Authentic Texas

Winner, Southwest Book Award, Border Regional Library Association, 2015 The Texas of vast open spaces inhabited by independent, self-reliant men and women may be more of a dream than a reality for the state’s largely urban population, but it still exists in the Big Bend. One of the most sparsely settled areas of the United States, the Big Bend attracts people who are willing to forego many modern conveniences for a lifestyle that proclaims “don’t fence me in.” Marcia Hatfield Daudistel and Bill Wright believe that the character traits exemplified by folks in the Big Bend—including self-sufficiency, friendliness, and neighborliness—go back to the founding of the state. In this book, they introduce us to several dozen Big Bend residents—old and young, long-settled and recently arrived, racially diverse—who show us what it means to be an authentic Texan. Interviewing people in Marathon, Big Bend National Park, Terlingua, Redford, Presidio, Alpine, Marfa, Valentine, Balmorhea, Limpia Crossing, and Fort Davis, Daudistel and Wright discover the reasons why residents of the Big Bend make this remote area of Texas their permanent home. In talking to ranchers and writers, entrepreneurs and artists, people living off the grid and urban refugees, they find a common willingness to overcome difficulties through individual skill and initiative. As one interviewee remarks, you have to have a lot of “try” in you to make a life in the Big Bend. Bill Wright’s photographs of the people and landscapes are a perfect complement to the stories of these authentic Texans. Together, these voices and images offer the most complete, contemporary portrait of the Texas Big Bend.

Recipes from eighty of the most popular cookbooks in Texas are included in this comprehensive volume of superb Texas cooking. Catalog section provides descriptions for each of the eighty contributing cookbooks.

Rooted in tradición mexicana and infused with Texas food culture, tacos are some of Texans’ all-time favorite foods. In The Tacos of Texas, the taco journalists Mando Rayo and Jarod Neece take us on a muy sabroso taco tour around the state as they discover the traditions, recipes, stories, and personalities behind puffy tacos in San Antonio, trompo tacos in Dallas, breakfast tacos in Austin, carnitas tacos in El Paso, fish tacos in Corpus Christi, barbacoa in the Rio Grande Valley, and much more. Starting with the basics—tortillas, fillings, and salsas—and how to make, order, and eat tacos, the authors highlight ten taco cities/regions of Texas. For each place, they describe what makes the tacos distinctive, name their top five places to eat, and listen to the locals tell their taco stories. They hear from restaurant owners, taqueros, abuelitas, chefs, and patrons—both well-known and everyday folks—who talk about their local taco history and culture while sharing authentic recipes and recommendations for the best taco purveyors. Whether you can’t imagine a day without tacos or you’re just learning your way around the trailers, trucks, and taqueros that make tacos happen, The Tacos of Texas is the indispensable guidebook, cookbook, and testimonio.

More than 300 recipes from Texas.

In 1955, Frank X. Tolbert, a well-known columnist for the Dallas Morning News, circumnavigated Texas with his nine-year-old-son in a Willis Jeep. The column he phoned in to the newspaper about his adventures, "Tolbert's Texas," was a staple of Walt Davis's childhood. Fifty years later, Walt and his wife, Isabel, have re-explored portions of Tolbert’s trek along the boundaries of Texas. The border of Texas is longer than the Amazon River, running through ten distinct ecological zones as it outlines one of the most familiar shapes in geography. According to the Davises, "Driving its every twist and turn would be like driving from Miami to Los Angeles by way of New York." Each of this book’s sixteen chapters opens with an original drawing by Walt, representing a segment of the Texas border where the authors selected a special place—a national park, a stretch of river, a mountain range, or an archeological site. Using a firsthand account of that place written by a previous visitor (artist, explorer, naturalist, or archeologist), they then identified a contemporary voice (whether biologist, rancher, river-runner, or paleontologist) to serve as a modern-day guide for their journey of rediscovery. This dual perspective allows the authors to attach personal stories to the places they visited, to connect the past with the present, and to compare Texas then with Texas now. Whether retracing botanist Charles Wright's 600-mile walk to El Paso in 1849 or paddling Houston's Buffalo Bayou, where John James Audubon saw ivory-billed woodpeckers in 1837, the Davises seek to remind readers that passionate and determined people wrote the state's natural history. Anyone interested in Texas or its rich natural heritage will find deep enjoyment in Exploring the Edges of Texas. Publication of this book is generously supported by a memorial gift in honor of Mary Frances "Chan" Driscoll, a founding member of the Advisory Council of Texas A&M University Press, by her sons Henry B. Paup '70 and T. Edgar Paup '74.

