TEX-MEX COOKBOOK: Traditions, Innovations, and Comfort Foods from Both Sides of the Border
Ford Fry, Jessica Dupuy
Clarkson Potter
April 23, 2019
$29.99/Hardcover
ISBN-13: 978-0525573869
As chef-owner of Atlanta’s Jct. Kitchen, No. 246, The Optimist and Oyster Bar, King + Duke, St. Cecilia, and founder of Rocket Farm, Ford Fry’s passion is to draw people together. His culinary inspirations cover many years and much of the country: from eating out with his family as a child in Texas, to studying at the New England Culinary Institute in Vermont, to spending time as a fine-dining chef in Florida, Colorado and California, and eventually as a corporate chef in Atlanta. Though the corporate job didn’t suit him, he fell in love with the city. In 2007, Ford put down roots in Atlanta with Jct. Kitchen, a restaurant that’s as warm and friendly as its owner.
Ford shares a love for restaurants with his staff and partners. Stop by one of the restaurants and you’ll likely find him in the kitchen or out front, working alongside his team and making his guests feel at home.
Fry and his restaurants have been included in numerous national and local publications, such as Bon Appétit, Condé Nast Traveler, Chicago Tribune, Cooking Light, Every Day with Rachael Ray, Esquire, Food & Wine, Garden & Gun, Sky, Southern Living , the Washington Post and the New York Times.
Tex-Mex is more than just a riot of tasty, comfort-food favorites like nachos, fajitas, and chili—it’s a way of life. It was born in the 1940s when traditional Northern Mexican cuisine collided with the robust flavors of Texas ranchers’ kitchens. Now, chef and restaurateur Ford Fry presents the definitive book on the topic with craveable recipes that are heavy on flavor and light on fuss. Peppered throughout are jump-off -the-page photographs, helpful ingredient explainers, playful histories, and important cooking tips. These melty, crispy, hot-as-heck classics include The OG Nacho, Pozole with Shrimp and Pork, Cheese Enchiladas con Chili Gravy, Sopaipillas with Local Honey, and more salsas than you can imagine. Pour yourself a Classic Margarita on the Rocks—don’t forget to salt the rim—and get ready to satisfy the rumble in your stomach.