Dallas Cooks


Book	Neiman Marcus Cookbook by Kevin Garvin with John Harrison $45	The Texas Cowboy Kitchen by Grady Spears with June Naylor $34.95	The Cheese Lover’s Cookbook & Guide by Paula Lambert $35	Dallas Dish by the Junior League of Dallas $32	Tim Love on the Lonesome Dove Trail by Tim Love $29.95
Dallas Connection	Garvin, VP and executive chef of Neiman Marcus restaurants (and Dallas resident since 1988) wrote the book to coincide with the 50th anniversary of the retail giant’s first restaurant, Dallas’ Zodiac Room.	Features recipes from Spears’ downtown Fort Worth Chisholm Club.	Lambert is the owner of Dallas’ Mozzarella Cheese Factory.	Features recipes contributed by Junior League members, their friends and families, and Dallas-area chefs. Proceeds help fund community projects.	Love is the owner/chef of he Lonesome Dove Western Bistro in Fort Worth’s historic Stockyards.
Why We Love It	Exuding elegance befitting the upscale retailer, this classy collection includes more than 160 recipes from all of the Neiman Marcus restaurants and finally lays to rest the urban legend about the $250 chocolatechip cookie recipe. Plus it reveals the important stuff, like how to make those strawberry butter popovers.	Two words: Campfire cocktails! qual parts cookbook, istory book, and coffeetable book, this one has it all, including a mixture of colorful food photography by Ralph Lauer and Erwin E. Smith’s brilliant sepiatoned trail photographs from the Amon Carter Museum collection.	Lambert’s is the most comprehensively cheesy book we’ve ever read—and we mean that in a good way. In addition to the 150-plus wildly diverse recipes, this well-titled tome offers a thorough education and a huge chunk of inspiration. Oh, and it tells you how to make the best pizza you’ve ever had.	Big, beautiful, and nicely indexed, this coffee tableready collection of more than 250 recipes covers everything from the casual (Cowboy Cookies and Authentic Texas Chili) to the gourmet (Stephen Pyles’ Cranberry Pudding Tamales with Tequila Orange Curd) with a lot in between, including beverages.	Any book including a recipe calling for a pound of rattlesnake meat demands respect, if not love. Recipes are varied, beautifully illustrated, and interlaced with historical backgrounds that make the trail come to life.
Standout Recipe	Mandarin Orange Soufflé Salad	Dry-Aged Rib Eye with Bandera Butter	Ricotta Pancakes with Banana-Pecan Syrup	The Mansion on Turtle Creek’s Deep-in-the-Heartof- Texas Backyard Barbecue Chicken	Roasted Garlic-Stuffed Beef Tenderloin with Western Plaid Hash and Syrah Demi-Glacé
Healthy Recipe	Mermaid Bar “Love Salad”	Plank-Roasted Red Snapper with Citrus-Ancho Glaze	Green Salad with Apples and Goat Cheese	Tomatillo and Avocado Salsa	Tomato Basil Soup
Decadent Recipe	Butterscotch- Macadamia Nut Pie	Grandma Spears’ Dr Pepper Cake	Dallas Cheesecake	Warm Chocolate Molten with Chocolate Sauce, as presented by Samir Dhurandhar, Nick & Sam’s executive chef	Chicken-Fried Strawberries with Cinnamon Vanilla Cream
Best Tip	“[I]n order to achieve the best flavors from each dressing, using a good salad pinner to dry the greens ill really help—otherwise, he dressing will not adhere roperly to the wet leaves.”	“Always let the steak ’rest’ by standing on a cutting board for 5 minutes after you’ve removed it from the oven or grill. It will cut more easily and better retain juices this way.”	“It is very difficult to make good cheese at home and much simpler and a lot more convenient to buy it. But it’s fun to experiment.”	“Do not limit your [grilling] to steaks and burgers. Most vegetables prepared in the kitchen can be tossed on the grill. And that goes for fruit, as well. Be adventurous!”	“Burning wood gives meat and vegetables a taste you can’t get any other way, especially the way I do my wood chips.”