Legends of Texas Barbecue Cookbook - Robb Walsh (Paperback)

Recipes and Recollections from the Pitmasters

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Description

Legends of Texas Barbecue has netted 76,000 copies in 15 printings since it was published in 2002. Completely revised by taking out older, less relevant recipes and adding 30% new content.

Product Details

Barcode
9781452139982
Department
Books
Released
19 Apr 2016
Supply Source
UK

Book

Authors
Robb Walsh
Jeffrey W. Savell (Foreward By)
Binding
Paperback
Publisher
Chronicle Books Llc
Volume
2
Language
English
Number of Pages
304
Dimensions
235 x 184mm (235g)

Annotation

A practical cookbook and guided tour of Texas barbecue lore combines eighty-five closely guarded recipes with master tips and more than 100 years of history, from turn-of-the-century squirrel roasts to a month-by-month list of statewide cook-offs. Original.

Summary

Texas barbecue is hotter than ever! Alongside the veteran Texas pitmasters that made tender smoked brisket, juicy sausage links and succulent beef ribs famous; a new generation of young pitmasters have created a modern style of Texas barbecue that is being imitated across the nation. You'll find the classic methods and the latest techniques all together in this new updated edition—along with cutting edge smokers, pits, tools and accessories, and some innovative new recipes—like Trimmed Brisket, Cook-off Ribs, and luscious double-decker BBQ Sandwiches.

Non-Fiction

General Subject
Cooking
BISAC Subject 1
Cooking / Methods / Barbecue & Grilling
BISAC Subject 2
Cooking / Regional & Ethnic / American / Southern States
BISAC Subject 3
Cooking / Regional & Ethnic / American / Southwestern States
BIC Classification 1
Cooking with meat & game
BIC Classification 2
National & regional cuisine
Library Subject 1
Cookbooks
Library Subject 2
Barbecuing - Texas
Dewey Classification
641

Author Bio

Robb Walsh is a food editor, food critic, radio commentator, cookbook author, and three-time winner of the James Beard Award. He resides in Galveston, Texas.