Meatless in Cowtown

June 15, 2015

Texas, the national leader in livestock production, isn't known for its vegetarian food. It does, however, produce fantastic meatless ingredients, which former Bon Appetit editors Meyn and Head have used to create bold homestyle meals. Pimento cheese, enchiladas, Frito pie, barbecue baked beans, and sheet cake are just a few of the classics eager vegetarians and flexitarians will find in this volume, which includes thoughtful beer, wine, and cocktail suggestions (many unique to the region) and plenty of vegan and gluten-free options. Though it's hard to see the "Texas style" in some dishes, such as spanakopita or mixed mushroom risotto, they're still delicious. VERDICT This lively and unlikely cookbook will satisfy vegetarians who have felt marginalized by meaty Texas cooking titles.

Copyright 2015 Library Journal, LLC Used with permission.

June 1, 2015
Texas summons up so many images of cattle drives and cowboys that it seems almost foolhardy to proclaim oneself a vegetarian among the stampeding herds. Nevertheless, Meyn and Head and their spouses happily pursue a meatless diet right in the state's heart. They don't claim it's always easy, but they have developed a range of recipes that adhere to their principles despite the occasional exasperation of fellow Texans. Meyn and Head echo traditional Lone State fare with beef-free red-bean chili, and they pursue other cuisines such as Italian and French. They may eschew meat, but Meyn and Head definitely don't prohibit beer, wine, or spirits. Their favorite cocktails feature plenty of tequila, and they exhibit particular fondness for a margarita spiked with native prickly-pear cactus. Beer and wine recommendations accompany recipes, which further note each dish's suitability for vegan or gluten-free regimens.(Reprinted with permission of Booklist, copyright 2015, American Library Association.)