Hailing from the Ozarks, Addie Broyles expanded her cooking (and eating) skills on the West Coast and Spain before settling in Austin, mainly for the aguas frescas at the taco stand down the street from her house where she, husband Ian and son Julian are now attempting to grow their own food in the backyard. They recently welcomed another baby boy and two chickens to the family.
Relishing food is about taking time to enjoy what has become the often hurried and mundane task of nourishing our bodies. Relish Austin is Addie's search for things that make her go "mmmm." High brow, low brow. Fast food, slow food. In Central Texas. On the Web. On the streets. In your garden and in your kids' lunch box. In your refrigerator and on your dinner table.
Relish Austin is also the name of Addie's print column that appears in the Austin American-Statesman a few times a month.
Unless otherwise noted, all photos are by Addie Broyles.
"Try some of Austin's best margaritas on our Gowalla trip. Just don't try them all in one day."
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The entry titled "Monica Pope to teach in Austin as part of tour for online cookbook."
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2010 > June > 29 > Entry
By Addie Broyles
| Tuesday, June 29, 2010, 12:11 PM
Fresh off a
stint on “Top Chef Masters,” Houston chef Monica Pope is touring the state to get the word out about her new digital cookbook.
The book,
Eat Where Your Food Lives (available online only, $35), features more than 100 recipes and reflects Pope’s signature style of cooking in-season, locally grown produce that she’s featured in her Houston restaurant
t’afia since it opened more than six years ago. (She’s so committed to promoting local farmers and seasonal produce that the restaurant is the site of a
weekly farmers market.)
And just because the new book is only available online doesn’t mean she’s not out on tour to promote it. She’ll be in Austin on Wednesday to teach a class at 6:30 p.m. at Central Market North. (Tickets $65.)
Pope’s cookbook is published by the Austin-based company, Keeper Collection, which has published digital cookbooks from fellow Texas chefs David Bull and Paul Petersen.
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