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texas country reporter restaurants: The Texanist David Courtney, Jack Unruh, 2017-04-25 A collection of Courtney's columns from the Texas Monthly, curing the curious, exorcizing bedevilment, and orienting the disoriented, advising on such things as: Is it wrong to wear your football team's jersey to church? When out at a dancehall, do you need to stick with the one that brung ya? Is it real Tex-Mex if it's served with a side of black beans? Can one have too many Texas-themed tattoos?--Amazon.com. |
texas country reporter restaurants: Grazing Across Texas Tosh Brown, 2007 |
texas country reporter restaurants: American Tacos José R. Ralat, 2024-08-13 The first history of tacos developed in the United States, now revised and expanded, this book is the definitive survey that American taco lovers must have for their own taco explorations. “Everything a food history book should be: illuminating, well-written, crusading, and inspiring a taco run afterwards. You’ll gain five pounds reading it, but don’t worry—most of that will go to your brain.”—Gustavo Arellano, Los Angeles Times “[Ralat] gives an in-depth look at each taco’s history and showcases other aspects of taco culture that has solidified it as a go-to dish on dinner tables throughout the nation.”—Smithsonian Magazine “A fascinating look at America’s many regional tacos. . . . From California’s locavore tacos to Korean ‘K-Mex’ tacos to Jewish ‘deli-Mex’ to Southern-drawl ‘Sur-Mex’ tacos to American-Indian-inspired fry bread tacos to chef-driven ‘moderno’ tacos, Ralat lays out a captivating landscape.”—Houston Chronicle “You’ll learn an enormous and entertaining amount about [tacos] in . . . American Tacos. . . . The book literally covers the map of American tacos, from Texas and the South to New York, Chicago, Kansas City and California.”—Forbes “An impressively reported new book . . . a fast-paced cultural survey and travel guide . . . American Tacos is an exceptional book.”—Taste |
texas country reporter restaurants: Big Ranch, Big City Cookbook Louis Lambert, June Naylor, 2011-09-06 A proudly Texan cookbook with 125 recipes that blend sophisticated techniques and ingredients with hearty, down-home ranch cooking, from a chef with five successful restaurants. A descendent of cattle ranchers, chef Lou Lambert has created a cookbook that taps into deep Texan pride with cuisine that is neither chuck-wagon chow nor French bistro fare. He melds real West Texas flair with the contemporary fine food that he learned to cook in culinary school, creating big flavor dishes such as Beef Tenderloin with Blue Crab and Bearnaise and Coriander-Roasted Leg of Lamb with Border Chimichurri. If you’re serving up a down-home feast fit for a cattle rancher’s table, try the Achiote-Seared Chickpeas, Spicy Oak-Smoked Chorizo, Wood-Roasted Chicken with Mexican Chocolate Chile Rub, Crispy Wild Boar Ribs with Fresh Plum Barbecue Sauce, or Fried Green Tomatoes with Crab Rémoulade. If urban bistro classics are more your style, you won’t want to miss the Brandied Chicken Liver Terrine with Caramelized Onions, Foie Gras Mousseline, Panfried Pork Cutlet with Parsley-Caper Butter Sauce, and Roasted Beet Salad with Shaved Fennel and Candied Shallot Vinaigrette. The Big Ranch, Big City Cookbook is a lot like the great state of Texas itself—if you don’t already call it home, you’ll want to return again and again. |
texas country reporter restaurants: Outlaw Country Reporter Sam Kindrick, 2024-09-02 Journalist Sam Kindrick was “present at the creation” of Outlaw Country and, perhaps, as intimately involved as the artists themselves. The longtime newspaper reporter and columnist is probably best known as the founder of Action Magazine in 1975, the principal vehicle for his wild and wooly chronicles of the music movement spawned by Willie Nelson, Jerry Jeff Walker, Kris Kristofferson, David Allan Coe, and others. Born into a religious household in Junction, Texas, Kindrick matriculated at (then) Southwest Texas State College in San Marcos and began his journalistic career at the Bay City News, Kerrville Times, and San Angelo Standard-Times before being hired by the San Antonio Express-News in 1960, where he remained until 1975. Forging close ties with Nelson and other progenitors of the “outlaw” sound, Kindrick adopted their “redneck rock” attitude and lifestyle, which may partly explain why he was forced, for a period of time, to operate Action Magazine from the confines of Bexar County Jail. In this no-holds-barred recounting of a colorful and eventful life, Sam Kindrick takes readers inside the world of the artists who were reshaping country-western music. He also shines an unflinching light on the hard-living ways that led to some of his darker moments. Outlaw Country Reporter: Misfits, Madams, and Hangin’ with Willie offers an unvarnished and supremely entertaining account of the early days of a vital moment in American music. |
