<b>Who says cooking is for homebodies?</b> Veteran Texas food writer Robb Walsh served as a judge at a chuck wagon cook-off, worked as a deckhand on a shrimp boat, and went mayhaw-picking in the Big Thicket. As he drove the length and breadth of the state, Walsh sought out the best in barbecue, burgers, kolaches, and tacos; scoured museums, libraries, and public archives; and unearthed vintage photos, culinary stories, and nearly-forgotten dishes. Then he headed home to Houston to test the recipes he'd collected back in his own kitchen. The result is <b><i>Texas Eats: The New Lone Star Heritage Cookbook</i></b>, a colorful and deeply personal blend of history, anecdotes, and recipes from all over the Lone Star State.<br>  <br> In <b><i>Texas Eats</i></b>, Walsh covers the standards, from chicken-fried steak to cheese enchiladas to barbecued brisket. He also makes stops in East Texas, for some good old-fashioned soul food; the Hill Country, for German- and Czech-influenced favorites; the Panhandle, for traditional cowboy cooking; and the Gulf Coast, for timeless seafood dishes and lost classics like pickled shrimp. <b><i>Texas Eats</i> </b>even covers recent trends, like Viet-Texan fusion and Pakistani fajitas. And yes, there are recipes for those beloved-but-obscure gems: King Ranch casserole, parisa, and barbecued crabs. With more than 200 recipes and stunning food photography, <b><i>Texas Eats</i> </b>brings the richness of Texas food history vibrantly to life <b><i>and</i> </b>serves up a hearty helping of real Texas flavor.