Free PDF The Tex-Mex Cookbook: A History in Recipes and Photos, by Robb Walsh
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The Tex-Mex Cookbook: A History in Recipes and Photos, by Robb Walsh
Free PDF The Tex-Mex Cookbook: A History in Recipes and Photos, by Robb Walsh
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From Publishers Weekly
Walsh, the Houston Press's restaurant critic, lifts the veil on the often misunderstood, widely undefined concept of authentic Tex-Mex, providing the nuts and bolts of one of America's finest—and oldest—indigenous cuisines. While Tex-Mex is loosely described as a fusion of Texan and Mexican cuisines, Walsh sheds a much needed light on the intricacies of the food he calls "that loveable ugly duckling." He outlines Tex-Mex's main ingredients (chile peppers, lard and cornhusks), and along the way not only gives the history behind the proliferation of Mexican ingredients into American cuisine, but unapologetically rationalizes the need for unrefined staples such as Velveeta cheese and Fritos corn chips in customary Tex-Mex recipes. Walsh fills the pages with stick-to-your-ribs fare like chili-slathered Truck Stop Enchiladas and Chili Mac (spaghetti and chili con carne), along with basics like Ninfa's Showcase Fajitas and Frozen Margaritas. As the chapters progress, Walsh builds upon earlier dishes, offering alternatives and tips. Sidebars and vintage photographs lend a personal feel, transforming this cookbook from a mere reference guide to an inviting memoir and social history of a food most Americans forget is unique to their homeland. Walsh deserves credit for taking on the difficult task of organizing the desires, beliefs and strife of the people who made Tex-Mex the respected cuisine it is today. Photos. Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
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From the Inside Flap
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™ 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.
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Product details
Paperback: 288 pages
Publisher: Ten Speed Press; 1 edition (June 15, 2004)
Language: English
ISBN-10: 0767914880
ISBN-13: 978-0767914888
Product Dimensions:
7.4 x 0.8 x 9.1 inches
Shipping Weight: 1.6 pounds (View shipping rates and policies)
Average Customer Review:
4.5 out of 5 stars
180 customer reviews
Amazon Best Sellers Rank:
#66,764 in Books (See Top 100 in Books)
This is a lovely book, and goes far deeper into the history of many of the Tex-Mex dishes that many of us take for granted now. Some very rare black and white photos and quite a few terrific recipes. Overall, a great read, and insightful tips and dishes you can make at home. There are a few that you might need to amend by quantity, unless you're cooking for a crowd.
I adore this Cook Book! and if I was reviewing the Book, I'd give it TEN STARS! I'm on my 3'rd copy?! what the heck! The fricking thing falls apart, that's an Amazon problem. That said, let me talk about the book. I love learning about the food transition from Northern Mexico (not New Mexico) to southern Texas and AZ. Robb Walsh is the real deal (I know that expression is over used). One chapter I particularly love is about the man who invented the 'shush-y' Margarita and how he did it. It's funny and believable; all the stories in Robb Walsh's book are similar. And there are recipes. That's why I'm grumpy about the binding. All the pages fell apart, so I don't have a book. Grrr.
An excellent book with a lot of very good "real" recipes and a lot of VERY interesting history of the food and the people who originally produced it. Not a "yankee" book of a thousand exotic ingredients per dish, but a down-to-earth book of how to make food that is delicious. Especially good is the explanation of the peppers and how to make the various sauces to go with the dishes. EVERYONE who like Tex-Mex food should have this book.
This book has many recipes for authentic Tex-Mex dishes. I grew up on the Texas - Mexican border and have enjoyed this food all my life. The real value to the book is in the complete history of the dishes as well as the easy-to-follow recipes.
Xmas present for new daughter in law from Canada married to Texas son. Loves to cook and now learning about Tex-Mex, BBQ, and Southwest food. She loves it! Got a quesadilla maker for her too for Xmas. Fast learner on recipes in book and she and I both love reading the history of the dishes plus the old photos from San Antonio and all over Texas plus the various recipes at the end of each history lesson! Very UNIQUE cook book to add to her collection. Well done!
I never thought I could master Tex-Mex till I read this book and yes, it is a book to read! There are not just recipes but amazing stories on the history of cuisine in Texas. It is so fun to find recipes from all the greats: Los Tios, Molina's, Ninfa's. It should definitely be considered a requisite addition to the kitchen library of any cook who loves Tex-Mex food!
I loved the historical vignettes found in The Tex-Mex Cookbook: A History in Recipes and Photos by author Rob Walsh. I also loved how the author provides a food "dictionary" of various ingredients and the explanation of different Tex-Mex foods. For example Walsh clearly explains the types of peppers (and their alternate names based on region). He also tells abut the different Tex-Mex foodstuffs (with regional names) as part of his book.I also loved the history about the varying Tex-Mex regions and the photos showing the different historical locations were informative.You will find the following chapters in his book:IntroductionTalking Tex-Mex: That Lovable Ugly DucklingOld-Fashioned Breakfasts: The Spanish Missions and the Cowboy CultureChili con Carne: The Chili Joints and the Chili QueensEarly Combination Plates: The Original Mexican RestaurantHot Tamales! Mexican, Tejano, and Southern-styleWest Texas Enchiladas: The Old Burundi CafeMex-Mex: The Myth of AuthenticityDulces and Desserts: The Pecan Shellers' UprisingAmerican Cheese Enchiladas: The Mexican-American GenerationPuffy, Crispy, and Crazy: The Lost Art of the TacoThe Junk Food Era: Nachos, Bean Dip, and Frito PieSizzling Fajitas: Tejano Tastes from the ValleyFrozen or On the Rocks? The Margarita RevivalFrom Paris, Texas, to Paris, France: Twenty-first century Tex-MexIf you are interest in food history, you'll love The Tex-Mex cookbook.Recommend.
Wow!!!!! I got this to try to find the perfect cheese enchilada. Haven't tried to make them yet, but judging by the ingredients, it's going to be what I have been wanting. This book answers a few questions I have been pondering over the past few years: "Why do I like some restaurant's enchiladas and not others?" and "Why did I not like the food when I traveled to Mexico?" Robb Walsh really goes through the "evolution of the enchilada," if you will, and I think I may have found the recipe I was looking for. He distinguishes between Mexican and Tex-Mex, and Tex-Mex is really what I wanted.So far, I have made the green chile chicken enchiladas! Superb, restaurant-quality taste with my first-ever attempt at enchiladas! My family couldn't believe it, and neither could I! The recipe was very precise, which I appreciated. With this newfound confidence in cooking Tex-Mex, I plan to tackle more of the great recipes in this book including what I think will be the perfect cheese enchiladas, pozole, tamale pie, and more!!!I also enjoyed the history. Though somewhat mundane at times, it really allows you to pick out the era and type of recipe you want from this book. Also, it's neat to have a story to tell with your dish! Dinner and a show!HIGHLY recommend this book!
This book is truly amazing. It would be a great book just with all the history and all the old photos in it, but to add absolutely awesome recipes to it, really takes it over the top.I assumed I would like it, mainly for the recipes we used to enjoy so much in Texas, but I am thrilled to say that it is so much more than a Tex Mex cookbook. I am going to purchase another one for a friend of mine and I already know she will love it.
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