390 pages | 2005 | 097685032X | PDF | 25 MB
Drawing on the same “can-do” attitude that has led TSTC to the forefront in training the global workforce, this first-ever TSTC cookbook pulls together recipes from faculty and staff across the entire state. Included inside are the best of the best in culinary delights all the way from Harlingen in the exotic atmosphere of South
Texas, to Marshall in the piney woods of East
Texas, to Waco in the heartland of Central
Texas, and the wide-open spaces of West
Texas.