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The Tex-Mex Cookbook: A History in Recipes and Photos (Paperback)

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ITEM# 3001558
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    ITEM#: 3001558

    Robb Walsh is the author of Legends of Texas Barbecue Cookbook, A Cowboy in the Kitchen, andNuevo Tex-Mex. He is also the restaurant critic of the Houston Press, an occasional commentator for NPR’sWeekend Edition, and has served as the food columnist for Natural History. He has been nominated for six James Beard awards, including for last year’sLegends of Texas Barbecue, and has won twice.

    Join Texas food writer Robb Walsh on a grand tour complete with larger-than-life characters, colorful yarns, rare archival photographs, and a savory assortment of crispy, crunchy Tex-Mex foods.

    From the Mexican pioneers of the sixteenth century, who first brought horses and cattle to Texas, to the Spanish mission era when cumin and garlic were introduced, to the 1890s when the Chile Queens of San Antonio sold their peppery stews to gringos like O. Henry and Ambrose Bierce, and through the chili gravy, combination plates, crispy tacos, and frozen margaritas of the twentieth century, all the way to the nuevo fried oyster nachos and vegetarian chorizo of today, here is the history of Tex-Mex in more than 100 recipes and 150 photos.

    Rolled, folded, and stacked enchiladas, old-fashioned puffy tacos, sizzling fajitas, truck-stop chili, frozen margaritas, Frito™ Pie, and much, much more, are all here in easy-to-follow recipes for home cooks.

    The Tex-Mex Cookbook will delight chile heads, food history buffs, Mexican food fans, and anybody who has ever woken up in the middle of the night craving cheese enchiladas.

    Specs

    ISBN 9780767914888
    Genre COOKING / Regional & Ethnic / American / Southwestern States
    Format Paperback
    Pages 267
    Publisher Date 2004-06-01 00:00:00.0
    Publisher Ten Speed Pr
    Copyright Year 2004
    Height 9.25 in
    Wdth 7.5 in
    Thickness 0.75 in
    Unit weight 1.25 lb
    Language English
    Subtitle A History in Recipes and Photos
    Audience General/trade
    Authors Walsh, Robb

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    • Most Recent

    • Fantastic!

      What a fantastic book. Recognizing that Tex-Mex is it's own original regional cuisine was too long in coming, and Robb Walsh does such a fantastic job in explaining not only why it is "legit" but in explaining also how it came to be with the particular mix of flavors.And that's not even to the recipes yet! Don't hesitate, it's a definitive work.

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