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un i vers i t y
o f
t e x a s
p r e s s
un i vers i t y
o f
t e x a s
p r e s s
Food
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2 U N I V E R S I T Y O F T E X A S P R E S S | F O O D
03Cookbooks03James Beard Foundation Cookbook of the Year Winners08Latin America12United States
20Food Studies30Forthcoming
v i s i t us onl i ne at
utexaspress.comFront cover photo from The Jemima Code by Toni Tipton-Martin
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U N I V E R S I T Y O F T E X A S P R E S S | F O O D 3
COOKBOOKS
YucatánRecipes from a Culinary Expedition
B Y D AV I D S T E R L I N G
With over 275 authentic, easy-to-follow recipes, lively stories of their origins, and
luscious illustrations, here is the definitive work on the foods of Yucatán, one of the world’s
great regional cuisines.
release date | 201491/2 x 11 inches, 576 pages, 385 color and b&w photos,
36 drawings, 3 maps
ISBN 978-0-292-73581-1$60.00 | £42.00 | C$80.00
hardcover, ebook*
2015 James Beard Foundation Cookbook of the Year Award
2015 James Beard Foundation Book Award Winner - International
The Art of Eating Prize for Best Food Book of the Year, 2015
*Denotes Different ISBN
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4 U N I V E R S I T Y O F T E X A S P R E S S | F O O D
COOKBOOKS
“I was not prepared to be blown away by the richness of the book—a text full of information and interest, conveyed with
passion and intelligence.”—NANCY HARMON J ENK I NS , staff writer at The New York Times and author of seven cookbooks
“Beyond Sterling’s encyclopedic and meticulously researched knowledge of Yucatecan food, his love for and connection to the
region and its fare are evident on every page.”—SAVEUR
“Yucatán is truly extraordinary in its depth and breadth, and the passion and dedication underpinning this work are
clear on every page.”—WINN I E YANG , managing editor of The Art of Eating
“Yucatán is a truly towering achievement. It portrays a rich culture with passion, excitement and scholarly rigor, and it’s
hard to see how this book will be surpassed.”—GARRE T T O L I V ER , brewmaster of the Brooklyn Brewery
“Sterling has written an extraordinary, spirited, deeply researched book that should be read and relished like a novel, page by page, as every recipe, photograph, and
story work together to tell the complex, beautiful story of Mexico’s Yucatán peninsula.”
—TEJAL RAO , food editor and restaurant critic at Bloomberg Pursuits
Praise for Yucatán
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U N I V E R S I T Y O F T E X A S P R E S S | F O O D 5
COOKBOOKS
ChiltomateCodorniz en Piplán de Chaya y Habanero
Polkanes
Polkanes
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6 U N I V E R S I T Y O F T E X A S P R E S S | F O O D
COOKBOOKS
Oaxaca al GustoAn Infinite Gastronomy
B Y D I A N A K E N N E D Y
Renowned as the Julia Child of Mexican cooking, Diana Kennedy has now written her magnum
opus—an irreplaceable record of the traditional regional cuisines of Oaxaca.
release date | 201093/4 x 111/2 inches, 459 pages, 302 color photos,
12 maps, 22 color drawings
ISBN 978-0-292-72266-8$60.00 | £42.00 | C$80.00
hardcover, ebook*
an infi nite gastronomy
d i a n a k e n n e d y
an infi nite gastronomy
d i a n a k e n n e d y
Oaxaca al Gusto
2011 James Beard Foundation Cookbook of the Year Award
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U N I V E R S I T Y O F T E X A S P R E S S | F O O D 7
COOKBOOKS
“A love letter to the rich diversity of cuisines, ingredients, and traditions of Oaxaca.”
—CH ICAGO T R I BUNE
“Intensely researched . . .”—NEW YORK T I MES
“Kennedy is a stickler for authenticity. She isn’t just cooking to create a meal—she’s cooking to preserve
and document dishes”—NPR
“A glimpse into an alternate food universe.”—WALL S T REE T JOURNAL
Fish Vendor, Jamiltepec
Praise for Oaxaca al Gusto
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8 U N I V E R S I T Y O F T E X A S P R E S S | F O O D
COOKBOOKS
“My Mexico is a masterwork. No other writer has come close to Diana Kennedy in communicating the variety,
richness, and delights of the cuisines of Mexico. Reading the book, for it’s a great read, is like watching a layered
lively video, as images unspool in the mind’s eye. Cooking from it is also a pleasure, for directions are clear and
results exceptional, in my experience.”— N AO M I D U G U I D, author of Burma: Rivers of Flavor
“Diana Kennedy stands in the canon of outstanding people like Fanny Calderón de la Barca, Malcolm
Lowry, and Leonora Carrington, who came to Mexico and made the country their own. The uniqueness of
Diana Kennedy’s journey and brilliant body of work is that she also gave Mexico to itself.”
