Download , by Robb Walsh

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, by Robb Walsh

Download , by Robb Walsh

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Product details

File Size: 25662 KB

Print Length: 288 pages

Publisher: Ten Speed Press; 1 edition (August 19, 2014)

Publication Date: August 19, 2014

Sold by: Random House LLC

Language: English

ASIN: B00IWTTP9I

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Amazon Best Sellers Rank:

#61,822 Paid in Kindle Store (See Top 100 Paid in Kindle Store)

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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