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The Texas Cookbook: From Barbecue to Banquet--an Informal View of Dining and Entertaining the Texas Way

Description: This delightful collection captures the flavor and diversity of the cuisine of the Lone Star State. The Texas Cookbook presents recipes ranging from down-home cooking to high-class affairs, from regional favorites to ethnic specialties. Mary Faulk Koock traveled throughout Texas gathering recipes from ranch kitchens and city hostesses. Scattered among these are the author’s anecdotes from her vast and varied encounters with the famous and influential. In Austin John Henry Faulk, the author’s brother, savors Quail Pie with J. Frank Dobie, Walter Prescott, Roy Bedichek, and Mody Boatright. Fort Worth’s Van Cliburn enjoys the hostess’ biscuits and offers his own recipe for a whole-wheat variety. Here is Lady Bird Johnson’s Peach Ice Cream (the LBJ Ranch) and some expected classics such as Lee’s Chili (Amarillo), Venison Roast (the King Ranch), and Black-eyed Peas with Okra (Austin). But you will also find the unusual in Roasted Wild Turkey (the Hill Country), Fried Apricot Pies (Fredericksburg), and Watermelon Rind Preserves (Luling). Regional contributions shine in Sauerbraten (Kerrville), Salsa Brava (Brownsville) and Crawfish Etouffee (Beaumont). At the home of friends in Dallas Koock reveals the recipe for Chicken Cannelloni served after an opera. We share in her delight with Persimmon Salad in San Antonio, Cold Breast of Duck with Orange Slices in Houston, and Cebollas Rellenas from the Rio Grande Valley. Where else can you learn the story behind Slumgullion, a purported concoction of Fort Worth’s Amon Carter, Sr., and friend Will Rogers, or find the recipe for Pepparkakor (Swedish Ginger Cookies) from the Austin area? Other cities with recipes featured are Tyler, Abilene, Rockdale, El Paso, Waco, Columbus, and Corpus Christi. Much more than a cookbook, this collection offers a look at a way of life and entertaining, Texas style.
Access: This item is restricted to UNT Community Members. Login required if off-campus.
Date: August 15, 2001
Creator: Koock, Mary Faulk
Partner: UNT Press

Preparation of Vegetables for the Table

Description: Report discussing the nutritional value and chemical structure of vegetables, general principles for cooking vegetables, and common ways to prepare popular vegetables for meals. A few recipes are included.
Date: 1906
Creator: Parloa, Maria, 1843-1909
Partner: UNT Libraries Government Documents Department

Economical Use of Meat in the Home

Description: "The widespread interest in the most satisfactory and most economical ways of preparing meat for the table has led to the preparation of [this] summary of information on the cheaper cuts of meat and inexpensive meat dishes." -- p. 2
Date: 1910
Creator: Langworthy, C. F. (Charles Ford), 1864-1932 & Hunt, Caroline Louisa, 1865-1927
Partner: UNT Libraries Government Documents Department

The Peppers Cookbook: 200 Recipes From the Pepper Lady's Kitchen

Description: Award-winner Jean Andrews has been called “the first lady of chili peppers” and her own registered trademark, “The Pepper Lady.” She now follows up on the success of her earlier books, Peppers: The Domesticated Capsicums and The Pepper Trail , with a new collection of more than two hundred recipes for pepper lovers everywhere. Andrews begins with how to select peppers (with an illustrated glossary provided), how to store and peel them, and how to utilize various cooking techniques to unlock their flavors. A chapter on some typical ingredients that are used in pepper recipes will be a boon for the harried cook. The Peppers Cookbook also features a section on nutrition and two indexes, one by recipe and one by pepper type, for those searching for a recipe to use specific peppers found in the market. The majority of the book contains new recipes along with the best recipes from her award-winning Pepper Trail book. The mouth-watering recipes herein range from appetizers to main courses, sauces, and desserts, including Roasted Red Pepper Dip, Creamy Pepper and Tomato Soup, Jicama and Pepper Salad, Chipotle-Portabella Tartlets, Green Corn Tamale Pie, Anatolian Stew, South Texas Turkey with Tamale Dressing, Shrimp Amal, Couscous-Stuffed Eggplant, and Creamy Serrano Dressing.
Access: This item is restricted to UNT Community Members. Login required if off-campus.
Date: June 15, 2005
Creator: Andrews, Jean
Partner: UNT Press

[Placing fruit on Rosca de Reyes]

Description: A man making a fruit cake called Rosca de Reyes (called King's Cake or Three Kings Bread in English) places fruit in the dough before baking it. A pile of plastic dolls lay to the side. There are many traditions associated with Rosca de Reyes, but it is often baked for special occasions. It is usually shaped like a wreath and contains fruit and a plastic or ceramic baby Jesus doll.
Date: January 5, 2006
Creator: Castillo, José L.
Partner: UNT Libraries Special Collections

[Customers shop for Rosca de Reyes]

Description: Customers shop for a fruit cake called Rosca de Reyes (called King's Cake or Three Kings Bread in English). There are many traditions associated with Rosca de Reyes, but it is often baked for special occasions. It is usually shaped like a wreath and contains fruit and a plastic or ceramic baby Jesus doll.
Date: January 5, 2006
Creator: Castillo, José L.
Partner: UNT Libraries Special Collections

[Rosca de Reyes display]

