Legends of Texas Barbecue Cookbook: Recipes and Recollections from the Pit Bosses by Robb Walsh - PDF free download eBook

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Brief introduction:

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 ...

Details of Legends of Texas Barbecue Cookbook: Recipes and Recollections from the Pit Bosses

ISBN
9780811829618
Publication date
Age range
18+ Years
Book language
English
Pages
256
Format
PDF, CHM, DJVU, TXT
Quality
High quality OCR
Dimensions
7.25 (w) x 9.37 (h) x 1.00 (d)

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Some brief overview of this book

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.

A few words about book's author

Robb Walsh, co-author of Nuevo Tex-Mex, is a culinary adventurer hailed as the Indiana Jones of food writers. A multiple James Beard Award winner, he is currently the restaurant critic of the Houston Press and a commentator for National Public Radio.

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.

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