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Condition: Used: Good
Comment: Ex-library copy. Has typical library stamps and markings. No writing or marking in text of book. Has clear protective cover over spine.
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The Tex-Mex Grill and Backyard Barbacoa Cookbook Paperback – May 11, 2010

4.7 out of 5 stars 18 customer reviews

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Frequently Bought Together

  • The Tex-Mex Grill and Backyard Barbacoa Cookbook
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Editorial Reviews

From Publishers Weekly

Starred Review. Chili-heads and grill jockeys are likely already familiar with Texas food writer and James Beard Award-winner Walsh, author of volumes (like Legends of Texas Barbecue) that have become textbooks of outdoor cooking. His latest, a kind of sequel to 2004's Tex-Mex Cookbook, is no exception. As in previous volumes, Walsh begins each chapter with a compulsively readable narrative overview of a particular style, region or dish (margaritas, tailgating, taco trucks, fajitas, etc.), followed by a number of recipes illustrating the possibilities of each. Walsh keeps the formula fresh by rolling up his sleeves and digging deep for the secrets of fajita steak (including trips to the butcher and the meat fabricator), the origins of the taco truck phenomenon, and the delicacy that is Texas-style barbacoa-at its purest, barbecued cattle head-with infectious curiosity and enthusiasm. Walsh's prose is balanced with smoky, classic Tex-Mex recipes begging for a turn: the classic bacon-wrapped Sonoran hot dog; the Tortaburger, a hybrid of the traditional Mexican sandwich that serves a beef patty on Telera bread with fried eggs and refried beans on top; and the must-try Beef Short Ribs in Ancho-Molasses Sauce. Those looking for variety will find it in Ancho-Root Beer Hot Wings and Grapefruit Chicken Fajitas, Chile Grilled Pineapple, and condiments like Grilled Tomato Hot Sauce and Texas Red Grapefruit Salsa.

About the Author

Robb Walsh is the food critic for the Houston Press, winner of two James Beard Awards, and the author of five previous cookbooks, including The Texas Cowboy Cookbook and The Tex-Mex Cookbook.
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Product Details

  • Paperback: 256 pages
  • Publisher: Ten Speed Press; 1 edition (May 11, 2010)
  • Language: English
  • ISBN-10: 0767930738
  • ISBN-13: 978-0767930734
  • Product Dimensions: 7.3 x 0.6 x 9.1 inches
  • Shipping Weight: 1 pounds (View shipping rates and policies)
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (18 customer reviews)
  • Amazon Best Sellers Rank: #437,904 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

By Kevin M. Obrien on June 5, 2010
Format: Paperback Verified Purchase
I'm a Robb Walsh fan from the Houston Press restaurant reviews - and this is my 3rd Robb Walsh book purchase through Amazon. I enjoy his writing style and his tastes apparently. I also like to grill and all these recipes are within my skillset. You know what I mean - you buy Julia Childs and you go "there ain't no #$%^ing way I can cook that". These recipes bring a fresh approach to your backyard grilling. Whether you are cooking a steak for you and the Mrs. or a tailgate for the masses at Reliant Stadium - this is going to help. If you never cook a thing - you will still enjoy the stories and the writing.
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Like all of Walsh's titles, The Tex-Mex Grill can be read as a history and cultural lesson just as easily as it can be read for its recipes. It's filled with both vintage and current photographs, and plenty of instructions, tips and sources for perfect preparation. Most important, The Tex-Mex Grill is Walsh's typical good blend of the common and the not-so-common (but not too haughty), and the drinks to go with it all. This cookbook also seems to be geared more toward the "healthier" side of Tex-Mex...more fish and veggies for the grill. Really looking forward to trying it all.
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It was eight years ago, back in the spring of 2002, when Robb Walsh's book "Legends of Texas Barbecue Cookbook". I reviewed it favorably in this column and I've enjoyed going back to that back time after time since then. Walsh told the story of Texas barbecue so well in that book, through his words and the pictures that were gleaned from countless archives. That book was so great, I swore that you could lick the pages and taste brisket.

Walsh has been pretty busy in the interim; in addition to authoring cookbooks on Texas cuisine, he is also the food critic for the Houston Press and he's racked up a couple of James Beard Awards. And now he's released another great book, one that I already love almost as much as that other one.

"The Tex-Mex Grill and Backyard Barbacoa Cookbook" ($18.99, Broadway Books, 244 pp.) is on par with "Legends of Texas Barbecue Cookbook" (and maybe even better). Just like its predecessor, this one tells its story in Walsh's folksy style. As you turn the pages you'll feel as if you're riding shotgun on Walsh's forays in south Texas and Mexico, seeking great food in out-of-the-way places. And as before, the pictures tell the story so well. This time Walsh was the lensman for about half the photos used and it's evident his photography skills are just about as well honed as his writng talents. I don't know what you'll enjoy more: reading the stories, flipping through the images or trying out the wide variety of recipes included in this book.
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I have to admit that I am a big fan of Robb Walsh. I own all of his cookbooks and have read most of his reviews and articles for the Houston Press. This is a very entertaining book, great recipes and plenty of arcane history. Just get it.
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I first saw this book at the library where I checked it out...in more ways than one! I was facinated by the loads of historical facts, stories, and pictures. After almost wearing out the pages, I knew that I had to have this for my own personal shelf. I also ordered extra copies for family members that love to cook and enjoy the history of foods. GREAT PURCHASE....
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We own several of Robb Walsh's cookbooks ... all are great, not only because of the wonderful recipes, but also because of the stories and commentaries in each book. We would highly recommend this Cookbook as well as the others!
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Very entertaining and delicious. The historical information is enlightening. Walsh is a great research writer and tells the human side - coupled with the "family recipes," I am taken back to younger days in Corpus. Great job!
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Great writing, great recipes, great stories. You will die laughing when you read about Walsh taking Meat 101 at Texas A&M.
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