texas country reporter restaurants: Texas Seafood PJ Stoops, Benchalak Srimart Stoops, 2019-11-01 “A valuable compendium no matter where you live, Texas Seafood encourages you to explore uncommon varieties from your local fishmonger.” —The Wall Street Journal The abundance of seafood available from the northwest Gulf of Mexico includes hundreds of delicious species that are often overlooked by consumers. Celebrating this regional bounty, Texas Seafood showcases the expertise of longtime fishmongers and chefs PJ and “Apple Srimart” Stoops. Readers will find familiar fish like Red Snapper along with dozens of little-known finfish and invertebrates, including tunas, mackerels, rays, and skates, as well as bivalves, shrimps, crabs, and other varieties, many of which are considered “bycatch” (seafood that a fisher didn’t intend to catch), but are no more difficult to prepare and just as delicious as those commonly found at your local supermarket. The Stoopses provide a complete primer on sourcing these wild-caught delicacies, with fascinating details about habitats and life cycles as well as practical advice on how to discern quality. Texas Seafood concludes with simple, delectable recipes, many infused with the flavors of Apple’s Thai heritage. Dishes such as Steamed Curried Crab, Crispy White Shrimp, Escolar on a Grill with Green Mango Salad, Cast-Iron-Roasted Shortfin Mako Shark with Rio Grande Grapefruit, and Chicken-Fried Ribbonfish are just a few ways to savor the best of the Gulf. “By documenting in such detail what’s below the surface in our Texas waters, [Texas Seafood] reveals a treasure. Not just for a local market but beyond: the national and even global market.” —Edible Houston “An important addition to every local foodie’s culinary library.” —Edible San Antonio |
texas country reporter restaurants: The Jemima Code Toni Tipton-Martin, 2022-07-01 Winner, James Beard Foundation Book Award, 2016 Art of Eating Prize, 2015 BCALA Outstanding Contribution to Publishing Citation, Black Caucus of the American Library Association, 2016 Women of African descent have contributed to America’s food culture for centuries, but their rich and varied involvement is still overshadowed by the demeaning stereotype of an illiterate “Aunt Jemima” who cooked mostly by natural instinct. To discover the true role of black women in the creation of American, and especially southern, cuisine, Toni Tipton-Martin has spent years amassing one of the world’s largest private collections of cookbooks published by African American authors, looking for evidence of their impact on American food, families, and communities and for ways we might use that knowledge to inspire community wellness of every kind. The Jemima Code presents more than 150 black cookbooks that range from a rare 1827 house servant’s manual, the first book published by an African American in the trade, to modern classics by authors such as Edna Lewis and Vertamae Grosvenor. The books are arranged chronologically and illustrated with photos of their covers; many also display selected interior pages, including recipes. Tipton-Martin provides notes on the authors and their contributions and the significance of each book, while her chapter introductions summarize the cultural history reflected in the books that follow. These cookbooks offer firsthand evidence that African Americans cooked creative masterpieces from meager provisions, educated young chefs, operated food businesses, and nourished the African American community through the long struggle for human rights. The Jemima Code transforms America’s most maligned kitchen servant into an inspirational and powerful model of culinary wisdom and cultural authority. |
texas country reporter restaurants: A Good Long Drive Bob Phillips, 2021-09-07 In 2021, Texas Country Reporter celebrates its fiftieth season on the air. Broadcast every week on stations across Texas, it focuses on “ordinary people doing extraordinary things.” And at the center of it is Bob Phillips, the show’s creator and host—an erstwhile poor kid from Dallas who ended up with a job that allowed him to rub elbows with sports figures, entertainers, and politicians but who preferred to spend his time on the back roads, listening to less-famous Texans tell their stories. In this memoir, Phillips tells his own story, from his early days as a reporter and his initial pitch for the show while a student at SMU to his ongoing work at the longest-running independently produced TV show in American television history. As we travel with Phillips on his journey, we meet Willie Nelson and former Dallas Cowboys coach Tom Landry; reflect on memorable, unusual, and challenging show segments; experience the behind-the-scenes drama that goes on in local television; witness the launching of an annual festival; and discover the unbelievable allure of Texas, its culture, and, especially, its people. Spanning generations, A Good Long Drive is proof that life’s journey really is a destination unto itself. |
