MIMI'S
DAMMA HOT TEXAS By Pat "Mimi" Caraway
Mimi’s Damma Hot Texas is not just another cookbook! It blends the best of sizzling Tex-Mex and old-fashioned country-style recipes with unusual arts and crafts, household hints, and a mini-sketch of lingering happy memories of Texas
yesteryear.
18.95
Paperback
ISBN 1-57168-788-2
6 by 9, 186 pages, more than 247 recipes, index
THE
TEXAS LINK TO JERKY MAKING By Larry Burrier
The process of making jerky may have been introduced thousands of years ago, but its popularity
as a lightweight, economical, and nutritious source of protein continues to grow. Larry Burrier, an expert cook and avid hunter, introduces you to this practical—and delicious—tradition by sharing tips that have been passed down through generations of the Burrier family. His step-by- step guide explains the various smoking and drying methods, which meats to use, how to prepare meats and marinades, and how to make your own smoker/dehydrator. Delicious recipes bring back the true delight of quality homemade jerky!
10.95
Paperback
ISBN 1-57168-746-7
51/4X81/4
62 pages
THE
TEXAS LINK TOSAUSAGE
MAKING By Larry Burrier
Mouth-watering, homemade sausage is simple to make, with help from Larry Burrier, who carries
on a tradition begun in the early 1800s by the Burrier family of Texas. His step-by-step instructions show you how to make sausage the
economical—and traditional—way, and his recipes combine Old World and modern methods to create a variety of tasty sausages, cold cuts, and lunch meats, as well as superb main dishes!
14.95
Paperback
ISBN 1-57168-745-9
51/4X81/4
118 pages
WINES OF
TEXAS:
Fourth Edition
By Sarah Jane English
“The Wines of Texas is a breezy excursion through the history of Texas winemaking; a trip as pleasurable as sipping good chardonnay. With admirable writing skill and prodigious research, Sarah Jane English chronicles Texas winemaking from its earliest days near Spanish El Paso to the renaissance in bloom today. In the process, she introduces us to Texas viticulture pioneers and takes us on an armchair tour of modern Texas wineries—the next best thing to visiting them in person.”
—Governor Rick Perry.
THE
WALDEMAR COOKBOOK Memorable Savorings from the
Waldemar Kitchen
By Laura Pipkin Kramer These days, people are beginning to rediscover the health benefits of wholesome, quality ingredients and the taste benefits of cooking from scratch. At Camp Waldemar for Girls, established in 1926 by Ora Johnson, these secrets were never forgotten. Delicious, nourishing food has always lain close to the heart of what makes the Texas Hill Country camp unique. These recipes range from the vintage to the new, and all of them are timeless. Author Laura Pipkin Kramer proves an expert guide to understanding how to prepare the Waldemar recipes, and her detailed instructions and cooking hints help to unravel the mystery of how to think like a cook.
22.95
Hardback
ISBN 1-57168-439-5
Hardback 7 by 10, 224 pages, index, and photographs.
REZEPTE-GERMAN-TEXAN
CULINARY ART
by Nevilee Maas Weaver
A collection of heritage recipes originally written in
German and translated into English from the early 19th century
15.95 Hardback
ISBN 1-57168-248-1
128 pages, 51/2X81/2
Titles
are in German and English
POTLUCK
ON THE PEDERNALES
Community Garden Club of Johnson City.
Winner of Tabasco Regional
Cookbook Award.
$21.95
Paperback
ISBN 0-89015-417-4
324 pages, 500 historic recipes.
SECOND
HELPING, POTLUCK ON THE PEDERNALES
More than 600 recipes, cultural and
ethnic recipes.
$18.95
Paperback
ISBN 1-57168-475-1
324 pages
A PINCH
OF THIS AND A HANDFUL OF THAT
Historic Texas Recipes, 1830–1900
Compiled and edited by the Daughters of the Republic of Texas, District VIII
600
historic recipes, household hints, and home remedies.
$17.95 Hardback
ISBN 0-89015-649-2
200 pages, 6 x 9.
index.
SECONDS
OF A PINCH OF THIS AND A HANDFUL OF THAT
Some of the original spelling,
grammar, and format of the recipes, household hints, and home remedies have been retained.
