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Robb Walsh is the author of Legends of Texas Barbecue Cookbook, A Cowboy in the Kitchen, and Nuevo Tex-Mex. He is also the restaurant critic of the Houston Press, an occasional commentator for NPR’s Weekend Edition, and has served as the food columnist for Natural History. He has been nominated for six James Beard awards, including for last year’s Legends of Texas Barbecue, and has won twice.
Contains nice pictures, interesting history, and great recipes.
If you are new to the San Antonio area or south Texas, you should read this to understand why we eat the way we do and why we eat what we eat.
Every recipe I've tried has been absolutely wonderful, and the history makes the book that much more interesting.
The definitive book on the history of Tex-Mex. With recipes. Especially recommended is the tamales recipe as it is written around a smaller batch of two dozen, which is a very... Read morePublished 1 month ago by Jay P. Francis
Being a native San Antonian, these are the tastes I grew up with - love the history and recipes!Published 2 months ago by ohiohanson
Loved the history and lore of the Tex-Mex cuisine and also love the book!Published 2 months ago by Pamela Braga
If you love Robb Walsh, (and who doesn't), this is a great book if your looking for Tex Mex recipes.Published 4 months ago by A. Gibb
Yumm. Interesting backgrounds for recipes that are excellant and within an average persons cooking abilities.Published 5 months ago by N H Mercer