[Robb Walsh] The Tex-Mex Grill and Backyard Barbacue Cookbook - zeke23seeders: 34
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[Robb Walsh] The Tex-Mex Grill and Backyard Barbacue Cookbook - zeke23 (Size: 21.62 MB)
Description The Tex-Mex Grill and Backyard Barbacoa Cookbook by Robb Walsh 4.0 of 5 stars 4.00 · rating details · 23 ratings · 4 reviews Sizzling fajitas are probably the first thing that comes to mind when you think of Tex-Mex's contribution to the backyard barbecue. But mesquite-kissed T-bones with grilled corn on the cob slathered in ancho chile butter is Tex-Mex too—and so are grilled jumbo Gulf shrimp with pineapple kebabs and red snapper fish tacos. In The Tex-Mex Grill and Backyard Barbacoa Cookbook renowned Texas food writer and James Beard Award winner Robb Walsh showcases the full spectrum of outdoor cooking in Texas and Northern Mexico in his unique style, with photos and 85 easy-to-follow recipes. The smoky and spicy flavors of the Tex-Mex grill evolved from the culture of the Latino cattlemen. Walsh traces the history of grilling in the border region and provides a handbook of techniques, step by step photos, and interviews with legendary Tex-Mex chefs. Here are all their recipes and more for grilled meats and seafood adapted for the backyard barbecue, along with the frijoles and side dishes, picante salsas, and festive tequila cocktails that fill out the fiesta. The Tex-Mex Grill and Backyard Barbacoa Cookbook is a grand tour of famous Tex-Mex restaurants, taco trucks, cook-offs and tailgating get-togethers that bring the world’s most popular American regional cuisine to your home grill.  Robb Walsh Critic Robb Walsh is the food critic of Houstonia Magazine, which was founded in 2012; former commentator on National Public Radio’s Weekend Edition, Sunday; former restaurant critic at the Houston Press; ... Wikipedia Born: December 11, 1952 (age 61), North Carolina Awards: James Beard Award for Food Culture and Travel, More Nominations: James Beard Award for American Cooking, Sharing WidgetAll Comments |
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