A cookbook devoted to the family friendly, tailgate party classic featuring more than 60 tried-and-true recipes from veteran cookbook author and Americana expert Robb Walsh.
Introduction
Chile Identification Guide
PART 1 Chili’s Family Tree
CH 1 Lobster Chili in Old Mexico
CH 2 Christmas in New Mexico
CH 3 Goulash, Kima, and Tagine
Melting Pot Chili
PART 2 Tex-Mex Traditions
CH 4 Longhorns, Chili Queens, and the Cradle of Texas Chili
CH 5 Comida Tex-Mex Chili Cook-Offs
PART 3 Chili Road Trip
CH 6 Route 66 and Other Kicks
Chili with Beans
CH 7 Coneys and Three-Ways: Greek-American Chili
Traditions
CH 8 Half-Smokes and All That Jazz: African-American Chili
Traditions
PART 4 Modern and Vegetarian Chilis
CH 9 Modern Chili
CH 10 Vegetarian Chili
Epilogue: How to Throw a Chili Party
Acknowledgments
Index
Veteran food writer and three-time James Beard Award winner ROBB WALSHis the author of more than a dozen cookbooks, including the iconic Tex-Mex Cookbook and Legends of Texas Barbecue. A former restaurant reviewer for the Austin Chronicle, Houston Press, and Houstonia Magazine, Walsh lives in Houston, Texas, and co-owns El Real Tex-Mex Cafe with chef Bryan Caswell. He is a cofounder and board member of Foodways Texas.
"Robb Walsh’s new book embraces, examines, and celebrates all
variety of chili pepper stew. Lucky us. Walsh is one of the
great chroniclers of Texas foodways, a thoughtful historian and a
warm, charming writer to boot, and while many cookbooks are written
to be read as much as cooked from, rarely does one so deftly strike
a balance between both."
- Eater
“While no individual chili is capable of satisfying everyone, I
guarantee every chili fan will find a recipe in The Chili
Cookbook that suits their needs. Robb Walsh, a food writer
best known for his books on Tex-Mex and barbecue, is
about as comprehensive as one can get in single subject
cookbook.”
- Epicurious
“As far as I’m concerned, there are only two books on the history
of chili: my father’s A Bowl of Red and Robb Walsh’s The Chili
Cookbook.”
- Frank X. Tolbert 2
"Walsh is one of food writing's best storytellers, so the book is
satisfying even if you never whip out your Dutch oven and get
cooking. You should, though: The fascinating tale is best enjoyed
with a big bowl of chili con carne. (Walsh's recipe from El Real in
Houston is killer.)"
- Serious Eats
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