Legends of Texas Barbecue Cookbook - Robb Walsh (Paperback)
Recipes and Recollections from the Pitmasters
Dispatched in 15 to 25 working days
- R 294
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.
- 19 Apr 2016
- Supply Source
- Chronicle Books Llc
- Number of Pages
- 235 x 184mm (235g)
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.
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.
- General Subject
- 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
- Library Subject 2
- Barbecuing - Texas
- Dewey Classification
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.