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Chili Cookbook : A History of the One-Pot Classic, with Cook-Off Worthy Recipes - Picture 1 of 2
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Chili Cookbook : A History of the One-Pot Classic, with Cook-Off Worthy Recipes

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Brand New
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Located in: La Vergne, Tennessee, United States
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eBay item number:276659100951

Item specifics

Condition
Brand New: A new, unread, unused book in perfect condition with no missing or damaged pages. See all condition definitionsopens in a new window or tab
ISBN
9781607747956

About this product

Product Identifiers

Publisher
Potter/Ten SPEED/Harmony/Rodale
ISBN-10
1607747952
ISBN-13
9781607747956
eBay Product ID (ePID)
208627475

Product Key Features

Book Title
Chili Cookbook : A History of the One-Pot Classic, with Cook-Off Worthy Recipes from Three-Bean to Four-Alarm and con Carne to Vegetarian
Number of Pages
200 Pages
Language
English
Publication Year
2015
Topic
Courses & Dishes / Soups & Stews, Specific Ingredients / Vegetables, Regional & Ethnic / American / Southwestern States, Specific Ingredients / Meat
Illustrator
Yes
Genre
Cooking
Author
Robb Walsh
Format
Hardcover

Dimensions

Item Height
0.8 in
Item Weight
22.4 Oz
Item Length
8.2 in
Item Width
7.2 in

Additional Product Features

Intended Audience
Trade
LCCN
2015-007689
TitleLeading
The
Dewey Edition
23
Reviews
"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 in The Chili Cookbook that suits their needs. Robb Walsh, a food writer best known for his books on Tex-Mex and barbecue, is about as comprehensive as one can get in single subject cookbook." - Paula Forbes, 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, "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 in The Chili Cookbook that suits their needs. Robb Walsh, a food writer best known for his books on Tex-Mex and barbecue, 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
Dewey Decimal
641.6/565
Table Of Content
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
Synopsis
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., 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. There are 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.
LC Classification Number
TX803.P46W35 2015

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