In traveling the backroads to gather material for the popular television show Texas Country Reporter, producer Bob Phillips and his crew have tasted some of the best Texas cooking—from crawfish in Mauriceville to chili in Terlingua to sautéed tumbleweeds in Clint.
In this cookbook viewers from all around the state share their favorite recipes, along with colorful anecdotes about the history of the dish.
About the Author
BOB PHILLIPS is the host and producer of the weekly syndicated television show Texas Country Reporter, which airs in all 22 Texas media markets, generally on weekends. In 2005, Phillips was inducted into the Silver Circle of the Lone Star Chapter of the National Academy of Television Arts and Sciences. He lives in Beaumont, Texas.