With a bounty of locally grown meats and produce, artisanal cheeses and a flourishing wine culture, it's a luscious time to be cooking in Texas. From restaurant chefs to home cooks, Texans are going to local dairies, orchards, farmers markets, ranches, vineyards and seafood sellers to buy the freshest ingredients, whether we're cooking traditional favorites or the latest haute cuisine.

Texas on the Table presents 150 new and classic recipes, along with stories of the people — farmers, ranchers, shrimpers, cheesemakers, winemakers, and chefs — who inspired so many of them and who are changing the taste of Texas food. The recipes span the full range from finger foods and first courses to soups and breads, salads, seafood, chicken, meat (including wild game), sides and vegetarian dishes and sweets.