Edible Notables

Farm to Table Tour of Texas

By Francine Spiering / Photography By Raymond Franssen | June 04, 2015
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Texas on the Table is a publication of University of Texas Press, Austin, first edition 2014. Author Terry Thompson-Anderson Photography Sandy Wilson Ask your local bookstore. If they don’t have it, they can order it.

When I opened Texas on the Table for a look inside, one of the pages my eyes fell on was Randy Evan’s Country-Fried Chicken Livers with Biscuits and Andouille Gravy. The first thing I thought was that I could finally taste those flavors again, even with Haven closed.

Texas on the Table is a beautiful cookbook that celebrates the real food that comes from local farms, the Gulf Coast waters and plains and highlands as they stretch in all wind directions of the Lone Star state. Written with a deep and loving understanding of the flavors of Texas, it is a colorful collection of recipes, stories of heritage and seasons, profiles of farmers and vintners, and local culinary insights, all accompanied with stunning photography. You have your pick of recipes that incorporate the best that is locally grown, raised or made: heritage breeds and produce, locally made cheeses, honey, olive oil, charcuterie and barrel-fermented wines from Texas’ growing wine regions.

Texas on the Table celebrates the true gastronomy of Texas. Author Terry Thompson- Anderson and her sister and photographer Sandy Wilson have gone lengths to showcase the culinary wealth of Texas as small farmers and ranches, family-operated wineries, independent fishermen and small artisan producers bring it to our table.

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