Part food writing, part restaurant guide, and part cookbook, this lavishly illustrated volume celebrates thirteen of the Lone Star state's most renowned chefs and the restaurants they own. Each chapter includes an essay documenting the hot days and hard nights of the profiled chefs, art-quality photos of their food and restaurant interiors, and recipes of some of their signature dishes -- all capturing each chef's unique, creative vision. The idea that Texas is only a barbecue-and-beans or Tex-Mex food destination is put to rest as readers experience some of the highest-quality cuisine, from Houston and Dallas to Austin, El Paso, and Marfa.
John DeMers is a food writer and the author of more than thirty books, including Follow the Smoke, Food of New Orleans, and Top 100 New Orleans Recipes. He also writes for several online and print magazines, including Houston Arts Today and Houston Modern Luxury. Julie Soefer is a photographer whose work appears regularly in Houston Modern Luxury. She took the still photography for Supersize Me.
Preface; Introduction; A Review of the literature; The Model; Simulating the Entry of Multinationals without Profit Repatriation; Simulating the Entry of Multinationals with Profit Repatriation; Conclusions; Index.