"From farm fresh vegetables and dairy products to wine, Terry Thompson-Anderson's Texas on the Table is a complete guide to everything that the Texas terrain produces. I am so excited to use this book as a reference when creating seasonal specials for my guests." -- John Besh, Besh Restaurant Group "This book highlights the range of Texas food and libations, and their place in American cuisine, as only Terry Thompson-Anderson can do. With research and recipes, as well as insights and affection and a bottle of hot sauce in her pocket, she has produced a book that is a treasure for anyone interested in great food and wine." -- Nathalie Dupree, television host and coauthor of Mastering the Art of Southern Cooking "Terry Thompson Anderson is clearly passionate about Texas terroir, and this enthusiasm is contagious in her beautiful new book Texas on the Table. On my next road trip, I can't wait to visit some of the small farms, wineries, and other food producers she showcases. But, in the meantime, I look forward to cooking her well-crafted recipes whenever I'm craving that special taste of home." -- Lisa Fain, author of The Homesick Texan's Family Table

With a bounty of locally grown meats and produce, artisanal cheeses, and a flourishing wine culture, it’s a luscious time to be cooking in Texas. From restaurant chefs to home cooks, Texans are going to local dairies, orchards, farmers’ markets, ranches, vineyards, and seafood sellers to buy the very freshest ingredients, whether we’re cooking traditional favorites or the latest haute cuisine. We’ve discovered that Texas terroir—our rich variety of climates and soils, as well as our diverse ethnic cultures—creates a unique “taste of place” that gives Texas food a flavor all its own.

Written by one of Texas’s leading cookbook authors, Terry Thompson-Anderson, Texas on the Table presents 150 new and classic recipes, along with stories of the people—farmers, ranchers, shrimpers, cheesemakers, winemakers, and chefs—who inspired so many of them and who are changing the taste of Texas food. The recipes span the full range from finger foods and first courses to soups and breads, salads, seafood, chicken, meat (including wild game), sides and vegetarian dishes, and sweets. Some of the recipes come from the state’s most renowned chefs, and all are user-friendly for home cooks. Finally, the authors and winemakers tell which recipes they turn to when opening their favorite wines.

This delicious compilation of recipes and stories of the people behind them, illustrated with Sandy Wilson’s beautiful photographs, makes Texas on the Table the must-have cookbook for everyone who relishes the flavors of the Lone Star State.

"You really want to buy Texas on the Table. . . . This book will change how you cook, how you appreciate food, and how you think about Texas." - Cooking by the Book