
The Salt Lick Cookbook
By Scott Roberts and Jessica Dupuy
No trip to Austin or Central Texas is complete without a visit to the Salt Lick. Both foodies and home chefs alike will enjoy the family recipes and prep techniques from this legendary restaurant.
Barbecue Crossroads: Notes and Recipes from a Southern Odyssey
By Robb Walsh
Barbecue Crossroads: Notes and Recipes from a Southern Odyssey
By Robb Walsh

James Beard Award-winning author Rob Walsh takes us on an extraordinary journey from Texas to the Carolinas and back and to tell the story of Southern BBQ, past, present, and future. Whether a devoted fan of pulled pork or beef brisket, any Southern foodie on your list will enjoy the 70+ finger-licking recipes presented in this engaging book.
America’s premier tequila expert presents a festive blend of lively personal anecdotes, spicy cultural history, and inspired recipes for drinks and dishes – all featuring Mexico’s most notable contribution to the world of distilled spirits. There actually is a whole other world out there beyond lick it, slam it, suck it.
My Mexico: A Culinary Odyssey with Recipes
By Diana Kennedy
My Mexico: A Culinary Odyssey with RecipesBy Diana Kennedy
Considered the Julia Child of Mexico and author of the James Beard Award-winning Oaxaca al Gusto (also published by UT Press), Diana Kennedy has the magic touch when it comes to cook books. At 90, she is a master chef with a devoted following around the world. Finally back in print and fully updated, My Mexico is the most personal of Kennedy’s books.
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The Pecan: America’s Native NutBy James McWilliams
This charming book presents a lively history of the pecan from Southern groves to the Chinese marketplace. Whether you prefer to say “pee-kan” or “pi-khan,” this little nut inspires a sense of nostalgia due to its special place in the American diet and starring role in popular holiday dishes. For fans of the one-food-item-as-cultural-history thing.




