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Home > Lifestyle, Hobbies and Home > Cookery, Food & Wine > National and regional cuisine > Legends of Texas Barbecue Cookbook: Recipes and Recollections from the Pitmasters
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Legends of Texas Barbecue Cookbook: Recipes and Recollections from the Pitmasters

Legends of Texas Barbecue Cookbook: Recipes and Recollections from the Pitmasters


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About the Book

Legends of Texas Barbecue has netted 76,000 copies in 15 printings since it was published in 2002. Since then, the barbecue market has continued to evolve and change so the author has completely revised the book by taking out older, less relevant recipes and adding 30% new content. Many new photos also include the up-to-date pitmasters, the BBQ Summer Camp and Camp Brisket at the University of Texas, as well as images from new restaurants. Legendary new barbecue specialists like Aaron Franklin and Daniel Vaughn provide backcover blurbs.

About the Author :
After years of restaurant reviewing and writing for Houston newspapers, Robb Walsh was dragged out of retirement to be the food editor of Houstonia Magazine, which was founded in 2012. LoTBBQ was selected as the textbook for a barbecue class at the Texas A&M Meat Science Center. Robb has also participated in that class as a guest lecturer. In 2010, he was part of a group that founded a nonprofit called Foodways Texas to preserve and promote Texas food Culture, which is affiliated with UT Austin. He has been a commentator on NPR’s Weeeknd Edition. He has been editor in chief of Chile Pepper and a food columnist for Natural History magazine. He’s written for Groumet, Saveur, and Fine Cooking. He is the author of 12 books on food including LoTBBQ (nominated for a James Beard Award), and The Tex Mex Cookbook from Broadway (nominated for an IACP award.) He is the founder and head judge of the Austin Chronicle Hot Sauce Festival now in its 23rd year.

Review :
"In 2002, Robb Walsh's Legends of Texas Barbecue Cookbook hit the sweet spot for lovers of smoked meat. The book was part travelogue, part instruction manual, with a side of history thrown in. Texans hit the road, book in hand, searching out the pitmasters profiled in its pages. Then they went home and attempted to master the smoke ring. Now Walsh is back with a new edition (Legends of Texas Barbecue Cookbook, updated edition, by Robb Walsh, Chronicle Books, $22.95), promising updates and 32 new recipes. If your old copy is worn, tattered and splashed, it's time to trade up. If you are late to the barbecue and don't know the likes of Bryan Bracewell, Vencil Mares and Lorenzo Vences, consider it an investment in your education." -Cathy Barber, Dallas Morning News "My original copy of Legends of Texas Barbecue has been with me since the beginning. It's badly worn with dog-eared pages and plenty of grease and BBQ sauce stains. A lot has changed since those days, and Robb Walsh has been there to help shape and document the evolution of Texas barbecue. This new edition is a must-have." -Aaron Franklin "The original edition was valuable and groundbreaking. This updated version is even better." -Jim Shahin, Washington Post


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Product Details
  • ISBN-13: 9781452139982
  • Publisher: Chronicle Books
  • Publisher Imprint: Chronicle Books
  • Height: 234 mm
  • No of Pages: 304
  • Returnable: N
  • Returnable: N
  • Sub Title: Recipes and Recollections from the Pitmasters
  • Width: 186 mm
  • ISBN-10: 1452139989
  • Publisher Date: 19 Apr 2016
  • Binding: Paperback
  • Language: English
  • Returnable: N
  • Returnable: N
  • Spine Width: 25 mm
  • Weight: 830 gr


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