texas country reporter restaurants: Peace, Love, & Barbecue Mike Mills, Amy Mills Tunnicliffe, 2005-05-20 An entertaining cookbook, memoir, and travelogue presents a behind-the-scenes glimpse of the barbecue contest circuit, with one hundred prize-winning recipes, as well as the author's own treasured family dishes and contributions from friends, that encompass all kinds of meat, fish, poultry, sauces and dry rubs, soups, side dishes, and tasty sweets. Original. 75,000 first printing. |
texas country reporter restaurants: Fix Me a Plate Scotty Scott, 2022-03-15 Take an Amazing Soul Food Journey With 60 Authentic, Unique and Indulgent Recipes Get ready to shake up your home cooking with the most soul-satisfying dishes you’ve ever encountered. From hilarious and beloved chef Scotty Scott comes a deep dive into the delicious world of soul food, showcasing traditional recipes as well as awe-inspiring remixes on the classics. Learn the history behind how these iconic dishes came to be so embedded in soulful southern culture, and follow along as Scotty tells the heartwarming, sometimes side-splitting stories of how they were interwoven into his family history and childhood. Start your morning off right with savory Southern Raised Biscuits with Spicy Sausage Cream Gravy or a big ol’ hearty plate of Catfish and Grits. Next, put some meat on your bones with staples like succulent Short Rib Grillades or Sea Island Red Peas and Carolina Gold Rice Hoppin’ John. Finally, dive into the Soul Remix with Scotty’s out-of-this-world elevations of classic recipes, like Fried Oyster Collard Green Salad, Duck Fat Shrimp Etouffee or Chicken and Brown Butter Sweet Potato Waffles with Maple Bourbon Sauce. Capturing the very essence of family, history and hearty goodness, Fix Me A Plate delivers the best of down-home cooking with the funkiest of mouthwatering funky fusions. So dig right in, and you’ll soon be creating crowd-pleasing meals that will have your friends and family asking, “Can you Fix Me a Plate?” |
texas country reporter restaurants: Before the Game Jeff Gregg CPA, 2011-07-29 During my travels around Texas as a practicing CPA, past chairman of the Texas Society of CPAs and my part time job as a sports broadcaster, I have had the opportunity to try out restaurants all over the state. My favorites are holes in the wall that are family owned. Therefore, I have compiled a list of restaurants in which I have eaten and enjoyed that meet this criteria so that readers may enjoy them as well. |
texas country reporter restaurants: Fast Food Nation Eric Schlosser, 2012 An exploration of the fast food industry in the United States, from its roots to its long-term consequences. |
texas country reporter restaurants: Steal the Menu Raymond Sokolov, 2013-05-14 Four decades of memories from a gastronome who witnessed the food revolution from the (well-provisioned) trenches—a delicious tour through contemporary food history. When Raymond Sokolov became food editor of The New York Times in 1971, he began a long, memorable career as restaurant critic, food historian, and author. Here he traces the food scene he reported on in America and abroad, from his pathbreaking dispatches on nouvelle cuisine chefs like Paul Bocuse and Michel Guérard in France to the rise of contemporary American food stars like Thomas Keller and Grant Achatz, and the fruitful collision of science and cooking in the kitchens of El Bulli in Spain, the Fat Duck outside London, and Copenhagen’s gnarly Noma. Sokolov invites readers to join him as a privileged observer of the most transformative period in the history of cuisine with this personal narrative of the sensual education of an accidental gourmet. We dine out with him at temples of haute cuisine like New York’s Lutèce but also at a pioneering outpost of Sichuan food in a gas station in New Jersey, at a raunchy Texas chili cookoff, and at a backwoods barbecue shack in Alabama, as well as at three-star restaurants from Paris to Las Vegas. Steal the Menu is, above all, an entertaining and engaging account of a tumultuous period of globalizing food ideas and frontier-crossing ingredients that produced the unprecedentedly rich and diverse way of eating we enjoy today. |
