AN ALTERNATE SELECTION OF THE GOOD COOK BOOK CLUB (R) This homage to the Lone Star State's most irresistible steaks showcases hundreds of recipes. Featuring beautifully photographed offerings from steakhouses, ranches, and restaurants throughout the state, this volume takes readers on a ride down the Chisholm Trail through the history of Texas' steak culture. The first chapter is devoted exclusively to steaks, with cooking methods and styles as varied as Texas. Featured recipes include a char-grilled rib eye topped with chili-cheese enchiladas, pepper-crusted smoked beef tenderloin, and a porterhouse crusted with a maple rub and grilled over an open flame. Beef ribs, brisket, sausage, chili, and burger recipes come next, followed by a section for starters, sides, sauces, and rubs that includes favorites such as pan de campo, stuffed mushrooms, and butter beans and ham shanks. A final chapter devoted to desserts includes recipes for bread puddings, cobblers, blondies, custards, and adult beverages. Also included are special tips and descriptions of the best cooking techniques for different cuts of meat. Photographs from inside the steakhouses and ranches accompany each recipe, with extra information about the establishment or chef who brought the dish to perfection.