Sandy Wilson | Bibliotica

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About the book, Breakfast in Texas

Genre: Cookbook / Southwest Cuisine
Publisher: The University of Texas Press
Date of Publication: April 18, 2017
Number of Pages: 312

Texans love the morning meal, whether it’s bacon and eggs (often eaten in a breakfast taco) or something as distinctively nontraditional as saag paneer omelets, pon haus, or goat curry. A Lone Star breakfast can be a time for eating healthy, or for indulging in decadent food and drink. And with Texas’s rich regional and cultural diversity, an amazing variety of dishes graces the state’s breakfast and brunch tables. The first Texas cookbook dedicated exclusively to the morning meal, Breakfast in Texas gathers nearly one hundred recipes that range from perfectly prepared classics to the breakfast foods of our regional cuisines (Southern, Mexican, German, Czech, Indian, and Asian among them) to stand-out dishes from the state’s established and rising chefs and restaurants.

Terry Thompson-Anderson organizes the book into sections that cover breakfast and brunch libations (with and without alcohol); simple, classic, and fancy egg presentations; pancakes, French toast, and waffles; meat lover’s dishes; seafood and shellfish; vegan dishes and sides; and pastries. The recipes reference locally sourced ingredients whenever possible, and Thompson-Anderson provides enjoyable notes about the chefs who created them or the cultural history they represent. She also offers an expert primer on cooking eggs, featuring an encounter with Julia Child, as well as a selection of theme brunches (the boozy brunch, the make-ahead brunch, New Year’s Day brunch, Mother’s Day brunch with seasonal ingredients, teenage daughter’s post-slumber party breakfast, and more). Sandy Wilson’s color photographs of many of the dishes and the chefs and restaurants who serve them provide a lovely visual counterpoint to the appetizing text.

Buy, read, and discuss Breakfast in Texas:

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About the author, Terry Thompson-Anderson

Terry Thompson-Anderson is the author of nine previous cookbooks, including Texas on the Table: People, Places, and Recipes Celebrating the Flavors of the Lone Star State, which was a finalist for the 2015 James Beard Book Award for American Cooking.

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My Thoughts

I’m a bit of a foodie, and breakfast and brunch are my favorite meals, so when I was offered the opportunity to review a cookbook that was all about breakfast food, you can bet I jumped at the chance.

Subtitled “Recipes for Elegant Brunches, Down Home Classics, and Local Favorites,” this book, Breakfast in Texas is a treasure trove of recipes and commentary. In reviewing this book, I picked one recipe that I thought everyone in my house would eat, and would also teach me a new skill. I ended up making the Egg Breakfast Casserole from the A Place in Time Bed and Breakfast in Fredericksburg, where I’ve never been, but have a sudden yearning to go.

It’s a fairly basic sausage, mushroom, egg and cheese casserole, but the spin that makes it special is that you make your own whole-milk ricotta to go in it. Now, while I currently live near Dallas, I come from a New Jersey Neapolitan family, so the ricotta I grew up with is not from whole cow’s milk, it’s whey-based ricotta, usually made with goat or sheep milk. But the commercial ricotta most of us buy from the store is whole cow’s milk ricotta, so if you aren’t in the mood (or not great at planning far enough ahead) to make your own, you can use store-bought and no one will know.

Author Terry Thompson-Anderson doesn’t go into the chemistry of curdling milk to make ricotta but her instructions are simple, and the end result was a good deal creamier than what you can find at the store.

Similarly, the rest of the book is full of interesting twists on basic ideas, as well as elaborate suggestions for fancier menus. One thing I really appreciated was the first chapter, which was all about “libations.” I’ve recently been re-introduced to that old-school brunch favorite, the Bloody Mary, so you can imagine my glee to learn about breakfast cocktails featuring, not tequila or vodka, but legal Texas Moonshine.

I never even knew that was a thing!

Of course, one of the bonuses of any cookbook is the art, and Breakfast in Texas does not disappoint. Sandy Wilson’s photographs are worthy of being framed, and give a good idea of what finished dishes should look like.

At 312 pages, this cookbook is pretty hefty – you’ll want one of those plastic cookbook protector-stands to keep it upright and clean while you use it – but I promise you, whether you want to create an intimate breakfast for yourself and your romantic partner, or host a brunch for fifteen, there is something in this book that will intrigue, inspire, and entice you into the kitchen.

Goes well with coffee, and a pen and notepad for meal planning and making a grocery list.