From tall skyscrapers to wide open prairie land, from rugged cowboys to delicate debutantes, from haute cuisine to open-pit barbecue, Texas is a land of great diversity. Eighty of the leading cookbooks from the Lone Star State have contributed their favorite recipes to create this comprehensive collection—an invitation to a "giant Texas tasting party." Fantastic fare such as Bad Hombre Eggs, Son-of-a-Gun Stew, Sula's Stir-Fry Okra, Mexican Chocolate Cake, Sour Cream Chicken Enchiladas, and South Texas Barbequed Shrimp are just a sampling of the 500 or so recipes included in these pages. Best of the Best from Texas is the third volume in Quail Ridge Press' acclaimed Best of the Best State Cookbook Series, and remains one of the most popular titles. The series now contains thirty volumes, including an outstanding follow-up to this book, Best of the Best from Texas II. Best of the Best from Texas—continuing the tradition of Preserving America's Food Heritage.