
Save your money and head to Dallas to one of his restaurants. If you don't have sous chefs and sauciers to help you, this book is an exercise in frustration.
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