Several hot cookbook authors will give recipe demonstrations and sign their books at the Central Market Cooking Tent, in the Southwest School of Arts Ursuline Campus parking lot. Here’s food and nightlife editor Jessica Elizarraras’ top choices:
Ever feel like packing up all your belongings and ditching your 9-to-5 desk job for a life as a pie maker’s apprentice? Well, author Teeny Lamothe did and Teeny’s Tour of Pie is her story. The book is broken down into four seasons, with drool-inducing pies, both savory and sweet. But the biggest draw is her take on crusts and crumbles for those crust-averse folks (myself included). The crust chapter includes recipes for savory, gluten-free and graham cracker mainstays along with sugar cookie, pretzel, cheddar and a cracker crust. Then there’s the yummy fillings–bourbon bacon pecan for winter, breakfast pie with fresh leeks for spring, lemon blueberry pie for summer and a few loaded pot pies for fall.
While Truly Texas Mexican: A Native Culinary Heritage in Recipes might not hit shelves until May, chef and food writer Adán Medrano will present a brief history of true Texas Mexican, a culinary precursor to the Tex-Mex found in area restaurants. The book includes two chapters on the earliest SA Mexican open-air eateries owned and operated by indigenous Mexican women in the late 1800s selling chili con carne, tamales, enchiladas and then some. The chef will prepare three of the 100 recipes from Truly Texas Mexican including cactus and shrimp gorditas, jicama-cucumber salad with Serrano chile dressing, and watermelon, Serrano chile and grape canapé bites.
When renowned author and Mexican cooking authority Diana Kennedy tells you to write a book, you write a book. This was the case for chef David Sterling, owner of Los Dos Cooking School in Merida, Yucatan. For his first cookbook, Yucatán: Recipes from a Culinary Expedition, Sterling has compiled the archeological history of the Mexican peninsula with more than 275 authentic recipes. It might look like a coffee table tome, but don’t be fooled—the recipes are easy to follow and fit just about any lifestyle from hardcore gourmand to busy eater.