texas country reporter restaurants: The Fortune Cookie Chronicles Jennifer B. Lee, 2009-03-23 If you think McDonald's is the most ubiquitous restaurant experience in America, consider that there are more Chinese restaurants in America than McDonalds, Burger Kings, and Wendys combined. New York Times reporter and Chinese-American (or American-born Chinese). In her search, Jennifer 8 Lee traces the history of Chinese-American experience through the lens of the food. In a compelling blend of sociology and history, Jenny Lee exposes the indentured servitude Chinese restaurants expect from illegal immigrant chefs, investigates the relationship between Jews and Chinese food, and weaves a personal narrative about her own relationship with Chinese food. The Fortune Cookie Chronicles speaks to the immigrant experience as a whole, and the way it has shaped our country. |
texas country reporter restaurants: Food Trucks Heather Shouse, 2011-04-26 With food-truck fever sweeping the nation, intrepid journalist Heather Shouse launched a coast-to-coast exploration of street food. In Food Trucks, she gives readers a page-by-page compass for finding the best movable feasts in America. From decades-old pushcarts manned by tradition-towing immigrants to massive, gleaming mobile kitchens run by culinary prodigies, she identifies more than 100 chowhound pit-stops that are the very best of the best. Serving up everything from slow-smoked barbecue ribs to escargot puffs, with virtually every corner of the globe represented in brilliant detail for authentic eats, Food Trucks presents portable and affordable detour-worthy dishes and puts to rest the notion that memorable meals can only be experienced in lofty towers of haute cuisine. The secrets behind the vibrant flavors found in Vietnamese banh mi sandwiches, Hungarian paprikash, lacy French crepes, and global mash-ups like Mex-Korean kimchi quesadillas are delivered via more than 45 recipes, contributed by the truck chefs themselves. Behind-the-scenes profiles paint a deeper portrait of the talent behind the trend, offering insight into just what spawned the current mobile-food concept and just what kind of cook chooses the taco-truck life over the traditional brick-and-mortar restauranteur route. Vivid photography delivers tantalizing vignettes of street food life, as it ebbs and flows with the changing demographics from city to city. Organized geographically, Food Trucks doubles as a road trip must-have, a travel companion for discovering memorable meals on minimal budgets and a snapshot of a culinary craze just waiting to be devoured. |
texas country reporter restaurants: Follow the Smoke John DeMers, 2008 Places, people, secrets and recipes!--Cover. |
texas country reporter restaurants: Taco USA Gustavo Arellano, 2013-04-16 Presents a narrative history of Mexican cuisine in the United States, sharing a century's worth of anecdotes and cultural criticism to address questions about culinary authenticity and the source of Mexican food's popularity. |
texas country reporter restaurants: The Homesick Texan Cookbook Lisa Fain, 2011-05-03 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! |
texas country reporter restaurants: Salt Sugar Fat Michael Moss, 2013-02-26 From a Pulitzer Prize-winning investigative reporter at The New York Times comes the troubling story of the rise of the processed food industry -- and how it used salt, sugar, and fat to addict us. Salt Sugar Fat is a journey into the highly secretive world of the processed food giants, and the story of how they have deployed these three essential ingredients, over the past five decades, to dominate the North American diet. This is an eye-opening book that demonstrates how the makers of these foods have chosen, time and again, to double down on their efforts to increase consumption and profits, gambling that consumers and regulators would never figure them out. With meticulous original reporting, access to confidential files and memos, and numerous sources from deep inside the industry, it shows how these companies have pushed ahead, despite their own misgivings (never aired publicly). Salt Sugar Fat is the story of how we got here, and it will hold the food giants accountable for the social costs that keep climbing even as some of the industry's own say, Enough already. |
