The Texas Hill Country Cookbook: A Taste of Provence
The Texas Hill Country around San Antonio is populated with local farmers and artisans who have redefined the region’s food landscape. Taking advantage of the area’s rich offerings is rising star Scott Cohen, executive chef at the four-diamond Las Canarias at Omni La Mansion del Rio in San Antonio, as well as at its sister restaurant, Pesca on the River at the Watermark Hotel and Spa. After fifteen years in New York City and honors from the James Beard Foundation, Cohen moved to the Texas...
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The Texas Hill Country around San Antonio is populated with local farmers and artisans who have redefined the region’s food landscape. Taking advantage of the area’s rich offerings is rising star Scott Cohen, executive chef at the four diamond Las Canarias at Omni La Mansion del Rio in San Antonio, as well as at its sister restaurant, Pesca on the River at the Watermark Hotel and Spa. After fifteen years in New York City and honors from the James Beard Foundation, Cohen moved to the Texas Hill Country to make the most of its untapped abundance for food lovers. In The Texas Hill Country Cookbook he shares his award-winning recipes, from Chile-Spiked Mexican Shrimp to Warm Texas Beef Tenderloin to his signature Peach Cobbler.Chef Cohen will introduce you to the delicious foods of Texas Hill Country in chapters organized by appetizers; salads and sandwiches; fish, meat, and poultry; vegetables and sides; and desserts. With luscious full-color photos and tips of the trade, including presentation suggestions, The Texas Hill Country Cookbook will not leave you hungry for inspiration.
\ From the Publisher "There is no need to cross the Atlantic anymore to enjoy the herb-scented cuisine of Provence. In this appealing book, Scott Cohen brings these intense flavors and his own sophistication to Texas Hill Country cooking."—Jacques Pépin\ “Scott’s irresistible take on Hill Country cuisine is as smart as it is inspired. Recipe after recipe–from Crispy Skin Red Snapper Cioppino to South Texas Ratatouille–I’m reminded why he’s one of the most gifted chefs around.”\ —Scott Jones, Executive Editor, Southern Living “Scott Cohen has taken his classic French training, mixed it with the awesome products he has discovered in the region, and bound it all together with his Texas-size passion for food and cooking.”\ —Ed Brown, Chef/Owner, Eight One Restaurant, New York\ \ \
