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Joint Forces Journal

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VOL. 24 - NO. 35
SEP 22 - 29, 2019
PO BOX 13283
OAKLAND, CA 94661-0283

510.595.7777 FAX
SUBSCRIPTION RATE:
$25/YEAR
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Joint Forces Journal is published privately, and in no way is connected with DoD, the U.S. Army, Navy, Air Force or Coast Guard. This website and the printed newspaper are intended for the members of the Armed Forces and their families. Contents do not necessarily reflect official views of the U.S. Government, the Department of Defense or the U.S. Army, Navy, Air Force or Coast Guard, and do not imply endorsements thereof. The marital status, physical handicap, political affiliation, or any other non-merit factor of the purchases, user or patron for advertisers prohibited. If a violation or rejection of this equal opportunity policy by an advertiser is confirmed, the publisher shall refuse to print advertising from that source until the violation is corrected. Editorial content is prepared and edited privately, and is provided by the Public Affairs Office of U.S. Army, Navy, Air Force and Coast Guard installations. Correspondence and material for publication should be addressed to: Editor, Joint Forces Journal, P.O. Box 13283, Oakland, CA, 94661-0283. Deadline for receiving articles and photos is 3 p.m. Monday for publication on Friday of that week. Joint Forces Journal editorial policy is to use bylines and photo credits where applicable and when submitted.

BOOK REVIEW: “Tex-Mex” by Ford Fry and Jessica Dupuy

Aug 16, 2019
“Tex-Mex” (Clarkson Potter Publishers; $29.99/hardcover) by Ford Fry and Jessica Dupuy is more than just a flavor-packed cookbook of tried and true recipes for comfort-food favorites like nachos, fajitas, and chili — it’s a way of life woven deeply into the cultural fabric of Texas. “Tex-Mex” offers recipes with a rich combination of tasty, comforting ingredients like beef, cheese, and beans elevated by the robust use of peppers and spices.

This revolutionary book will lead you to discover the soul of Texas’ ultimate comfort food as you heartily wander the border through recipes that will make you salivate as you share stories that will remind you of the friends and family with whom you’ve shared a basket of warm chips and salsa with countless times.

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.

Offering bright, bold photography, “Tex-Mex” puts an approachable, inviting spin on all the classics including Braised Beef Barbacoa Tacos, West Texas-Style Stacked Shrimp Enchiladas, Grilled Shrimp Diablo, Cheese Enchiladas Con Chili Gravy, Sopaipillas with Local Honey, and more salsas and hot sauce than you can imagine.

Neither pretentious nor overly complex, “Tex-Mex” reveals the soul of this definitively American cuisine.

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.

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Texas-born and bred, Ford Fry studied at the New England Culinary Institute in Vermont before settling in Atlanta. He now has 16 acclaimed restaurants in Atlanta, Houston, and Charlotte, including the beloved Tex-Mex spot Superica, plus four restaurants set to debut in Nashville this year. A James Beard Award semi-finalist for Outstanding Restaurateur since 2013, Fry has won Eater’s Empire Builder of the Year, Esquire’s Best Restaurants in America, and the Georgia Restaurant Association’s Restaurateur of the Year.

* * * * *

Jessica Dupuy is a cookbook author and magazine writer – and also a native Texan. She has collaborated on many cookbooks, including “The United States of Texas” and James Beard Award-winning chef Tyron Cole’s “Uchi: The Cookbook.”


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