texas country reporter restaurants: We Fed an Island José Andrés, 2018-09-11 FOREWORD BY LIN-MANUEL MIRANDA AND LUIS A. MIRANDA, JR. The true story of how José Andrés and World Central Kitchen’s chefs fed hundreds of thousands of hungry Americans after Hurricane Maria and touched the hearts of many more Chef José Andrés arrived in Puerto Rico four days after Hurricane Maria ripped through the island. The economy was destroyed and for most people there was no clean water, no food, no power, no gas, and no way to communicate with the outside world. Andrés addressed the humanitarian crisis the only way he knew how: by feeding people, one hot meal at a time. From serving sancocho with his friend José Enrique at Enrique’s ravaged restaurant in San Juan to eventually cooking 100,000 meals a day at more than a dozen kitchens across the island, Andrés and his team fed hundreds of thousands of people, including with massive paellas made to serve thousands of people alone. At the same time, they also confronted a crisis with deep roots, as well as the broken and wasteful system that helps keep some of the biggest charities and NGOs in business. Based on Andrés’s insider’s take as well as on meetings, messages, and conversations he had while in Puerto Rico, We Fed an Island movingly describes how a network of community kitchens activated real change and tells an extraordinary story of hope in the face of disasters both natural and man-made, offering suggestions for how to address a crisis like this in the future. Beyond that, a portion of the proceeds from the book will be donated to the Chef Relief Network of World Central Kitchen for efforts in Puerto Rico and beyond. |
texas country reporter restaurants: Hungry for Peace Keith McHenry, 2013-03-01 The de facto how-to manual of the international Food Not Bombs movement, which provides free food to the homeless and hungry and has branches in countries on every continent except Antarctica, this book describes at length how to set up and operate a Food Not Bombs chapter. The guide considers every aspect of the operation, from food collection and distribution to fund-raising, consensus decision making, and what to do when the police arrive. It contains detailed information on setting up a kitchen and cooking for large groups as well as a variety of delicious recipes. Accompanying numerous photographs is a lengthy section on the history of Food Not Bombs, with stories of the jailing and murder of activists, as well as premade handbills and flyers ready for photocopying. |
texas country reporter restaurants: A Cowboy in the Kitchen Grady Spears, Robb Walsh, 2013-11-26 A haute take on one of America's most traditional cuisines--that of the Texas ranch. Don't be thinking this book is just full of ribs, beans, and biscuits . . . . unless, of course, you're thinkin' South Texas Venison Ribs with Peanut Dipping Sauce, Black Bean Nachos with Chargrilled Chicken, and West Texas Biscuit Pudding with Southern Comfort en Glace. You see, at the Reata Restaurant in West Texas, hot chef Grady Spears is cooking cowboy cuisine with an emphasis on the cuisine. Filled with fresh, strong flavors, fascinating ranch memorabilia (these Texans take their history seriously!), gorgeous full-color food photography, and truly marvelous, utterly real food, this is American cooking at its kick-off-your-boots-and-get-down-to-business greatest. |
texas country reporter restaurants: Bed & Breakfasts and Country Inns Deborah Edwards Sakach, 2010 Provides information on the locations, facilities, services, decor, food, and rates of bed-and-breakfasts and country inns in the United States and Canada. |
texas country reporter restaurants: Burgers in Blackface Naa Oyo A. Kwate, 2019-07-19 Exposes and explores the prevalence of racist restaurant branding in the United States Aunt Jemima is the face of pancake mix. Uncle Ben sells rice. Chef Rastus shills for Cream of Wheat. Stereotyped Black faces and bodies have long promoted retail food products that are household names. Much less visible to the public are the numerous restaurants that deploy unapologetically racist logos, themes, and architecture. These marketing concepts, which center nostalgia for a racist past and commemoration of our racist present, reveal the deeply entrenched American investment in anti-blackness. Drawing on wide-ranging sources from the late 1800s to the present, Burgers in Blackface gives a powerful account, and rebuke, of historical and contemporary racism in restaurant branding. Forerunners: Ideas First Short books of thought-in-process scholarship, where intense analysis, questioning, and speculation take the lead |
texas country reporter restaurants: Ad $ Summary , 1996 Advertising expenditure data across ten media: consumer magazines, Sunday magazines, newspapers, outdoor, network television, spot television, syndicated television, cable television, network radio, and national spot radio. Lists brands alphabetically and shows total ten media expenditures, media used, parent company and PIB classification for each brand. Also included in this report are industry class totals and rankings of the top 100 companies of the ten media. |