Description: A man arranges a display of fruit cake called Rosca de Reyes (called King's Cake or Three Kings Bread in English). There are many traditions associated with Rosca de Reyes, but it is often baked for special occasions. It is usually shaped like a wreath and contains fruit and a plastic or ceramic baby Jesus doll.
Date: January 5, 2006
Creator: Castillo, José L.
Partner: UNT Libraries Special Collections

[Baked Rosca de Reyes]

Description: A man places a just-baked fruit cake called Rosca de Reyes (called King's Cake or Three Kings Bread in English) in a rack. There are many traditions associated with Rosca de Reyes, but it is often baked for special occasions. It is usually shaped like a wreath and contains fruit and a plastic or ceramic baby Jesus doll.
Date: January 5, 2006
Creator: Castillo, José L.
Partner: UNT Libraries Special Collections

[Rosca de Reyes on table]

Description: A woman sorts through fruit cakes called Rosca de Reyes (called King's Cake or Three Kings Bread in English). There are many traditions associated with Rosca de Reyes, but it is often baked for special occasions. It is usually shaped like a wreath and contains fruit and a plastic or ceramic baby Jesus doll.
Date: January 5, 2006
Creator: Castillo, José L.
Partner: UNT Libraries Special Collections

[Baked goods]

Description: A man looks in at shelves of baked goods, including (on the top shelf) fruit cake called Rosca de Reyes (called King's Cake or Three Kings Bread in English). There are many traditions associated with Rosca de Reyes, but it is often baked for special occasions. It is usually shaped like a wreath and contains fruit and a plastic or ceramic baby Jesus doll.
Date: January 5, 2006
Creator: Castillo, José L.
Partner: UNT Libraries Special Collections

[Colorful Rosca de Reyes]

Description: Stacks of colorful Rosca de Reyes cakes (called King's Cake or Three Kings Bread in English) are in the foreground while, in the background, a man takes Rosca de Reyes out of the oven. There are many traditions associated with Rosca de Reyes, but it is often baked for special occasions. It is usually shaped like a wreath and contains fruit and a plastic or ceramic baby Jesus doll.
Date: January 5, 2006
Creator: Castillo, José L.
Partner: UNT Libraries Special Collections

[Plastic dolls await placement in Rosca de Reyes]

Description: A man making a fruit cake called Rosca de Reyes (called King's Cake or Three Kings Bread in English) places plastic dolls in the dough before baking it. There are many traditions associated with Rosca de Reyes, but it is often baked for special occasions. It is usually shaped like a wreath and contains fruit and a plastic or ceramic baby Jesus doll.
Date: January 5, 2006
Creator: Castillo, José L.
Partner: UNT Libraries Special Collections

[Placing plastic dolls in Rosca de Reyes]

Description: A man making a fruit cake called Rosca de Reyes (called King's Cake or Three Kings Bread in English) places plastic dolls in the dough before baking it. There are many traditions associated with Rosca de Reyes, but it is often baked for special occasions. It is usually shaped like a wreath and contains fruit and a plastic or ceramic baby Jesus doll.
Date: January 5, 2006
Creator: Castillo, José L.
Partner: UNT Libraries Special Collections

Goodbye Gluten: Happy Healthy Delicious Eating with a Texas Twist

Description: There are many gluten-free cookbooks on the market, but none like Goodbye Gluten! Roughly one-third of people in the U.S. are either gluten intolerant or have celiac disease, and for these people, eating gluten can make them sick—very sick. The engaging team of Kim Stanford and Bill Backhaus represents both these audiences, and together they have developed over 200 flavorful and tempting recipes for all types of dishes, from appetizers to desserts. Goodbye Gluten is both a cookbook and shopping guide for people who do not want gluten in their diets and are tired of missing out on their favorite foods. In each recipe the authors use everyday brand names that can be found at your local grocery store, which means you no longer have to check labels to decipher if a product is gluten-free. Another appeal of the book is its use of Texas and Tex-Mex flavors to add a kick to what can be bland fare. Goodbye Gluten makes it easy to live the gluten-free lifestyle, because it is not just a diet, but a lifestyle. With 30 color photos of the completed dishes, even the most dedicated bread-lover will want to get into the kitchen and start cooking.
Access: This item is restricted to UNT Community Members. Login required if off-campus.
Date: October 2014
Creator: Stanford, Kim & Backhaus, William Clyde
Partner: UNT Press

The Best From Helen Corbitt's Kitchens

Description: Stanley Marcus declared Helen Corbitt "the Balenciaga of Food." Earl Wilson described her simply as "the best cook in Texas." Lyndon B. Johnson loved her stroganoff and wished she would accompany him—and Lady Bird—to the White House to run the dining room.
Access: This item is restricted to UNT Community Members. Login required if off-campus.
Date: August 15, 2000
Creator: MacDonald, Patty Vineyard
Partner: UNT Press

[The Threshing Dinner]

Description: Photograph of a group of men, dirty and dressed in work clothes, sitting around a loaded table while two women serve them. The third woman is holding a baby, and the man at the head of the table is holding a young boy on his lap. Narrative by Junebug Clark: The men are taking a break from havesting wheat and the women are serving them a Threshing Dinner. Photo by: Joe Clark, HBSS. Signed by: Joe Clark, HBSS Clark PhotoFile: 0001-169
Date: 19uu
Creator: Clark, Joe
Partner: UNT Libraries Special Collections