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The Tex-Mex Cookbook: A History in Recipes and Photos

Name: The Tex-Mex Cookbook: A History in Recipes and Photos
Brand: Ten Speed Press
SKU: 9780767914888
Price: 16.99 USD
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Contributors:

Robb Walsh

Publisher:

Ten Speed Press

Binding:

Paperback

Book Category:

Cooking

Book Subcategory:

Regional & Ethnic, History

Book Topic:

American, Mexican

Award:

2005 IACP Crystal Whisk Award Nominee - American Award

Shipping & Return +

The product is eligible for a complimentary return within 30 days from the date of purchase. Furthermore, individual items are shipped within 24 hours of receiving the order.

Rating and Reviews +

Specifications +

Release Date:

2004-06-15

ISBN 13:

9780767914888

Weight:

1.26 lbs

Size:

9.14 x 7.38 x 0.73 inches

Pages:

267

Mint Condition +

product description

Description

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 the chili gravy, combination plates, crispy tacos, and frozen margaritas of the twentieth century, all the way to the nuevo fried oyster nachos and vegetarian chorizo of today, here is the history of Tex-Mex in more than 100 recipes and 150 photos.

Rolled, folded, and stacked enchiladas, old-fashioned puffy tacos, sizzling fajitas, truck-stop chili, frozen margaritas, Frito(TM) Pie, and much, much more, are all here in easy-to-follow recipes for home cooks.

The Tex-Mex Cookbook will delight chile heads, food history buffs, Mexican food fans, and anybody who has ever woken up in the middle of the night craving cheese enchiladas.

About the Author
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 last year's Legends of Texas Barbecue, and has won twice.

The Tex-Mex Cookbook: A History in Recipes and Photos

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