NATIONAL BOOK CRITICS CIRCLE AWARD FINALIST • The Pulitzer Prize-winning author of The Looming Tower—and a Texas native—takes us on a journey through the most controversial state in America. • “Beautifully written…. Essential reading [for] anyone who wants to understand how one state changed the trajectory of the country.” —NPR Texas is a red state, but the cities are blue and among the most diverse in the nation. Oil is still king, but Texas now leads California in technology exports. Low taxes and minimal regulation have produced extraordinary growth, but also striking income disparities. Texas looks a lot like the America that Donald Trump wants to create. Bringing together the historical and the contemporary, the political and the personal, Texas native Lawrence Wright gives us a colorful, wide-ranging portrait of a state that not only reflects our country as it is, but as it may become—and shows how the battle for Texas’s soul encompasses us all.

When Lisa Fain, a seventh-generation Texan, moved to New York City, she missed the big sky, the bluebonnets in spring, Friday night football, and her family's farm. But most of all, she missed the foods she'd grown up with. After a fruitless search for tastes of Texas in New York City, Fain took matters into her own hands. She headed into the kitchen to cook for her friends the Tex-Mex, the chili, and the country comfort dishes that reminded her of home. From cheese enchiladas drowning in chili gravy to chicken-fried steak served with cream gravy on the side, from warm bowls of chile con queso to big pots of fiery chili made without beans, Fain re-created the wonderful tastes of Texas she'd always enjoyed at potlucks, church suppers, and backyard barbecues back home. In 2006, Fain started the blog Homesick Texan to share Texan food with fellow expatriates, and the site immediately connected with readers worldwide, Texan and non-Texan alike. Now, in her long-awaited first cookbook, Fain brings the comfort of Texan home cooking to you. Like Texas itself, the recipes in this book are varied and diverse, all filled with Fain's signature twists. There's Salpicón, a cool shredded beef salad found along the sunny border in El Paso; Soft Cheese Tacos, a creamy plate unique to Dallas; and Houston-Style Green Salsa, an avocado and tomatillo salsa that is smooth, refreshing, and bright. There are also nibbles, such as Chipotle Pimento Cheese and Tomatillo Jalapeno Jam; sweet endings, such as Coconut Tres Leches Cake and Mexican Chocolate Chewies; and fresh takes on Texan classics, such as Coffee-Chipotle Oven Brisket, Ancho Cream Corn, and Guajillo-Chile Fish Tacos. With more than 125 recipes, The Homesick Texan offers a true taste of the Lone Star State. So pull up a chair-everyone's welcome at the Texas table!

Jon Bonnell, owner and executive chef of Bonnell's Fine Texas Cuisine in Fort Worth, creates exciting high-end appetizers, main meals, and sides using traditional Texas products such as the Texas 1015 onion, wild game, organic pasture-raised beef, and gulf seafood. His recipes are enhanced with regional Creole, Southwestern, and Mexican spices to create truly authentic, wellloved Texas cuisine.

Three kids venture to the North Pole to help Santa defeat an army of evil elves in this holiday classic from the brilliant mind that brought you The Fantastic Flying Books of Mr. Morris Lessmore. Art Atchinson Aimesworth—inventor, crime fighters, and all-around whiz kid—journeys north with his sister, Esther, and his pal Spaulding, by special invitation from Santa himself. Why did Santa call them to the North Pole? Art wants to know. But when Esther is taken by the Queen of the Dark Elves, Art must put his questions aside and save his sister. This reissue of William Joyce’s epic Christmas adventure now comes complete with lift-the-flap letters from Santa himself!