The Ultimate Chili Book: A Connoisseur's Guide to Gourmet Recipes and the Perfect Four-Alarm Bowl [Hardcover]

Christopher B. O'Hara (Author), William A. Nash (Photographer)

Book Description

Publication Date: February 2002

Presented in beautiful full color. The best recipes for authentic gourmet chili.

Editorial Reviews

From the Back Cover

Why is chili called "chili"? Where did the dish originate? What are the relative merits of bean and no-bean chili? Find out in this definitive guide to "the ultimate bowl of red." More than a cookbook, The Ultimate Chili Book covers chili legend and fact, lists common and uncommon ingredients (plus indispensable implements), details the ins and outs of proper chili consumption, and takes us to legendary places in the American chili world. In addition, it offers more than 30 traditional and innovative recipes - from Texas-Style Chili and Cincinnati Chili, to Grilled Rib-Eye Chili and Grilled Corn and Chicken Chili. Illustrated throughout with full-color photographs, The Ultimate Chili Book provides a savory update on a culinary classic. (7 1/4 x 7 1/4, 112 pages, color photos, recipes)

Product Details

• Hardcover: 112 pages
• Publisher: The Lyons Press; 1st edition (February 2002)
• Language: English
• ISBN-10: 1585744212
• ISBN-13: 978-1585744213
• Product Dimensions: 7.4 x 7.3 x 0.6 inches
• Shipping Weight: 13.8 ounces
• Average Customer Review: 3.5 out of 5 stars  See all reviews (2 customer reviews)
• Amazon Best Sellers Rank: #1,252,923 in Books (See Top 100 in Books)

More About the Author

Christopher B. O'Hara is the author of 6 books, including The Bloody Mary, Ribs: A Connoisseur's Guide to Barbecuing and Grilling, The Ultimate Chili Book, Hot Toddies, Wing It! and Great American Beer. Chris and his books have been featured on the Food Network's "Cooking Today," NBC's "Today Show," CBS's "Early Show" and periodicals including The New York Post, Boston Herald, the Miami Herald, Glamour, Esquire, and Playboy magazine. He lives in Lloyd Harbor, New York with his wife and three children.

Customer Reviews

Most Helpful Customer Reviews

4 of 4 people found the following review helpful:

2.0 out of 5 stars "Ultimate" compared to what, exactly?, January 27, 2010

By 

Robert P. Beveridge "xterminal" (Lakewood, OH) - See all my reviews
(HALL OF FAME REVIEWER)    (VINE VOICE)    (REAL NAME)   

This review is from: The Ultimate Chili Book: A Connoisseur's Guide to Gourmet Recipes and the Perfect Four-Alarm Bowl (Hardcover)

Christopher B. O'Hara, The Ultimate Chili Book (The Lyons Press, 2001)

First off, I think it's overreaching a bit to call any book clocking in at just over one hundred pages the ultimate anything. It's made worse when you state in your introduction that the book isn't for hardcore chili-heads (in fact, I picked it up on the basis of the title assuming it was). Worse, less than half the book is actually dedicated to recipes, though I have to admit some of those recipes are pretty darned hardcore (the one in the History of Chili section that attempts to recreate the first bowl of chili, made with nothing but pemmican, chiles, and suet is something I must try, and very very soon). The first half-and-change devotes itself to discussions of ingredients, which is perfectly fine if you're going to call your book Chili 101 or something along those lines. As it stands, though, it's not a bad introductory volume, but if you've ever made a pot of chili before, you can pass this one by. **

5.0 out of 5 stars This book is HOT!, February 1, 2012

By 

Brian Bennett - See all my reviews

This review is from: The Ultimate Chili Book: A Connoisseur's Guide to Gourmet Recipes and the Perfect Four-Alarm Bowl (Hardcover)

Perfect combination of recipes and beautiful pictures (like beef and beans). I really enjoyed the history of chili and the international representation of recipes and spices. I look forward to more books from Chris!