—JENN I F ER C L EMEN T, prize-winning author and president of PEN Mexico
“My Mexico will certainly aid armchair travelers and cooks alike in gaining a much deeper appreciation for
the people of Mexico and their culinary delights. A must-have cookbook of authentic Mexican recipes and the
stories and people behind the dishes.”—LEE E . CAR T, Shelf Awareness
Praise for My Mexico
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U N I V E R S I T Y O F T E X A S P R E S S | F O O D 9
COOKBOOKS
My MexicoA Culinary Odyssey with Recipes
Updated EditionB Y D I A N A K E N N E D Y
Now back in print with a fresh design and photographs, My Mexico is the most personal book by Diana Kennedy, renowned as the Julia Child of
Mexican cooking and author of the definitive works on the subject.
release date | 20138 x 10 inches, 487 pags, 42 color photos, 1 map
ISBN 978-0-292-74840-8$39.95 | £27.99 | C$51.95
hardcover, ebook*
upd at e d
ed i t i o n
A
Culinary
Odyssey
with
Recipes
M Y M E X I C O
D i a n a K e n n e d y
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10 U N I V E R S I T Y O F T E X A S P R E S S | F O O D
COOKBOOKS
Naturally Healthy Mexican CookingAuthentic Recipes for Dieters, Diabetics,
and All Food LoversB Y J I M P E Y T O N
Presenting some two hundred authentic recipes (with nutritional analysis) ranging from traditional tacos and enchiladas to alta cocina Mexicana, this
cookbook shows you how to make Mexican food that is highly nutritious and low calorie, easy to prepare, and completely delicious.
release date | 20148 x 10 inches, 261 pages, 31 color photos
ISBN 978-0-292-74549-0$24.95 | £16.99 | C$28.50
paperback, ebook*
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¡Viva Tequila!Cocktails, Cooking, and Other
Agave AdventuresB Y L U C I N D A H U T S O N
With a festive blend of inspired recipes for fabulous drinks and dishes, lively personal anecdotes, spicy cultural history, and colorful agave folk art, proverbs, and lore, America’s premier tequila expert shows us how to savor
the most Mexican of all libations.release date | 2013
8 x 10 inches, 288 pages, 140 color photos, 1 map
ISBN 978-0-292-72294-1$34.95 | £23.99 | C$45.50
hardcover, ebook*
COOKBOOKS
U N I V E R S I T Y O F T E X A S P R E S S | F O O D 11
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Browned Butter Oysters
“I can’t wait to visit some of the small farms, wineries, and other food producers Terry Thompson-Anderson showcases.
But, in the meantime, I look forward to cooking her well crafted recipes whenever I’m craving that special taste of home.”
—L ISA FA I N , author of The Homesick Texan’s Family Table
“A treasure for anyone interested in great food and wine.”
— NATHAL I E DUPREE , television host and coauthor of Mastering the Art of Southern Cooking
“From farm fresh vegetables and dairy products to wine, Texas on the Table is a complete guide to everything that the Texas
terrain produces. I am so excited to use this book as a reference when creating seasonal specials for my guests.”
—JOHN BESH , Besh Resturant Group
COOKBOOKS
12 U N I V E R S I T Y O F T E X A S P R E S S | F O O D
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U N I V E R S I T Y O F T E X A S P R E S S | F O O D 13
Texas on the TablePeople, Places, and Recipes Celebrating
the Flavors of the Lone Star StateB Y T E R R Y T H O M P S O N - A N D E R S O N
Photos by Sandy Wilson
One of Texas’s leading cookbook authors presents 150 recipes that showcase the state’s bounty of
locally grown food along with fascinating stories of the people who are enriching the flavors of Texas.
release date | 20148 x 11 inches, 464 pages, 189 color and 14 b&w photos
ISBN 978-0-292-74409-7$45.00 | £29.00 | C$56.50
hardcover, ebook*
2015 James Beard Foundation Book Award Nominee - American Cooking
COOKBOOKS
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14 U N I V E R S I T Y O F T E X A S P R E S S | F O O D
COOKBOOKS
Barbecue CrossroadsNotes and Recipes from a Southern Odyssey
B Y R O B B W A L S HPhotographs by O. Rufus Lovett
The James Beard Award–winning author of the best-selling Legends of Texas Barbecue Cookbook takes us on an extraordinary odyssey from Texas to the Carolinas and back to tell the story of Southern barbecue, past, present, and future—complete with more than seventy recipes.
release date | 20138 x 10 inches, 295 pages, 144 color photos
ISBN 978-0-292-75284-9$24.95 | £16.99 | C$28.95
paperback, ebook*
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Brisket Sandwich
“In the end, you feel privileged to have been invited along and a whole lot
smarter about not only smoked meat in all of its many guises, but this lovely and confounding part of the country.”
