The Tex-Mex Cookbook
A History in Recipes and Photos
$36.58
- Paperback
288 pages
- Release Date
14 June 2004
Summary
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…
Book Details
| ISBN-13: | 9780767914888 |
|---|---|
| ISBN-10: | 0767914880 |
| Author: | Robb Walsh |
| Publisher: | Random House USA Inc |
| Imprint: | Random House USA Inc |
| Format: | Paperback |
| Number of Pages: | 288 |
| Release Date: | 14 June 2004 |
| Weight: | 663g |
| Dimensions: | 19mm x 188mm x 232mm |
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Robb Walsh
Robb Walsh is the author of Legends of Texas Barbecue Cookbook, A Cowboy in the Kitchen, and Nuevo Tex-Mex. He is also the restaurant critic of the Houston Press, an occasional commentator for NPR’s Weekend Edition, and has served as the food columnist for Natural History. He has been nominated for six James Beard awards, including for Legends of Texas Barbecue, and has won twice.
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