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1 Home & Garden Cooking and Food- Barbecue Grill Cookouts

Other titles in the Legends of Texas series:

Legends of Texas Barbecue Cookbook: Recipes and Recollections from the Pit Bosses

by

Legends of Texas Barbecue Cookbook: Recipes and Recollections from the Pit Bosses Cover

 

Synopses & Reviews

Publisher Comments:

Welcome to Texas barbecue. They love to make it. They love to eat it. And they love to argue about it — igniting as many feuds as fires from Houston to El Paso. Legends of Texas Barbecue Cookbook delivers both a practical cookbook and a guided tour of Texas barbecue lore, giving readers straightforward advice right from the pit masters themselves. Their time-honored tips, along with 85 closely guarded recipes, reveal a lip-smacking feast of smoked meats, savory side dishes, and an awesome array of mops, sauces, and rubs. Their opinions are outspoken, their stories outlandish and hilarious. Fascinating archival photography looks back over more than 100 years of barbecue history, from the first turn of the century squirrel roasts to candid shots of Lyndon Johnson chowing down on a plate of ribs. A list of the best barbecue joints and a month-by-month rundown of the most influential statewide cook-offs round out this glorious celebration of barbecue found deep in the heart of Texas.

Review:

"Not every cookbook would include a recipe that begins, Dig a pit 3-feet-deep, 4-feet-wide, and 40-feet-long. But this is Texas and, given 300 pounds of brisket, there is no more invigorating an experience than this kind of open pit barbecuing as championed by Walsh in his collection of barbecue memoirs, trivia and history." Publishers Weekly

Synopsis:

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.

Synopsis:

Walsh delivers both a practical cookbook and a guided tour of Texas barbecue lore, giving readers straightforward advice right from the pit masters themselves. Their time-honored tips, along with 85 closely guarded recipes, reveal a lip-smacking feast of smoked meats, savory side dishes, and an awesome array of mops, sauces, and rubs. Photos.

About the Author

Robb Walsh , co-author of Nuevo Tex-Mex, is a culinary adventurer hailed as the "Indiana Jones of food writers." A multiple James Beard Award winner, he is currently the restaurant critic of the Houston Press and a commentator for National Public Radio.

Product Details

ISBN:
9780811829618
Subtitle:
Recipes and Recollections from the Pit Bosses
Author:
Walsh, Robb
Author:
Chronicle Books
Publisher:
Chronicle Books
Location:
San Francisco
Subject:
Barbecue cookery
Subject:
Texas
Subject:
Methods - Barbecue & Grilling
Subject:
Regional & Ethnic - American - Southwestern States
Subject:
Barbecue cookery -- Texas.
Subject:
Cooking and Food-Barbecue Grill Cookouts
Subject:
Barbecue
Copyright:
Series Volume:
106-857
Publication Date:
20020401
Binding:
Paperback
Grade Level:
from 8 up to 17
Language:
English
Illustrations:
Yes
Pages:
256
Dimensions:
9.20x7.02x.72 in. 1.08 lbs.
Age Level:
from 13 up to 99

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Related Subjects

Business » Communication
Business » General
Cooking and Food » Outdoor » Barbecue Grill Cookouts
Cooking and Food » Outdoor » General
Cooking and Food » Regional and Ethnic » United States » Southwestern

Legends of Texas Barbecue Cookbook: Recipes and Recollections from the Pit Bosses Used Trade Paper
0 stars - 0 reviews
$9.95 In Stock
Product details 256 pages Chronicle Books - English 9780811829618 Reviews:
"Review" by , "Not every cookbook would include a recipe that begins, Dig a pit 3-feet-deep, 4-feet-wide, and 40-feet-long. But this is Texas and, given 300 pounds of brisket, there is no more invigorating an experience than this kind of open pit barbecuing as championed by Walsh in his collection of barbecue memoirs, trivia and history."
"Synopsis" by , 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.
"Synopsis" by , Walsh delivers both a practical cookbook and a guided tour of Texas barbecue lore, giving readers straightforward advice right from the pit masters themselves. Their time-honored tips, along with 85 closely guarded recipes, reveal a lip-smacking feast of smoked meats, savory side dishes, and an awesome array of mops, sauces, and rubs. Photos.
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