Walsh Robb (593 results)

Paperback. Condition: Fair. Both a practical guide to cooking home barbecue and a guided tour of Texas barbecue history, The Legends of Texas Barbecue gives readers advice straight from the pitmasters themselves on preparing 85 mouthwatering recipes for smoked and roasted meats, side dishes, sauces, mops, and rubs. In a state where the perfect rub or sauce is a closely guarded secret, author Robb Walsh has managed to persuade many amateur and professional barbecuers to offer tips to prepare the perfect smoked meat and the hottest barbecue sauce, and even some of their favourite recipes. Their outlandish stories and outspoken opinions are sometimes funny and always interesting. Archival black and white photography will look back at more than 100 years of barbecue, from the first mutton and squirrel roasts in the late 1800s, to today's modern cookoffs, where technology has changed the way the food is prepared, but can never alter the state's obsessive devotion to roasting meat in a pit. The text covers important topics like the eternal battle over whether to use sauce or not, the German and African American influences on the recipes, and the details of slow roasting. Also included are lists of the best barbecue joints and a month-by-month rundown of the most influential competitions in the Lone Star state. These folks are dead serious about their barbecue and this cookbook captures the magic of the era, the history of the region, and the sublime flavours of authenic, tasty barbecue deep in the heart of Texas. * Find out everything you ever wanted to know about roasting meat in a pit - from the history and rivalries between pitmasters to the outlandish stories and unforgettable recipes that have made Texas famous. * The author is a true expert/aficionado of Texas barbecue, is a frequent judge at competitions, and knows everyone there is to know in the barbecue biz. He has been called by NPR as the "Indiana Jones of Food Writing" and is a multiple James Beard award winner. This book preserves a fascinating piece of Texas history. Many of the old barbecue methods are no longer being used and some of legendary barbecue joints are starting to close their doors. …

Paperback. Condition: Good. Both a practical guide to cooking home barbecue and a guided tour of Texas barbecue history, The Legends of Texas Barbecue gives readers advice straight from the pitmasters themselves on preparing 85 mouthwatering recipes for smoked and roasted meats, side dishes, sauces, mops, and rubs. In a state where the perfect rub or sauce is a closely guarded secret, author Robb Walsh has managed to persuade many amateur and professional barbecuers to offer tips to prepare the perfect smoked meat and the hottest barbecue sauce, and even some of their favourite recipes. Their outlandish stories and outspoken opinions are sometimes funny and always interesting. Archival black and white photography will look back at more than 100 years of barbecue, from the first mutton and squirrel roasts in the late 1800s, to today's modern cookoffs, where technology has changed the way the food is prepared, but can never alter the state's obsessive devotion to roasting meat in a pit. The text covers important topics like the eternal battle over whether to use sauce or not, the German and African American influences on the recipes, and the details of slow roasting. Also included are lists of the best barbecue joints and a month-by-month rundown of the most influential competitions in the Lone Star state. These folks are dead serious about their barbecue and this cookbook captures the magic of the era, the history of the region, and the sublime flavours of authenic, tasty barbecue deep in the heart of Texas. * Find out everything you ever wanted to know about roasting meat in a pit - from the history and rivalries between pitmasters to the outlandish stories and unforgettable recipes that have made Texas famous. * The author is a true expert/aficionado of Texas barbecue, is a frequent judge at competitions, and knows everyone there is to know in the barbecue biz. He has been called by NPR as the "Indiana Jones of Food Writing" and is a multiple James Beard award winner. This book preserves a fascinating piece of Texas history. Many of the old barbecue methods are no longer being used and some of legendary barbecue joints are starting to close their doors. …

Condition: acceptable. This copy has clearly been enjoyedâ"expect noticeable shelf wear and some minor creases to the cover. Binding is strong, and all pages are legible. May contain previous library markings or stamps.

Condition: very_good. Cover may have light wear, pages in very good condition and binding is sturdy; may have other light shelf wear or creases. May have notes or highlighting.

Condition: very_good. Book is in very good condition and may include minimal underlining highlighting. The book can also include "From the library of" labels. May not contain miscellaneous items toys, dvds, etc. . We offer 100% money back guarantee and 24 7 customer service.

Condition: very_good. Book is in very good condition and may include minimal underlining highlighting. The book can also include "From the library of" labels. May not contain miscellaneous items toys, dvds, etc. . We offer 100% money back guarantee and 24 7 customer service.

Condition: good. Book is in good condition and may include underlining highlighting and minimal wear. The book can also include "From the library of" labels. May not contain miscellaneous items toys, dvds, etc. . We offer 100% money back guarantee and 24 7 customer service.

Condition: very_good. Book is in very good condition and may include minimal underlining highlighting. The book can also include "From the library of" labels. May not contain miscellaneous items toys, dvds, etc. . We offer 100% money back guarantee and 24 7 customer service.

Condition: good. Book is in good condition and may include underlining highlighting and minimal wear. The book can also include "From the library of" labels. May not contain miscellaneous items toys, dvds, etc. . We offer 100% money back guarantee and 24 7 customer service.

paperback. Condition: Good. Fast shipping and order satisfaction guaranteed. A portion of your purchase benefits Non-Profit Organizations, First Aid and Fire Stations.

