Too often, cookbooks prettily line our shelves while we seldom taste their bread and butter--the recipes within.
But Edible Dallas & Fort Worth: The Cookbook ($20) is sure to avoid such a forgotten-tome fate.
This volume (released today) from the visionaries behind the quarterly Edible Dallas & Fort Worth magazine manages to make sense of our region’s favored fare, and it does so in a compulsively readable, I-must-make-this-risotto-immediately kind of way.
You can thank editor Terri Taylor, who tirelessly worked to compile its 100-plus recipes, not to mention its gorgeous photography (hello, okra in browned butter!). From local chefs like Hotel Palomar’s Graham Dodds and Bonnell’s Fine Texas Cuisine’s Jon Bonnell to area food writers such as Kim Pierce (The Dallas Morning News) and Kelly Yandell (themeaningofpie.com), the recipes here highlight local food to delicious effect--all part of the Edible mission.
You’ll root for Aunt Mabel’s Rutabaga Casserole--it makes a great case for the infrequent ingredient, which is grown at Cold Springs Farm in Weatherford.
And Dodds’s spinach risotto with Waco’s Caprino Royale goat cheese is, quite simply, to die-t for.