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A History of the One-Pot Classic, with Cook-off Worthy Recipes from Three-Bean to Four-Alarm and Con Carne to Vegetarian
A History of the One-Pot Classic, with Cook-off Worthy Recipes from Three-Bean to Four-Alarm and Con Carne to Vegetarian
By Robb Walsh
By Robb Walsh
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Category: American Regional Cuisine | Cooking Methods
Category: American Regional Cuisine | Cooking Methods
Hardcover $18.99
Sep 29, 2015 | ISBN 9781607747956
Ebook $11.99
Sep 29, 2015 | ISBN 9781607747963
Hardcover $18.99
Sep 29, 2015 | ISBN 9781607747956
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Sep 29, 2015 | ISBN 9781607747956
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About The Chili Cookbook
A cookbook devoted to the family friendly, tailgate party classic–featuring more than 60 tried-and-true recipes–from veteran cookbook author and Americana expert Robb Walsh.
Americans love chili. Whether served as a hearty family dinner, at a potluck with friends, or as the main dish at a football-watching party, chili is a crowd-pleaser. It’s slathered over tamales in San Antonio, hot dogs in Detroit, and hamburgers in Los Angeles. It’s ladled over spaghetti in Cincinnati, hash browns in St. Louis, and Fritos corn chips in Santa Fe.
In The Chili Cookbook, award-winning author Robb Walsh digs deep into the fascinating history of this quintessential American dish. Who knew the cooking technique traces its history to the ancient Aztecs, or that Hungarian goulash inspired the invention of chili powder?
Fans in every region of the country boast the “one true recipe,” and Robb Walsh recreates them all—60 mouth-watering chilis from easy slow-cooker suppers to stunning braised meat creations. Thereare beef, venison, pork, lamb, turkey, chicken, and shrimp chilis to choose from—there is even an entire chapter on vegetarian chili.The Chili Cookbook is sure to satisfy all your chili cravings.
About The Chili Cookbook
A cookbook devoted to the family friendly, tailgate party classic–featuring more than 60 tried-and-true recipes–from veteran cookbook author and Americana expert Robb Walsh.
Americans love chili. Whether served as a hearty family dinner, at a potluck with friends, or as the main dish at a football-watching party, chili is a crowd-pleaser. It’s slathered over tamales in San Antonio, hot dogs in Detroit, and hamburgers in Los Angeles. It’s ladled over spaghetti in Cincinnati, hash browns in St. Louis, and Fritos corn chips in Santa Fe.
In The Chili Cookbook, award-winning author Robb Walsh digs deep into the fascinating history of this quintessential American dish. Who knew the cooking technique traces its history to the ancient Aztecs, or that Hungarian goulash inspired the invention of chili powder?
Fans in every region of the country boast the “one true recipe,” and Robb Walsh recreates them all—60 mouth-watering chilis from easy slow-cooker suppers to stunning braised meat creations. Thereare beef, venison, pork, lamb, turkey, chicken, and shrimp chilis to choose from—there is even an entire chapter on vegetarian chili.The Chili Cookbook is sure to satisfy all your chili cravings.
Also by Robb Walsh
See all books by Robb Walsh
Also by Robb Walsh
See all books by Robb Walsh
About Robb Walsh
A three-time James Beard award winner,ROBB WALSHis the author of five previous Texas cookbooks. A former restaurant reviewer for theHouston PressandtheAustin Chronicle, Walsh currentlyco-owns a Tex-Mex restaurant in Houston with chef Bryan Caswell. Walsh is a cofounder and board member… More about Robb Walsh
About Robb Walsh
A three-time James Beard award winner,ROBB WALSHis the author of five previous Texas cookbooks. A former restaurant reviewer for theHouston PressandtheAustin Chronicle, Walsh currentlyco-owns a Tex-Mex restaurant in Houston with chef Bryan Caswell. Walsh is a cofounder and board member… More about Robb Walsh
Product Details
Category: American Regional Cuisine | Cooking Methods
Hardcover | $18.99
Published by Ten Speed Press
Sep 29, 2015 | 200 Pages | 7 x 8 | ISBN 9781607747956
Category: American Regional Cuisine | Cooking Methods
Ebook | $11.99
Published by Ten Speed Press
Sep 29, 2015 | 200 Pages | ISBN 9781607747963
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Praise
“Robb Walsh’s new book embraces, examines, and celebrates all variety of chili pepper stew. Lucky us.Walsh is one of the great chroniclers of Texas foodways, a thoughtful historian and a warm, charming writer to boot, and while many cookbooks are written to be read as much as cooked from, rarely does one so deftly strike a balance between both.”
-Eater
“While no individual chili is capable of satisfying everyone, I guarantee every chili fan will find a recipe inThe Chili Cookbookthat suits their needs. Robb Walsh, a food writer best known for his books onTex-Mexandbarbecue, is about as comprehensive as one can get in single subject cookbook.”
– Epicurious
“As far as I’m concerned, there are only two books on the history of chili: my father’s A Bowl of Red and Robb Walsh’s The Chili Cookbook.”
– Frank X. Tolbert 2
“Walsh is one of food writing’s best storytellers, so the book is satisfying even if you never whip out your Dutch oven and get cooking. You should, though: The fascinating tale is best enjoyed with a big bowl of chili con carne. (Walsh’s recipe from El Real in Houston is killer.)”
-Serious Eats
Table Of Contents
Introduction
Chile Identification Guide
PART 1 Chili’s Family Tree
CH 1 Lobster Chili in Old Mexico
CH 2 Christmas in New Mexico
CH 3 Goulash, Kima, and Tagine
Melting Pot Chili
PART 2 Tex-Mex Traditions
CH 4 Longhorns, Chili Queens, and the Cradle of Texas Chili
CH 5 Comida Tex-Mex Chili Cook-Offs
PART 3 Chili Road Trip
CH 6 Route 66 and Other Kicks
Chili with Beans
CH 7 Coneys and Three-Ways:Greek-American Chili Traditions
CH 8 Half-Smokes and All That Jazz: African-American Chili Traditions
PART 4 Modern and Vegetarian Chilis
CH 9 Modern Chili
CH 10 Vegetarian Chili
Epilogue: How to Throw a Chili Party
Acknowledgments
Index
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The Chili Cookbook
Category: American Regional Cuisine | Cooking Methods
Category: American Regional Cuisine | Cooking Methods
The Chili Cookbook
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Hardcover
Sep 29, 2015 | ISBN 9781607747956
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