A Bowl of Red (Paperback)

by Frank X. Tolbert (Author), Hallie Stillwell (Author)

Product Details

• Paperback: 180 pages
• Publisher: Texas A&M University Press (October 2001)
• Language: English
• ISBN-10: 1585442097
• ISBN-13: 978-1585442096
• Product Dimensions: 8.3 x 5.5 x 0.5 inches
• Shipping Weight: 4.8 ounces (View shipping rates and policies)
• Average Customer Review: 4.6 out of 5 stars See all reviews (5 customer reviews)
• Amazon.com Sales Rank: #261,834 in Books (See Bestsellers in Books)

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Customer Reviews

Most Helpful Customer Reviews

16 of 16 people found the following review helpful:

5.0 out of 5 stars A Classic Must-Have, October 1, 1999

By	James Lor "James Lor" (Montreal, CANADA) - See all my reviews (REAL NAME)

This review is from: A Bowl of Red (Paperback)

This classic is a must-have for the true chili lover and chili historian. It's the book that revived interest in chili.

12 of 12 people found the following review helpful:

3.0 out of 5 stars A classic book about chili that runs a bit Texas-heavy, February 27, 2006

By	Jason Mierek "uniqueness is ubiquitous" (Urbana, IL) - See all my reviews (REAL NAME)

A Bowl of Red serves as a history of chili, with a few other chapters added as filler (sort of like pinto beans are to a chili purist). According to Tolbert, chili is an American (not Mexican) dish which has its origins in the "chili queen" culture of late-19th century San Antonio. Texas chili is basically ground beef and chile peppers, with optional frijoles on the side; chilli chefs from other parts of the country, such as those who make the "Greek chili" served in Cincinnati and Springfield, will disagree. Tolbert also provides a few chili recipes, but not enough to make this a cookbook. Interesting book, but definitely a one-time read.

10 of 10 people found the following review helpful:

5.0 out of 5 stars The Chili in this Bowl of Red Book will Put Your Lips on Fire, October 11, 2006

By	Katie Osborne (Portland, Oregon and the sunny Caribbean) - See all my reviews (TOP 1000 REVIEWER)    (REAL NAME)

A Bowl of Red is one of ten chili books I refer to when I want to make chili differently than the two recipes I usually use. We have chili a lot in our house and both my Dad and my Mama have their favorite ways of cooking it. I grew up with their recipes and I have documented them in one of my "Amazon So You'd Like to Guides" and I hope you take a look at it. Both recipes are delicious, but when you've had them as often as I've had 'em, you sort of yearn for something a bit different. So, once a week, usually on Saturdays, I break out these ten books and search for a chili recipe I either haven't tried, or one I haven't made in a long time. Of course, like all cooks, I fudge a bit with the ingredients, but not all that much. I like to stick pretty close to the recipes, at least the first few times I make it, so I can get an idea of what the writer/recipe maker had intended.

And let me tell you, you'd be surprised at the subtleties there are in a chili recipe. As they say, no two chile recipes were created equal, but the recipes in this book have never let me down. I've got a lot of chili books, have tried a lot of recipes over the years, but the recipes here, like the recipes in my other nine fave books, have been consistently good. You can't go wrong with A Bowl of Red.