UNT Press - Browse

ABOUT BROWSE FEED

Built in Texas

Description: This volume of the Publications of the Texas Folklore Society contains information about folk building in Texas. This includes information about the construction of churches, cabins, sheds, barns, fences, and other folk building techniques. The index begins on page 277.
Date: 2000
Creator: Abernethy, Francis Edward

The Texas Folklore Society, 1971-2000: Volume 3

Description: This volume of the Publications of the Texas Folklore Society includes information about the publishing history of the Texas Folklore Society. It also includes anecdotes about the gatherings of the Society, information about past presidents of the Society, and Society by-laws. The index begins on page 219.
Date: 2000
Creator: Abernethy, Francis Edward

Follow de Drinkin' Gou'd

Description: This volume of the Publications of the Texas Folklore Society includes information about the play-party in Oklahoma, folklore of Texas birds, tall tales, folk anecdotes, Texas folk songs and ballads, and other folklore (back cover). The index begins on page 185.
Date: 2000
Creator: Dobie, J. Frank (James Frank), 1888-1964

Mexican Light: Healthy Cuisine for Today's Cook

Description: Did you know that Pre-Columbian Mexican cuisine was low in fat and high in fiber and vitamins? Based on corn, squash, tomatoes, beans, and lean meats, the everyday diet of the first Americans was remarkably close to the recommendations for healthy eating we hear about every day. Now for the first time, cooks can use the secrets of the Aztecs in today’s kitchen, thanks to Kris Rudolph’s thoroughly researched cookbook. And because cooks from both sides of the border will be eager to try these recipes, Rudolph presents the recipes and text in Spanish on facing pages. The book opens with a short introduction outlining the history of Mexican cooking, followed by an overview of healthy eating habits, a description of the most common ingredients, and a useful guide to planning for parties. The fifty recipes cover everything from appetizers to after-dinner refreshers and each includes the number of calories, amounts of total fat and saturated fat, grams of carbohydrates, and amount of fiber. Rudolph suggests low-fat and low-carbohydrate alternatives, as well as ways to vary the spiciness.
Access: This item is restricted to UNT Community Members. Login required if off-campus.
Date: November 15, 2006
Creator: Rudolph, Kris