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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.
Well, I am from Galveston, Tx....I was expecting recipies similar to those in Mexican restaurants in Galveston, Houston, and surrounding area--the mom and pop ones are always the... Read morePublished 4 days ago by Carlo B.
This is a lovely book, and goes far deeper into the history of many of the Tex-Mex dishes that many of us take for granted now. Read morePublished 1 month ago by D. Steinmetz
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 3 months ago by Jay P. Francis
Being a native San Antonian, these are the tastes I grew up with - love the history and recipes!Published 4 months ago by ohiohanson