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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.
Great pictures, stories and recipes! Shared with my mother bringing back many memories of Texas.Published 3 days ago by Joseph Pratt
All good recipes that keep me happy outside the state of Texas. :-)Published 7 days ago by Carl Eckhardt
Outstanding history lesson for Texans! Good to learn how food culture evolved. This is a typical Robb Walsh book - OUTSTANDING! Read morePublished 2 months ago by Ricky Lopez
Lived in Houston for 26 years and moved to Arkansas. Missed the cheese enchiladas with brown chili gravy. Saw your recipe and tried it. Oh my goodness !! Read morePublished 5 months ago by Cherylon Reid
I love Robb WAlsh's cook books. I own every one of them. He does have stories before each section but not so much where you feel as though you're reading a book instead of a... Read morePublished 5 months ago by Collette Culver
The cookbook was a gift but it was really worth waiting for. Really enjoying it very much! Has some recipes that go way back.Published 5 months ago by Ana Maria Rios
Quite good. I had grown up outside San Antonio and it was interesting to know some of the history. I wish Gephardts Chili Powder was affordable and that their canned chili was... Read morePublished 6 months ago by Dr. John B. Maylard