June 12, 2017

Lone Star Book Blog Tours : Breakfast In Texas by Terry Thompson-Anderson

Terry Thompson-Anderson

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

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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.

Praise for Breakfast in Texas:

**A James Beard Cookbook Award Finalist**
“Bring a Texas-sized appetite to the table for Breakfast in Texas! A combination of home-style cooking and favorite dishes from restaurants across the great state, Breakfast in Texas is packed with recipes for simple to spectacular egg dishes, creative cocktails, meat lovers’ feasts, and pancakes and pastries, as well as vegan breakfast and brunch ideas. Beautiful photographs, mouth-watering recipes, and great menu and party ideas make this a must-have for your cookbook shelf.”
-Virginia Willis, chef and James Beard Award–winning cookbook author 

“I thoroughly enjoyed Terry Thompson-Anderson’s latest cookbook, Breakfast in Texas. I’m sure many of these recipes are going to become signature dishes for my family, as well as my loyal restaurant customers. Relish every story; enjoy every bite. This cookbook is Texas at the breakfast table.”
-Monica Pope, chef and author of Eat Where Your Food Lives

“Terry Thompson-Anderson’s epic breakfast book spans the cultures of Texas, as well as its regions. With recipes that run from simple to more elaborate, and range from libations to pastries, there’s something for everyone. Plus, Breakfast in Texas is a good read, with all sorts of fascinating information about Texas and its rich and colorful history.”
-Paula Lambert, owner of the Mozzarella Company and author of The Cheese Lover’s Cookbook and Guide


AUTHOR INTERVIEW: Terry Thompson Anderson

Excerpted from the Lone Star Literary Life feature, 5/7/17
Interview conducted by Kay Ellington

What made you decide to attend culinary school?

After having my eyes opened to the satisfaction generated by preparing fine food, my desire to learn more became insatiable and I made the decision to go back to school, but not in the halls of academics, but rather to the culinary school kitchen.

I understand that you had the privilege, along with five other women culinary professionals, to spend two weeks of intensive study with James Beard at the Stanford Court Hotel kitchens in San Francisco shortly before his death. What was that like?

The opportunity of learning from James Beard was an incredible major event in my professional life. Not necessarily from a “techniques” angle, since I already had good kitchen skills, but in learning how to taste — really taste — and to learn how to appreciate the ways that cooking methods (or no cooking, but rather marinating or just seasoning raw ingredients) could result in so many different taste and texture results using the same ingredient. I learned the critical importance of preciseness in cooking methods and timing in achieving results that were superlatively perfect dishes.

You ran your own restaurant in Bay St. Louis, Mississippi, for a while. What advice would you have for aspiring restaurateurs?

My restaurant in Bay St. Louis was a great joy to me, but I had to give it up because life dumped some seriously bad happenings on my personal life. My advice for aspiring restaurateurs would be to have enough capital behind your venture to carry both the restaurant and your personal life for three years. It will take that long for it to become sustainable. (If everything goes right.) Study your competition — even those that failed. Learn why they failed and why the successful ones continue to thrive. Don’t copy them, of course, but rather incorporate their savvy into your operation. Hire good, knowledgeable people, treat them well, and certainly pay them well. Pay attention to every detail, both front and back of the house. Never serve a dish that is not perfect, even if it means scratching it from the menu that day!

How long does it take you to publish a cookbook--from concept to book launch?

I am a deep researcher and a perfectionist in recipe testing, so typically my cookbooks take about three years from concept to my author’s copies arriving in the mail.

How have readers' tastes and culinary choices changed over the years?

Readers’ tastes and culinary choices have changed drastically over the years of my career. Most people who buy cookbooks today attend cooking classes, subscribe to several cooking magazines, and are savvy home cooks. Many travel, even culinary-specific travel, so you’d better know your subject matter.

Last, and most important, question!: If you could wave a magic wand and have the world's most perfect dinner — for you —what would be on the menu?

What a question! The perfect meal for me would have to be a multi-course tasting menu of small portions because it would contain so many, many dishes! But the ingredients that would have to be present in my perfect meal would be: oysters on the half shell, a couple of baked oyster half-shell dishes (perhaps perfect Rockefeller and my Browned Butter Oysters); boiled shrimp and crab in a nice, spicy remoulade sauce; seared Grade A Moulard Foie Gras; Louisiana-style Turtle Soup with Madeira; Crab Bisque; a little ramekin of perfect crab au gratin; Speckled Gulf Trout Meuniere; Eggs Benedict with a crab cake and poached egg on a crispy fried green tomato with Orange-Ginger Hollandaise Sauce; a ramekin of mixed greens with smoked pork jowl; a nice heavily seared, but rare beef tenderloin steak with a simple demi-glace sauce and some sautéed chanterelles on the side; a slice of grilled venison tenderloin with an ancho chile and honey sauce; a few slices of seared rare duck breast. All served with great French bread with French butter, and tiny slices of Key Lime Pie and Buttermilk Coconut Cream Pie, along with a slice of Nathalie Dupree’s Chocolate Roulade. And, of course, each selection would have a tiny portion of perfectly matched Texas wine to savor with it!

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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  May 30-June 13, 2017


Sneak Peek 1
Book Trailer 1
Book Trailer 2
Sneak Peek 2
Author Interview

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