"A cookbook devoted to the family friendly, tailgate party classic featuring more than 60 tried-and-true recipes from veteran cookbook author and Americana expert Robb Walsh."
"ROBB WALSH is the author of 12 cookbooks. He has been nominated for 14 James Beard Awards and has won three. Walsh has worked as a commentator on National Public Radio s Weekend Edition Sunday, served as the restaurant critic at the Houston Press from 2000 until 2010, and has written for Gourmet, Saveur, Fine Cooking, Garden & Gun, and more."
Robb Walsh's new book embraces, examines, and celebrates all
variety of chili pepper stew. Lucky us. Walsh is one of the great
chroniclers of Texas foodways, a thoughtful historian and a warm,
charming writer to boot, and while many cookbooks are written to be
read as much as cooked from, rarely does one so deftly strike a
balance between both.
"While no individual chili is capable of satisfying
everyone, I guarantee every chili fan will find a recipe in The
Chili Cookbook that suits their needs. Robb Walsh, a food writer
best known for his books on Tex-Mex and barbecue, is about as
comprehensive as one can get in single subject cookbook."
- Epicurious "As far as I'm concerned, there are only two books on the history of chili: my father's A Bowl of Red and Robb Walsh's The Chili Cookbook."
- Frank X. Tolbert 2 Walsh is one of food writing's best storytellers, so the book is satisfying even if you never whip out your Dutch oven and get cooking. You should, though: The fascinating tale is best enjoyed with a big bowl of chili con carne. (Walsh's recipe from El Real in Houston is killer.)
- Serious Eats