texas country reporter restaurants: The Accomodation Jim Schutze, 1986 Discusses racial relations in Dallas during the 1950s and 1960s and describes the struggles of the black community to gain power |
texas country reporter restaurants: L.A. Mexicano Bill Esparza, 2017-05-22 Richly photographed and authentically local, LA Mexicano showcases LA’s famously rich and complex Mexican-food culture, including recipes; profiles of chefs, bakers, restaurateurs, and vendors; and neighborhood guides. Part cookbook, part food journalism, and part love song to LA, it's the definitive resource for home cooks, hungry Angelenos, and food-loving visitors. With a foreword by Taco USA's Gustavo Arellano. |
texas country reporter restaurants: Truly Texas Mexican Adán Medrano, 2014 Delectably steeped in tradition, a living culinary heritage |
texas country reporter restaurants: Food Arts , 2005 |
texas country reporter restaurants: Black, White, and The Grey Mashama Bailey, John O. Morisano, 2021-01-12 A story about the trials and triumphs of a Black chef from Queens, New York, and a White media entrepreneur from Staten Island who built a relationship and a restaurant in the Deep South, hoping to bridge biases and get people talking about race, gender, class, and culture. NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY GARDEN & GUN • “Black, White, and The Grey blew me away.”—David Chang In this dual memoir, Mashama Bailey and John O. Morisano take turns telling how they went from tentative business partners to dear friends while turning a dilapidated formerly segregated Greyhound bus station into The Grey, now one of the most celebrated restaurants in the country. Recounting the trying process of building their restaurant business, they examine their most painful and joyous times, revealing how they came to understand their differences, recognize their biases, and continuously challenge themselves and each other to be better. Through it all, Bailey and Morisano display the uncommon vulnerability, humor, and humanity that anchor their relationship, showing how two citizens commit to playing their own small part in advancing equality against a backdrop of racism. |
texas country reporter restaurants: The Big Rich Bryan Burrough, 2010-03-30 “Full of schadenfreude and speculation—and solid, timely history too.” —Kirkus Reviews “This is a portrait of capitalism as white-knuckle risk taking, yielding fruitful discoveries for the fathers, but only sterile speculation for the sons—a story that resonates with today's economic upheaval.” —Publishers Weekly “What's not to enjoy about a book full of monstrous egos, unimaginable sums of money, and the punishment of greed and shortsightedness?” —The Economist Phenomenal reviews and sales greeted the hardcover publication of The Big Rich, New York Times bestselling author Bryan Burrough's spellbinding chronicle of Texas oil. Weaving together the multigenerational sagas of the industry's four wealthiest families, Burrough brings to life the men known in their day as the Big Four: Roy Cullen, H. L. Hunt, Clint Murchison, and Sid Richardson, all swaggering Texas oil tycoons who owned sprawling ranches and mingled with presidents and Hollywood stars. Seamlessly charting their collective rise and fall, The Big Rich is a hugely entertaining account that only a writer with Burrough's abilities-and Texas upbringing-could have written. |
texas country reporter restaurants: Drive-Thru Dreams Adam Chandler, 2019-06-25 “This is a book to savor, especially if you’re a fast-food fan.”—Bookpage This fun, argumentative, and frequently surprising pop history of American fast food will thrill and educate food lovers of all speeds. —Publishers Weekly Most any honest person can own up to harboring at least one fast-food guilty pleasure. In Drive-Thru Dreams, Adam Chandler explores the inseparable link between fast food and American life for the past century. The dark underbelly of the industry’s largest players has long been scrutinized and gutted, characterized as impersonal, greedy, corporate, and worse. But, in unexpected ways, fast food is also deeply personal and emblematic of a larger than life image of America. With wit and nuance, Chandler reveals the complexities of this industry through heartfelt anecdotes and fascinating trivia as well as interviews with fans, executives, and workers. He traces the industry from its roots in Wichita, where White Castle became the first fast food chain in 1921 and successfully branded the hamburger as the official all-American meal, to a teenager's 2017 plea for a year’s supply of Wendy’s chicken nuggets, which united the internet to generate the most viral tweet of all time. Drive-Thru Dreams by Adam Chandler tells an intimate and contemporary story of America—its humble beginning, its innovations and failures, its international charisma, and its regional identities—through its beloved roadside fare. |
