Book by Nozick, Betsy, Henry, Tricia
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Texan cuisine has received a lot of attention in past years as it evolved from chili to a sophisticated cooking style based on a wealth of Tex-Mex ingredients. Houston and Dallas restaurants have led this transformation of Texas' culinary landscape, and its repute has been spread by such catering firms as Austin's Gourmet Gals & Guys. Under Nozick and Henry's aegis, these caterers have fed celebrities and other notables sojourning in the Texas capital. Many of the dinners this book records were in honor of political figures, so foods tend to reflect appropriate ethnic interests. Party givers can profit from the dozens of finger food offerings here, and other caterers can raid the volume for ideas. Home cooks may find frequent use of high-end foods such as crab and lobster budgetarily daunting. Regional and professional cooking collections will want to include this Texas offering. Mark Knoblauch
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