Paperback. Condition: Good. Texas cowboys are the stuff of legend -- immortalized in ruggedly picturesque images from Madison Avenue to Hollywood. Cowboy cooking has the same romanticized mythology, with the same oversimplified reputation (think campfire coffee, cowboy steaks, and ranch dressing). In reality, the food of the Texas cattle raisers came from a wide variety of ethnicities and spans four centuries. Robb Walsh digs deep into the culinary culture of the Texas cowpunchers, beginning with the Mexican vaqueros and their chile-based cuisine. Walsh gives overdue credit to the largely unsung black cowboys (one in four cowboys was black, and many of those were cooks). Cowgirls also played a role, and there is even a chapter on Urban Cowboys and an interview with the owner of Gilley's, setting for the John Travolta--Debra Winger film. Here are a mouthwatering variety of recipes that include campfire and chuckwagon favorites as well as the sophisticated creations of the New Cowboy Cuisine: * Meats and poultry: sirloin guisada, cinnamon chicken, coffee-rubbed tenderloin * Stews and one-pot meals: chili, gumbo, fideo con carne * Sides: scalloped potatoes, onion rings, pole beans, field peas * Desserts and breads: peach cobbler, sourdough biscuits, old-fashioned preserves Through over a hundred evocative photos and a hundred recipes, historical sources, and the words of the cowboys (and cowgirls) themselves, the food lore of the Lone Star cowboy is brought vividly to life. …

Condition: like_new. Fast Free Shipping â" Excellent condition book with clean cover and pages. Barely handled, with minimal wear. An outstanding copy, close to enjoy.

Paperback. Condition: Very Good. Illustrated. It's a well-cared-for item that has seen limited use. The item may show minor signs of wear. All the text is legible, with all pages included. It may have slight markings and/or highlighting.

Paperback. Condition: Very Good.

Paperback. Condition: Very Good.

Paperback. Condition: Fair.

Condition: good. Fast Free Shipping â" Good condition. It may show normal signs of use, such as light writing, highlighting, or library markings, but all pages are intact and the book is fully readable. A solid, complete copy that's ready to enjoy.

Paperback. Condition: Very Good. 763rd. It's a well-cared-for item that has seen limited use. The item may show minor signs of wear. All the text is legible, with all pages included. It may have slight markings and/or highlighting.

Condition: acceptable. This copy has clearly been enjoyedâ"expect noticeable shelf wear and some minor creases to the cover. Binding is strong, and all pages are legible. May contain previous library markings or stamps.

Paperback. Condition: Very Good. It's a well-cared-for item that has seen limited use. The item may show minor signs of wear. All the text is legible, with all pages included. It may have slight markings and/or highlighting.

paperback. Condition: Good. The cover shows normal wear. Fast shipping and order satisfaction guaranteed. A portion of your purchase benefits Non-Profit Organizations, First Aid and Fire Stations.

paperback. Condition: Good.

paperback. Condition: Good. Crease on cover*.

Hardback. Condition: Good. A surprise-filled shellfish survey dishes up ample oyster facts, figures and literary lore (Publishers Weekly). When award-winning Texas food writer Robb Walsh discovers that the local Galveston Bay oysters are being passed off as Blue Points and Chincoteagues in other parts of the country, he decides to look into the matter. Thus begins a five-year journey into the culture of one of the world's oldest delicacies. Walsh's through-the-looking-glass adventure takes him from oyster reefs to oyster bars and from corporate boardrooms to hotel bedrooms in a quest for the truth about the world's most profitable aphrodisiac.On the Atlantic, the Pacific, and the Gulf coasts of the US, as well as the Canadian Maritimes, Ireland, England, and France, the author ingests thousands of oysters--raw, roasted, barbecued, and baked--all for the sake of making a fair comparison. He also considers the merits of a wide variety of accompanying libations, including tart white wines in Paris, Guinness in Galway, martinis in London, microbrews in the Pacific Northwest, and tequila in Texas.Sex, Death and Oysters is a record of a gastronomic adventure with illustrations and recipes--a fascinating collection of the most exciting, instructive, poignant, and just plain weird experiences on a trip into the world of the most beloved and feared of all seafoods.…

Condition: Good. A sound copy with only light wear. Overall a solid copy at a great price.

Hardcover. Condition: Fair.

Condition: very_good. Fast Free Shipping â" Very Good condition book with a firm cover and clean pages. Shows normal use and some light wear or limited notes markings. A solid, nice copy to enjoy.

Condition: very_good. Fast Free Shipping â" Very Good condition book with a firm cover and clean pages. Shows normal use and some light wear or limited notes markings. A solid, nice copy to enjoy.

Condition: acceptable. Fast Free Shipping â" A well-loved copy with text fully readable and cover pages intact. May display wear such as writing, highlighting, bends, folds or library marks. Still a complete and usable book.

Paperback. Condition: Very Good. 1. It's a well-cared-for item that has seen limited use. The item may show minor signs of wear. All the text is legible, with all pages included. It may have slight markings and/or highlighting.