Read more
Thanks to year-round warm weather, charming historical architecture, ethnic diversity, and friendly locals, San Antonio is a vibrant and emerging culinary haven that has risen beyond its reputation for spicy stews and corn tortillas.From family-run taquerias and next-level smokehouses to trailblazing chef-led bistros and heavyweight fine-dining restaurants, discover the city’s best food, drink, and culture all in one place.
San Antonio Cooks introduces home cooks to more than 80 signature recipes from some of the city’s best chefs and restaurants. Southern cornbread? Check. Slow-braised brisket with white cheddar grits? Check. A refreshing watermelon and elderflower sorbet? You bet. Whether it’s Mexican street corn, beef shank barbacoa, Asian dumplings, or chocolate banana cream pie you’re after,
San Antonio Cooks features diverse recipes that will satisfy every craving.
This cookbook may place San Antonio on a culinary map, but it only confirms what locals have known all along: eating in San Antonio has never been better.
List of contents
Restaurants and chefs featured:
- 2M Smokehouse / Esaul Ramos and Joe Melig
- Bakery Lorraine / Anne Ng, Jeremy Mandrell, and Blake Hutcherson
- Battalion / Josh Davis
- Best Quality Daughter / Jennifer Hwa Dobbertin and Quealy Watson
- Biga on the Banks / Bruce Auden
- Bliss / Tony Hernandez
- Botika / Geronimo Lopez
- Brasserie Mon Chou Chou / Jeff Balfour and Laurent Réa
- Bunz Handcrafted Burgers / Thierry Burkle and Edwin Salazar
- Cabernet Grill / Ross Burtwell
- Camp Outpost / Matthew Betlach
- Cappy’s / Cappy Lawton and Trevor Lawton
- Carnitas / Lonja Alejandro Paredes
- Clementine / John Russ and Elise Russ
- Davila’s BBQ / Edward Davila and Adrian Davila
- The Esquire Tavern / Chris Hill and Stephan Mendez
- The Friendly Spot Ice House / Jody Bailey Newman and Steve Newman
- Full Belly / James Moore and Blade Haddock
- Gunslingers / Stephen Paprocki
- Jazz, TX / Doc Watkins and Jake Corney
- La Fonda on Main / Victor Maldonado
- La Panadería / David Cáceres and José Cáceres
- Lala’s Gorditas / Steven Pizzini
- Liberty Bar / Dwight Hobart and Pedro Torres
- Little Gretel / Denise Mazal
- Mama’s Café / Gabriel Ibarra
- Maverick Texas Brasserie / Chris Carlson
- Max & Louie’s New York Diner / Drew Glick
- Meadow / PJ Edward
- Mi Tierra Café y Panadería / Raul Salazar
- Ming’s / Ming Qian von Bargen
- Moroccan Bites Tagine / Latifa Ghafai, Wafa El Maroudi, and Nadia El Maroudi
- NOLA / Pieter Kaars-Sypesteyn and Susan Kaars-Sypesteyn
- Sea Island Shrimp House / Chrissy Anthony and Barclay Anthony
- Sichuan House / Kristina Zhao, Jian Li, and Hua Rong Fan
- Smoke Shack Meat Market / Chris Conger
- South Alamode Panini & Gelato Co. / Josh Biffle
- South BBQ & Kitchen / Andrew Samia
- Southerleigh Fine Food & Brewery / Jeff Balfour and Aaron Juvera
- Supper at Hotel Emma / John Brand
- Sushihana / Howard Hu, Mario Ramos, Jorge Estrada, Luis Amaya, Eduardo Castallanos, and Daniel Beltran
- Tiago’s Cabo Grille / Matt Charbonneau
About the author
Julia Celeste Rosenfeld
Julia’s fascination with recipes and ingredients led her to pepper her writing career with gastronomic gigs, including fourteen years as the restaurant reviewer for San Antonio Magazine, a few as the local Zagat editor, and a few as the writing instructor at The Culinary Institute of America in San Antonio. In 2014, she co-authored her first cookbook Texas Hill Country Cuisine: Flavors from the Cabernet Grill Texas Wine Country Restaurant with chef Ross Burtwell. Since 2015, Julia has introduced countless guests to the city’s chefs, artisans, and producers through her culinary tour company, Food Chick Tours (www.foodchicktours.com).
Summary
Thanks to year-round warm weather, charming historical architecture, ethnic diversity, and friendly locals, San Antonio is a vibrant and emerging culinary haven that has risen beyond its reputation for spicy stews and corn tortillas.
From family-run taquerias and next-level smokehouses to trailblazing chef-led bistros and heavyweight fine-dining restaurants, discover the city’s best food, drink, and culture all in one place. San Antonio Cooks introduces home cooks to more than 80 signature recipes from some of the city’s best chefs and restaurants. Southern cornbread? Check. Slow-braised brisket with white cheddar grits? Check. A refreshing watermelon and elderflower sorbet? You bet. Whether it’s Mexican street corn, beef shank barbacoa, Asian dumplings, or chocolate banana cream pie you’re after, San Antonio Cooks features diverse recipes that will satisfy every craving.
This cookbook may place San Antonio on a culinary map, but it only confirms what locals have known all along: eating in San Antonio has never been better.
Foreword
OUTREACH: Hiring Giant Noise, PR firm on the ground in San Antonio who will secure local foodie / lifestyle media as well as national outreach.
BOOK LAUNCH: where chefs and media can celebrate the release. Numerous featured restaurants will be hosting dinners to promote the book.
