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

By Robb Walsh (Author) & Chronicle Books (Author)
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Item description for Legends of Texas Barbecue Cookbook: Recipes and Recollections from the Pit Bosses by Robb Walsh & Chronicle Books...

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.

Publishers Description
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.

Awards and Recognitions
Legends of Texas Barbecue Cookbook: Recipes and Recollections from the Pit Bosses by Robb Walsh & Chronicle Books has received the following awards and recognitions -
  • James Beard KitchenAid Book Awards - 2003 Nominee - Americana category

Citations And Professional Reviews
Legends of Texas Barbecue Cookbook: Recipes and Recollections from the Pit Bosses by Robb Walsh & Chronicle Books has been reviewed by professional book reviewers and journalists at the following establishments -
  • Publishers Weekly - 05/06/2002 page 51
  • New York Times - 06/02/2002 page 20

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Item Specifications...

Studio: Chronicle Books
Pages   256
Est. Packaging Dimensions:   Length: 9.2" Width: 7.02" Height: 0.72"
Weight:   1 lbs.
Binding  Softcover
Release Date   Apr 1, 2002
Publisher   Chronicle Books
Age  13-22
ISBN  0811829618  
ISBN13  9780811829618  
UPC  765145029612  

Availability  0 units.

More About Robb Walsh & Chronicle Books

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A three-time James Beard award winner, ROBB WALSH is the author of ten previous books, including"Texas Eats"and"The Tex-Mex Cookbook." As the former editor-in-chief of Chile Pepper magazine and the founder of the annual Austin Hot Sauce Festival, Walsh is recognized as one of the foremost hot sauce authorities in the country. Visit"

Robb Walsh currently resides in the state of Texas. Robb Walsh was born in 1952.

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Product Categories

1Books > Subjects > Cooking, Food & Wine > General
2Books > Subjects > Cooking, Food & Wine > Outdoor Cooking > Barbecuing & Grilling
3Books > Subjects > Cooking, Food & Wine > Outdoor Cooking > General
4Books > Subjects > Cooking, Food & Wine > Outdoor Cooking
5Books > Subjects > Cooking, Food & Wine > Regional & International > U.S. Regional > Southwest
6Books > Subjects > Cooking, Food & Wine > With Appliances

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Reviews - What do customers think about Legends of Texas Barbecue Cookbook: Recipes and Recollections from the Pit Bosses?

Too much nostalgia, not enough "low & slow" how to ...  Aug 20, 2007
I expected a lot from this book, but it fell well short of my expectations.

The author does a fairly decent job covering BBQ from a historical standpoint, and he gives a decent overview of the main regional styles (other than just Texas), and it's liberally seasoned with nostalgic historical photos ... but nostalgia alone doesn't fill one's belly. I was expecting considerably more practical information on things like nitty gritty how-to details on meat butchery and working with the sort of smoking rigs available to most home cooks - things like bullet-shaped water smokers (ex: weber smokey mountain), drum-shaped offset dry-smokers, electric smokers, hardcore information in the type of cuts and the cooking times for each of the various types of rigs, etc.

Swing and a miss.

In any case, I give it 3 stars because the book contains some historical information I didn't already know, and it succeeded in convincing me that the author truly enjoys the subject matter - and it made me hungry too. A book on food that makes you hungry is doing something right. Props to the author for that.
Fantastic combination of BBQ history, culture and recipes  Jul 5, 2007
I can't speak highly enough about the book content & the writing. Robb did a great job of allowing the culture of Texas barbecue to come through. And, for anyone passionate about learning new techniques & recipes for brisket, ribs or any barbecue, buy this book!
Loved it  Jun 9, 2007
I'm a Texan living in CA and it made me homesick. Beautifully designed and well written. Many BBQ books are full of impossible recipes but this book seems mangeable. I love the history he explains, which I didn't know, and I'm a BBQ nut! Thoroughly recommended.
Pure BBQ spirit  May 14, 2007
Years ago I visited Texas and learned learned how delicious BBQ is.

Unfortunately there are no BBQ restaurants in Germany, so I have to cook the food for myself. With this book its no problem to cook authentic BBQ, the book tells you everything you have to know...

Fun history  Apr 10, 2007
I enjoyed the history as much as the recipes, although the recipes are good. Lots of cool pictures and a real flavor of downhome BBQ.

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