—LOS ANGELES T I MES
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16 U N I V E R S I T Y O F T E X A S P R E S S | F O O D
COOKBOOKS
The Salt Lick CookbookA Story of Land, Family, and Love
B Y S C O T T R O B E R T S A N D J E S S I C A D U P U Y
Filled with recipes and prep techniques for the Salt Lick’s legendary barbecue meats and sides, as well as dozens of other classic and contemporary Texas dishes, this lusciously illustrated cookbook tells the heartwarming family story behind one of
Texas’s favorite barbecue restaurants.
Distributed for the Salt lick Resturant, Driftwood, Texas
release date | 20138 x 11 inches, 348 pages, 275 color and 8 b&w photos
ISBN 978-0-292-74551-3$39.95 | £27.99 | C$51.95
hardcover
“Well researched, intimate, and beautifully crafted.”—DALLAS MORN I NG NEWS
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U N I V E R S I T Y O F T E X A S P R E S S | F O O D 17
COOKBOOKS
UchiThe Cookbook
B Y T Y S O N C O L E A N D J E S S I C A D U P U Y
Expand your gastronomic boundaries with some of the most celebrated recipes of Tyson Cole, a
James Beard Award–winning chef, and founder of one of America’s premier restaurants for
innovative Japanese cuisine, Uchi.
Distributed for Umaso Publishingrelease date | 2011
81/2 x 10 inches, 276 pages, 174 color and 9 b&w photos
ISBN 978-0-292-77129-1$39.95 | £27.99 | C$51.95
hardcover
uchi T H E C O O K B O O K
B Y T Y S O N C O L E A N D J E S S I C A D U P U Y
F O R E W O R D B Y L A N C E A R M S T R O N G
Boquerones Nigiri
“And then there’s Uchi, a nationally recognized
sushi restaurant, opened in 2003, that gives Aus-
tin its strongest claim to a dining renaissance.”
—THE WAL L S T REE T JOURNAL
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18 U N I V E R S I T Y O F T E X A S P R E S S | F O O D
COOKBOOKS
Jack Allen’s KitchenCelebrating the Tastes of Texas
B Y J A C K G I L M O R E A N D J E S S I C A D U P U Y
Acclaimed Texas chef Jack Gilmore, owner of the popular Austin-area Jack Allen’s Kitchen
restaurants, presents over 150 delicious recipes that feature fresh, seasonal Texas ingredients, accompanied by profiles of the local farmers
who supply them.
Distributed for Jack Allen’s Kitchen Restaurantsrelease date | 2014
91/4 x 11 inches, 300 pages, 350 color photos
ISBN 978-0-292-76359-3$39.95 | £27.99 | C$51.95
hardcover
JACKALLEN’SKITCHEN
Celebrating the Tastes of Texasb y j a c k g i l m o r e a n d j e s s i c a d u p u y
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Okra Tomato Salad
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“The Jemima Code digs deep to unearth treasures and histories of black cooks, their books, and their recipes. We should all
thank Toni Tipton-Martin for this incredible book.”
—MARCUS SAMUELSSON , author of Yes, Chef as well as chef-owner of Red Rooster Harlem and Streetbird Rotisserie
FOOD STUDIES
20 U N I V E R S I T Y O F T E X A S P R E S S | F O O D
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U N I V E R S I T Y O F T E X A S P R E S S | F O O D 21
FOOD STUDIES
The Jemima CodeTwo Centuries of African American Cookbooks
B Y T O N I T I P T O N - M A R T I NForewords by John Egerton and Barbara Haber
Showcasing one of the world’s largest private collections of African American cookbooks, ranging from rare nineteenth-
century texts to modern classics by Edna Lewis and Vertamae Grosvenor, this lavishly illustrated collection speaks
volumes about America’s food culture.
release date | 20159 x 11 inches, 264 pages, 285 illustrations
ISBN 978-0-292-74548-3$45.00 | £29.00 | C$56.50
hardcover
F or e wor d s b y John Egerton & Barbara Haber
oni ipton-artin
the
CODEemima
· T w o C e n t u r i e s o f ·frican merican
ookbooks
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22 U N I V E R S I T Y O F T E X A S P R E S S | F O O D
FOOD STUDIES
Josh OzerskyCOLONEL SANDERS
AND THE AMERICAN DREAM
3
Colonel Sanders and the American Dream
B Y J O S H O Z E R S K Y
This engrossing biography of Kentucky Fried Chicken/KFC founder Harland Sanders tells a uniquely American story of a dirt-poor
striver with unlimited ambition who launched one of the world’s most successful brands—and then ended up as a mere symbol for the
corporation that bought him out.
