Pastry Queen Parties: Entertaining Friends and Family, Texas Style

by Rebecca Rather and Alison Oresman
Random House, 272 pp., $32.50

Cooking Tent demo: Saturday, Oct. 31, 11am

Many cookbooks are written, but few find the solid following that Rebecca Rather’s have found. From her small bakery in Fredericksburg, Rather’s renown expanded to the national level with the publication of her first book, The Pastry Queen. Her second, The Pastry Queen Christmas, took on traditional Christmas baking and Christmas celebrations. In this, her eagerly awaited third book, Rather expands on the theme of celebration, specifically Texas-style entertaining. Drawing on the bounty and unique foodways of our great state, Rather has put together six different collections of recipes: “Hill Country Garden Party,” “Gulf Coast Beach Bash,” “Homecoming,” “San Antonio Tex-Mex Fiesta,” “Big-City Cocktail Party,” and “West Texas Dinner Party.” Each collection groups together 15-20 recipes that work well within each regional theme for the home cook to choose from. A special symbol denotes recipes that can be made in an hour or less for hosts who wish to keep things quick and easy.

What makes Pastry Queen Parties so worthwhile is its authenticity. These are recipes that have been tested, recipes that prominent Texans actually rely on when entertaining. You can picture yourself using them with confidence. Throughout the book we are introduced to notable hosts and hostesses from across the state, and in addition to the sought-after recipes, they graciously share their cooking tips and entertaining secrets with Rather and, through her, with us. The author continues to share her unique and delectable dessert creations, and Pastry Queen Parties is lavish with more than 100 colorful and inspiring photographs of both food and festivity.

This article appears in swine flu.

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Kate Thornberry worked in renowned Austin restaurants for 30 years while pursuing a reasonably successful career in music. She began contributing to the Chronicle in 1988 and became a regular contributor to the food section in 2006.