It’s about time for another Austin-centric cookbook.
The Live Music Capital of the World has had plenty of cookbooks over the years, including a community cookbook from “Austin City Limits” and a republishing of Austin’s first cookbook, but it’s been a few years since we’ve had a book to reflect the history and current state of our food scene.
There’s no better writer than Paula Forbes to change that.
The Austin-based writer was the founding editor of Eater Austin, and since leaving that job years ago, she’s written for Lucky Peach, GQ and now Food52. Forbes specializes in cookbook reviews, so it will be fun to check out her own cookbook, “ The Austin Cookbook: Recipes and Stories from Deep in the Heart of Texas,” which is slated to come out in March of 2018 with photos from Dallas photographer Robert Strickland.
Earlier this week, Forbes tweeted out the pre-sale link for the book, which means we get to see the cover and official description.
Here’s the book blurb from Amazon:
The story of Austin food is equal parts deep Texan traditions and a booming food scene. It is this atmosphere that has fostered some of the hottest restaurants in the country, a lively food truck community, and a renaissance in the most Texan of foods: barbecue. Austin food is also tacos and Tex-Mex, old fashioned Southern cooking, and street food and fine dining, with influences from all over the globe. And above all, it’s a source of intense pride and inspiration for chefs and diners alike.
Organized by Austin’s “major food groups” — like barbecue, tacos, and Tex-Mex—The Austin Cookbook explores the roots of Texas food traditions and the restaurants that are reinventing them, revealing the secrets to Bob Armstrong dip, Odd Duck’s sweet potato nachos, East Side King’s beet fries, and of course, smoked brisket that has people lining up to eat it—even in the Texas summer. Part cookbook, part souvenir, and 100 percent love letter, The Austin Cookbook is perfect for proud locals, visitors, and (t)ex-pats.
I’m excited to see how Forbes approached Austin’s food scene with one foot in the past and another one firmly in the present. Few people understand Austin’s restaurant landscape as well as Forbes, and none of them has studied what makes a solid cookbook as long as she has, so this book should be a good one.