texas country reporter restaurants: The Negro Motorist Green Book Victor H. Green, The Negro Motorist Green Book was a groundbreaking guide that provided African American travelers with crucial information on safe places to stay, eat, and visit during the era of segregation in the United States. This essential resource, originally published from 1936 to 1966, offered a lifeline to black motorists navigating a deeply divided nation, helping them avoid the dangers and indignities of racism on the road. More than just a travel guide, The Negro Motorist Green Book stands as a powerful symbol of resilience and resistance in the face of oppression, offering a poignant glimpse into the challenges and triumphs of the African American experience in the 20th century. |
texas country reporter restaurants: Magic City Cravings: Martie Duncan, Chanda Temple, 2021-10-09 It is a cookbook with recipes from restaurants found in Birmingham, Alabama. |
texas country reporter restaurants: Hugo Ortega's Street Food of Mexico Hugo Ortega, 2012 An award-winning chef presents street food recipes that represent the best of traditional Mexican cooking, including octopus cocktail, deep-fried fish tacos, and empanadas stuffed with shrimp. |
texas country reporter restaurants: The Trade-mark Reporter , 1988 |
texas country reporter restaurants: Hamburger America George Motz, 2018-05-29 The classic guide to America's greatest hamburger eateries returns in a completely updated third edition--featuring 200 establishments where you can find the perfect regional burger and reclaim a precious slice of Americana. America's foremost hamburger expert George Motz has been back on the road to completely update and expand his classic book, spotlighting the nation's best roadside stands, nostalgic diners, mom-n-pop shops, and college town favorites --capturing their rich histories and one-of-a-kind taste experiences. Whether you're an armchair traveler, a serious connoisseur, or a curious adventurer, Hamburger America will inspire you to get on the road and get back to food that's even more American than apple pie. A wonderful book. When you travel across the United States, take this guide along with you. -- Martha Stewart A fine overview of the best practitioners of the burger sciences. -- Anthony Bourdain Just looking at this book makes me hungry, and reading George's stories will take you on the ultimate American road trip.-- Michael Bloomberg George Motz is the Indiana Jones of hamburger archeology.--David Page, creator of Diners, Drive-ins, and Dives |
texas country reporter restaurants: Ten Restaurants That Changed America Paul Freedman, 2016-09-20 Finalist for the IACP Cookbook Award A Washington Post Notable Book of the Year A Smithsonian Best Food Book of the Year Longlisted for the Art of Eating Prize Featuring a new chapter on ten restaurants changing America today, a “fascinating . . . sweep through centuries of food culture” (Washington Post). Combining an historian’s rigor with a food enthusiast’s palate, Paul Freedman’s seminal and highly entertaining Ten Restaurants That Changed America reveals how the history of our restaurants reflects nothing less than the history of America itself. Whether charting the rise of our love affair with Chinese food through San Francisco’s fabled Mandarin; evoking the poignant nostalgia of Howard Johnson’s, the beloved roadside chain that foreshadowed the pandemic of McDonald’s; or chronicling the convivial lunchtime crowd at Schrafft’s, the first dining establishment to cater to women’s tastes, Freedman uses each restaurant to reveal a wider story of race and class, immigration and assimilation. “As much about the contradictions and contrasts in this country as it is about its places to eat” (The New Yorker), Ten Restaurants That Changed America is a “must-read” (Eater) that proves “essential for anyone who cares about where they go to dinner” (Wall Street Journal Magazine). |
texas country reporter restaurants: The Cumulative Book Index , 1991 A world list of books in the English language. |
texas country reporter restaurants: Texas Country Reporter Cookbook Bob Phillips, 1990 Recipes from the viewers of Texas Country Reporter. |
Texas - Wikipedia
Texas (/ ˈ t ɛ k s ə s / ⓘ TEK-səss, locally also / ˈ t ɛ k s ɪ z / TEK-siz; [8] Spanish: Texas or Tejas [b]) is the most populous state in the South Central region of the United States.
