A review copy of a new cookbook just landed in my inbox, and itâs definitely something to get excited about. Edible Dallas and Fort Worth: The Cookbook is a collection of recipes compiled by Edible Communities, the outfit behind the magazine Edible Dallas and Fort Worth. Itâs filled with recipes by and stories about some of the people who make North Texas such a wonderful place for food lovers: farmers, chefs, talented home cooks, a chocolatier, a cheesemaker, a pie-maker and more.
Just flipping through, I marked at least a dozen pages of recipes Iâm excited to try: pickled green beans and carrots with blistered tomatoes from Smoke chef Tim Byres, for instance. Thereâs a zucchini soup with parmesan and lemon zest from chef Molly McCook at Ellerbe Fine Foods in Fort Worth that looks like a must-try.
Congratulations to our own Kim Pierce, who has several recipes, including one for okra in browned butter that looks wonderful. (And yippee!â"I happen to have a pound of okra in my fridge.) Kimâs sig-o, Italian wine blogger extraordinaireÂ Alfonso Cevola, contributed his Cevola family eggplant parmigiana, a dish whose deliciousness I can attest to. (And I love his tagline: hoja santa grower for the Mozzarella Company, Dallas). Yes, Paula Lambertâs represented, with her recipe for roasted beets, feta and frisÃ©e salad. Now that its cool enough to venture outside and light the grill, Kent Rathbunâs grilled Gulf shrimp and vegetable salad (from Rathbunâs Blue Plate Kitchen) looks appealing. In a month or two, Iâll be onto Jon Bonnellâs red chile braised short ribs from Bonnellâs Fine Texas Cuisine in Fort Worth.
For dessert? I canât wait to try the Texas grapefruit pie from Kate Nelson of Piecurious. And from Dude, Sweet Chocolateâs Katherine Clapner, Turkish coffee truffles. Doesnât that sound great? Normally Iâd be I too intimidated to make them, but no candy themometerâs involved â" they sound pretty easy.
The bookâs pub date isnât till Oct. 2, but you can pre-order now on amazon.com.
Edible Dallas and Fort Worth: The Cookbook, edited by Terri Taylor; Sterling Epicure, $19.95
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