Jim Peyton's the Very Best of Tex-Mex Cooking: Plus Texas Barbecue and Texas Chile

Jim Peyton's The Very Best of Tex-Mex Cooking brings culinary sophistication to American kitchens with a collection of outstanding recipes and the lore surrounding the most popular dishes ordered in Tex-Mex restaurants. Tex-Mex, barbecue and chili are important aspects of Texas regional cooking that developed organically over many years of trial and error by thousands of remarkable cooks. It has become enormously popular not just in Texas but nationwide and, increasingly, worldwide. Tex-Mex in the hands of accomplished cooks can reach heights of culinary excellence, but too often falls short of that mark. In this book, veteran chef Jim Peyton carefully selects nearly 100 of the most outstanding dishes and treats them comprehensively, making them quickly understood and easy to prepare.

Jim Peyton has written three cookbooks on the cuisines of Mexico, Northern Mexico and the American Southwest. This is his first on Tex-Mex. He regularly appears on television shows, conducts cooking classes, demonstrations and lectures on Mexican cuisine and its history. His writings and recipes have been featured in Fine Cooking, Food & Wine and Southern Living magazines. He is a member of the editorial advisory board of El Restaurante Mexicano magazine and is a member of the International Association of Culinary Professionals.