Texas.gov | The Official Website of the State of Texas
Texas.gov is the official website of the State of Texas. From here, we’ll guide you to online services, resources, and information around our great state.
Texas | Map, Population, History, & Facts | Britannica
3 days ago · Texas, constituent state of the U.S. It became the 28th state of the union in 1845. It is bordered on the north by Oklahoma, on the northeast by Arkansas, on the east by …
Texas Maps & Facts - World Atlas
Jan 18, 2024 · Texas, the second-largest U.S. state in both area and population, borders the states of New Mexico, Oklahoma, Arkansas, and Louisiana. To its southwest lies the country …
Texas - Simple English Wikipedia, the free encyclopedia
Texas (/ ˈ t ɛ k s ə s /, also locally / ˈ t ɛ k s ɪ z / American Spanish: [8]), officially the State of Texas, is a state in the South Central Region of the United States. It is the second largest US …
Texas Proud - Texas History, Culture, People, Events and ...
Feb 18, 2025 · Texas has a long and fascinating history which is partly what makes it such an interesting state. We’ve compiled a timeline of the 50 most significant historical events that …
Texas | State Facts and History - Infoplease
Nov 30, 2023 · The 28th state in the Union, Texas was the Republic of Texas before joining the United States. Its history is marked by the struggle for independence, the Civil War, and the …
Texas - Wikipedia
Texas (/ ˈ t ɛ k s ə s / ⓘ TEK-səss, locally also / ˈ t ɛ k s ɪ z / TEK-siz; [8] Spanish: Texas or Tejas [b]) is the most populous state in the South Central region of the United States.
Texas.gov | The Official Website of the State of Texas
Texas.gov is the official website of the State of Texas. From here, we’ll guide you to online services, resources, and information around our great state.
Texas | Map, Population, History, & Facts | Britannica
3 days ago · Texas, constituent state of the U.S. It became the 28th state of the union in 1845. It is bordered on the north by Oklahoma, on the northeast by Arkansas, on the east by Louisiana, …
Texas Maps & Facts - World Atlas
Jan 18, 2024 · Texas, the second-largest U.S. state in both area and population, borders the states of New Mexico, Oklahoma, Arkansas, and Louisiana. To its southwest lies the country of …
Texas - Simple English Wikipedia, the free encyclopedia
Texas (/ ˈ t ɛ k s ə s /, also locally / ˈ t ɛ k s ɪ z / American Spanish: [8]), officially the State of Texas, is a state in the South Central Region of the United States. It is the second largest US …
Texas Proud - Texas History, Culture, People, Events and ...
Feb 18, 2025 · Texas has a long and fascinating history which is partly what makes it such an interesting state. We’ve compiled a timeline of the 50 most significant historical events that …
Texas | State Facts and History - Infoplease
Nov 30, 2023 · The 28th state in the Union, Texas was the Republic of Texas before joining the United States. Its history is marked by the struggle for independence, the Civil War, and the …