For more than a quarter-century, the founders of Fischer and Wieser—the flavor-crazed dynamic duo of Case Fischer and Mark Wieser—have introduced a larger world to the flavors of Texas. Starting with a handful of jams and jellies, the specialty food company they founded in a peach orchard has launched hundreds of different sauces for every step of the cooking and eating process, including their original creation built around roasted raspberries and a then-little known pepper known as chipotle. In the pages of this cookbook, Case and Mark tell their stories: the discoveries of their culinary creations; the values and creativity that lie at the heart of their business success; and the town they have called home throughout their exciting journey. This collection of recipes brings a little bit of Texas and an enormous amount of flavor with every dish and is sure to ignite readers’ passion for the kitchen.
Fischer & Wieser Specialty Foods, a family business in the Texas Hill Country, has proved what its German founders always believed: If you’re honest and have a quality product, people will keep buying it. Fischer & Wieser is very much a family business. In 1969, Mark Weiser founded a jelly shop in his family’s peach orchard. He taught school when he wasn’t in the orchard, and many of his students helped pick peaches. One of his students, Case D. Fisher, now president and CEO of the company, developed such a love for the business that he went off to college to study food and fiber marketing. He returned home full of ideas and he and Wieser became business partners. Today, the two men have a bond as strong as father and son. They work together daily on all aspects of the busy operation. As their business has grown and their innovative flavors have won fans across the world, they still make their great Texas sauces in their hometown, Fredericksburg.
John DeMers, who divides his time among Houston, Austin and Marfa, is the author of more than forty published books—many about food, wine and travel, plus the West Texas Noir series that includes the Chef Brett mysteries starting with Marfa Shadows and a new work called Terlingua Heat featuring Rio Grande river guide Danny Morales. When not spinning yarns set in his favorite corner of the Lone Star State, John hosts the Delicious Mischief food and wine radio program on News Talk 1070 KNTH in Houston, 570 KLIF in Dallas, and Talk 1370 in Austin. He is a regular contributor to Houston and Prime Living magazines, as well as to Houston ArtsWeek. His other works for Bright Sky Press include the new Lone Star Chefs and the iconic Follow the Smoke: 14,783 Miles of Great Texas Barbecue.
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