If you shop at Whole Foods or any number of specialty shops like Scardello or Dude Sweet Chocolate around the Dallas area, you've likely seen a stack of Edible Dallas & Fort Worth on display for the taking. The free magazine is part of a network of more than 60 publications distributed around the country that focus on seasonal and local food coverage. Think of it as a replacement for the failed Gourmet we miss so much, with a distinct backyard slant.
Terri Taylor, who edits the magazine, is set to release a companion cookbook later this fall. I got a review copy earlier this week in the same matte finish I've come to recognize as a hallmark for Edible.
While Taylor edited the book, the recipes are compiled from a bevy of area restaurant personalities and food writers. There's a number of seafood recipes submitted from Jon Alexis at TJ's Seafood. Kim Pierce, who writes food for The Dallas Morning News, has a few vegetable preparations that look great. Tom Spicer, Tim Bevins, Chad Houser, Brian Luscher and other local chefs have all contributed more than 100 recipes in a collection that's a must-have for anyone who's obsessed with the local food scene.
The book is available on October 2, and can be purchased at any local Barnes and Noble or online at Amazon. And if you're looking for locations where you can pick up a free copy of the magazine, Edible has a list of distribution locations here. The fall issue has a profile of Acme F&B, a story on chayote squash featuring Meso Maya's chef Nico Sanchez and a few recipes tailored for the coming cooler season.
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