Press

Recent articles in the print media about or written by Roy Marshall - Chef Roy of Austin Gourmet Cooking Store and Gourmet Texas Pasta!

Press Releases

Austin All Natural Magazine October 2009
The Myth of Whole Wheat
Describes how the US FDA allows food manufacturers to sell ground wheat that has 50% of the germ removed
The Myth of Whole Wheat click here to go to Austin All Natural Magazine to read the article
Austin All Natural Magazine December 2009
A Family of Bread
A short story about teaching my son to bake bread.
A Family of Bread click here to go to Austin All Natural Magazine to read the article
Austin All Natural Magazine October 2009
Fluffy White Death
Describes the use of the known carcinogen Potassium Bromide in white bread
Fluffy White Death click here to go to Austin All Natural Magazine to read the article
The Austin Times - Friday December 4, 2009
Food for Thought, Tamales, a Tasty Tradition
My very nice article about how tamales are multicultural and are now a part of holiday traditions everywhere.

Tamale

BY ROY Marshall

SPECIAL TO THE AUSTIN TIMES

The tamale is a bit of history today, a bit of tradition. What was once just an Hispanic delicacy of ground corn filled with bits of spicy meat or cheese and chilies wrapped in a husk from the corn ear itself has transformed into this concept of tantalizing bits of unique flavors and textures that transcends cultural boundaries and is a favorite food item that so many of us seek out and enjoy at this time of the year. Certainly the “TRADITIONAL” tamales of spicy pork or green chile and corn are available most everywhere now, and are consumed with great relish by enthusiasts and novices alike. However, the tamale can and does encompass a great many distinctive flavors and ingredients. The masa of tamales is like an artist’s canvass and many chefs produce tamales of outstanding variety. Your imagination is the limit, and your taste buds are the ultimate test. We here at Austin Healthy Cooking have our December “Not Your Usual Tamale” classes where we teach the making of tamales that have a totally different style. We make a smoked mushroom and Jarlesberg cheese in white wine infused masa tamales; Brie, avocado and candied citrus in lemon scented masa; smoked salmon, capers and onions in dill infused masa; and the more traditional ancho and coffee rubbed pork shoulder braised in beer and shredded to make somewhat traditional tamales.

Unique, unusual, and oh so very good, tamales are no longer just what is available at the local store. They are things of finesse and exquisite flavor that you can make at home, and wow those that enjoy them with you.

Check us out at www.AustinHealthyCooking.com and sign up for one of our free classes, or come learn how easy it is to make fantastic tamales.

Roy Marshall Austin Healthy Cooking and Gourmet Texas Pasta at 2013 Wells Branch Parkway Suite 119 Austin TX 512 487 8241

Austin, the Heart of Texas, is Home to the World's Finest Handmade Pasta

We want to thank you for viewing our website, we hope you will try our pasta and experience the joy that truly exceptional foods will bring to your table.

Whenever you are in North Austin, please feel free to come to the store and see pasta being made. We love to talk about food, and hope that we can give you ideas that will allow you to create fine dining at home with ease.

Visit our Storefront at 2013 Wells Branch Parkway Suite #119

Store Hours, Monday thru Thursday 10 am to 5 pm Friday 10 am to 3 pm and Saturday 10 am to 5 pm

Halfway between IH-35 and Mopac on Wells Branch Parkway in the Wells Branch Corporate Park.-- Click Contact in the left column for map!

In case of Pasta Emergency and you just NEED pasta right now, call my cell at 300 5052 and I can, and have, met people at the store for a Pasta Fix

Talk to David Oliverio about personal training to be the best you can be, www.DavidOliverio.com a good friend, a great athlete, and the city's BEST trainer around, bar none.