Robb Walsh est l'auteur de quatre précédents livres de cuisine texane, dont The Tex-Mex Cookbook. Il est également critique culinaire pour le Houston Press.
Legends of Texas Barbecue has netted 76,000 copies in 15 printings since it was published in 2002. Completely revised by taking out older, less relevant recipes and adding 30% new content.
Embark on a culinary adventure as a food writer shares tales and recipes gathered over five years exploring oyster culture. The narrative intertwines personal experiences with rich cultural insights, highlighting the significance of oysters in various cuisines and communities. Each story is paired with delectable recipes, offering readers a taste of the diverse ways oysters can be enjoyed. This journey not only celebrates the flavors of the sea but also delves into the traditions and practices surrounding this beloved delicacy.
A barbecue odyssey from East Texas to the Carolinas and back
Embark on a vibrant journey through Texas cuisine with food writer Robb Walsh, who shares captivating stories and introduces memorable characters. The book features a rich collection of rare archival photographs and a delectable range of Tex-Mex dishes, showcasing the culture and flavors that define this beloved culinary tradition.
Exploring the diverse culinary landscape of Texas, Robb Walsh shares his journey through the state's rich food culture. As a seasoned food writer, he captures the essence of regional favorites like barbecue and tacos, while also delving into historical anecdotes and vintage recipes. His personal experiences, from judging cook-offs to foraging mayhaws, enrich the narrative, making it a vibrant tapestry of Texas history and cuisine. The book serves as both a cookbook and a cultural exploration, inviting readers to savor the flavors of the Lone Star State.
A haute take on one of America's most traditional cuisines--that of the Texas ranch. Don't be thinking this book is just full of ribs, beans, and biscuits . . . . unless, of course, you're thinkin' South Texas Venison Ribs with Peanut Dipping Sauce, Black Bean Nachos with Chargrilled Chicken, and West Texas Biscuit Pudding with Southern Comfort en Glace. You see, at the Reata Restaurant in West Texas, hot chef Grady Spears is cooking cowboy cuisine with an emphasis on the cuisine. Filled with fresh, strong flavors, fascinating ranch memorabilia (these Texans take their history seriously!), gorgeous full-color food photography, and truly marvelous, utterly real food, this is American cooking at its kick-off-your-boots-and-get-down-to-business greatest.
The culinary traditions of Texas cowboys reveal a rich tapestry of influences, showcasing a diverse array of ethnic foods developed over four centuries. While often associated with simplistic fare like campfire coffee and steaks, cowboy cooking is much more complex, reflecting the multicultural heritage of cattle raisers. This exploration delves into the authentic flavors and historical context that shape the true essence of cowboy cuisine, challenging the romanticized stereotypes often portrayed in popular culture.
A lavishly illustrated journey into the world of legends' most elusive people in the tradition of J.R.R. Tolkien's Lord of the Rings. An extraordinary exploration of a remarkable civilization that will enchant and enthrall all who delve into its pages. Now in a stunning new edition for a new generation, The Kingdom of the Dwarfs presents the archaeological find of the 20th century, which provides a wealth of knowledge on the here-to-fore unknown life and habits of Dwarfs in all their day-to-day activities. Close examination is provided of their lives in everything from metalworking technologies to constructing underground dwellings and tunnels. Additionally, insight is offered into the general hierarchy of the population, from lowly laborers to their kings and ruling class. Meticulously researched and compiled by writers Robb Walsh and David Wenzel, and painstakingly illustrated by Wenzel (artist on The Hobbit and The Wizard's Tale graphic novels), this new edition has been remastered with improved art and updated entries on Dwarfen life and culture as well as twenty additional pages of newly discovered lore.
From the top of the Blue Mountains of Jamaica for the perfect cup of coffee to the jungles of Thailand for an encounter with the abominably smelly “stinkfruit,” Robb Wals has traveled the globe, immersing himself in some of the world’s most interesting culinary phenomena. In Are You Really Going to Eat That? Walsh offers a collection of his best essays over the past ten years, along with some of his favorite recipes.For Walsh, food is a window on culture, and his essays brim with insights into our society and those around us. Whether he’s discussing halal organic farming with Muslims, traversing the steep hills of Trinidad in search of hot-sauce makers, or savoring the disappearing art of black Southern cooking with a inmate-chef in a Texas penitentiary, Walsh has a unique talent for taking our understanding of food to a deeper level.
From veteran cookbook author Robb Walsh, this definitive guide to the world's most beloved condiment is a must-have for fans of dishes that can never be too spicy. Here’s a cookbook that really packs a punch. With dozens of recipes for homemade pepper sauces and salsas—including riffs on classic brands like Frank’s RedHot, Texas Pete, Crystal, and Sriracha—plus step-by-step instructions for fermenting your own pepper mash, The Hot Sauce Cookbook will leave you amazed by the fire and vibrancy of your homemade sauces. Recipes for Meso-american salsas, Indonesian sambal, and Ethiopian berbere showcase the sweeping history and range of hot sauces around the world. If your taste buds can handle it, Walsh also serves up more than fifty recipes for spice-centric dishes—including Pickapeppa Pot Roast, the Original Buffalo Wing, Mexican Micheladas, and more. Whether you’re a die-hard chilehead or just a DIY-type in search of a new pantry project, your cooking is sure to climb up the Scoville scale with The Hot Sauce Cookbook.