release date | 201251/2 x 9 inches, 156 pages, 24 b&w photos
ISBN 978-0-292-72382-5$20.00 | £13.99 | C$32.50
hardcover, ebook*
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U N I V E R S I T Y O F T E X A S P R E S S | F O O D 23
“Fascinating”—THE NAT I ONAL
“Witty language and unexpected moments of Americana are reasons to delight in Josh Ozersky’s Colonel Sanders
and the American Dream.”—TR IQUAR T ER LY
Colonel Sanders with Norman Rockwell. Courtesy of KFC Corporation
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U.S. Department of Agriculture Pomological Watercolor Collection. Rare and Special Collections, National Agricultural Library Beltsville, MD
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U N I V E R S I T Y O F T E X A S P R E S S | F O O D 25
FOOD STUDIES
The PecanA History of America’s Native Nut
B Y J A M E S M C W I L L I A M S
This lively history by the acclaimed author of Just Food and A Revolution in Eating follows the pecan from primordial Southern groves to the
contemporary Chinese marketplace to reveal how a nut with a very limited natural range has become a global commodity and endangered heirloom.
release date | 201351/2 x 81/2 inches, 192 pages, 3 b&w photos
ISBN 978-0-292-74916-0$20.00 | £13.99 | C$32.50
hardcover, ebook*
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26 U N I V E R S I T Y O F T E X A S P R E S S | F O O D
FOOD STUDIES
Texas BBQB Y W Y AT T M C S PA D D E N
Foreword by Jim Harrison Essay by John Morthland
Destined to become a classic like Smokestack Lightning and Legends of Texas Barbecue Cookbook, Wyatt McSpadden’s Texas BBQ is the only large format, full-color photographic odyssey into the world of
traditional barbecue.
release date | 200910 x 113/4 inches, 160 pages, 89 color and b&w photos
ISBN 978-0-292-71858-6$39.95 | £27.99 | C$51.95
hardcover, ebook*
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28 U N I V E R S I T Y O F T E X A S P R E S S | F O O D
F O O D S T U D I E S
Desert TerroirExploring the Unique Flavors and Sundry
Places of the BorderlandsB Y G A R Y PA U L N A B H A N
From the biology behind flavor to the stories and memories that taste evokes, here is a savory exploration of the terroir of the Southwestern
borderlands—the geological, ecological, and cultural history embodied in the foods of this desert region.
release date | 201251/2 x 81/2 inches, 144 pages, 10 b&w drawings, 1 map
ISBN 978-0-292-72589-8$24.95 | £16.99 | C$28.50
hardcover, ebook*
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U N I V E R S I T Y O F T E X A S P R E S S | F O O D 29
FOOD STUDIES
Republic of BarbecueStories Beyond the Brisket
B Y E L I Z A B E T H S . D . E N G E L H A R D TForeword by John T. Edge
Republic of Barbecue offers a richly satisfying journey into the world of Texas barbecue as food and culture, filled with first-person stories from pit
masters, barbecue joint owners, sausage makers, and wood suppliers.
release date | 20097 x 10 inches, 255 pages, 108 color and 12 b&w photos, 1 map
ISBN 978-0-292-71998-9$21.95 | £14.99 | C$28.50
paperback, ebook*
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30 U N I V E R S I T Y O F T E X A S P R E S S | F O O D
s n e a k p r e v i e w
Forthcoming
Nothing FancyRecipes and Recollections
of Soul-Satisfying FoodB Y D I A N A K E N N E D Y
Cookbooksrelease date | spring 2016
Fonda San Miguel
Forty Years of Food and ArtB Y T O M G I L L I L A N D , M I G U E L
R AVA G O , V I R G I N I A W O O D
Cookbooksrelease date | spring 2016
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U N I V E R S I T Y O F T E X A S P R E S S | F O O D 31
s n e a k p r e v i e w
Forthcoming
Tacos of TexasB Y A R M A N D O RA Y O A N D
J A R O D N E E C E
Food Studiesrelease date | fall 2016
Texas Good Mornings
Breakfast and Brunch in the Lone Star State
B Y T E R R Y T H O M P S O N - A N D E R S O NPhotos by Sandy Wilson
Cookbooksrelease date | fall 2017
The Markets of Mexico
B Y D AV I D S T E R L I N G
Cookbooksrelease date | fall 2018
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v i s i t us onl i ne at
utexaspress.com