Chili has grown and changed over the years. But one simple fact remains. Chili is a dish that continues to bring us warmth and comfort.
Robb Walsh not only gives us 60 delectable recipes for the ever favorite dish. But he also dives into the history and the evolution of chili. The book is divided into four parts: Chili's Family Tree, Tex-Mex Traditions, Chili Road Trip and Modern and Vegetarian Chilies (Because vegetarians have to eat, too - pg. 1). There are many vibrant pictures, so that your mouth begins to water just by flipping through the pages. Walsh not only instructs us on the main course, but how to roast green chiles, make fresh corn tortillas and stone ground cornbread. There is also a detailed guide to peppers and chili powders that I found very helpful. With dishes like Lobster Chili, Three-Bean Chipotle Chili and Old-Fashioned Tex-Mex Enchiladas, there is no doubt that this will be my go-to cookbook as the winter months quickly approach.
Chili...Need I say more? I love making chili, but also enjoy a variety of styles. The Chili
Cookbook has such a wide selection of chili to choose from that I don't think I will ever tire of it. I enjoyed reading about the history of chili. From the Aztecs to the Chili Queens. Ready your taste buds for the ride of their lives as you dive into this delicious cookbook from beginning to end.
I received a free copy of The Chili Cookbook from the publisher, through Blogging for Books, in exchange for my honest review.
www.crownpublishing.com
www.tenspeed.com
About the Author
A three-time James Beard award winner, ROBB WALSH is the author of five previous Texas cookbooks. A former restaurant reviewer for the Houston Press and the Austin Chronicle, Walsh currently co-owns a Tex-Mex restaurant in Houston with chef Bryan Caswell. Walsh is a cofounder and board member of Foodways Texas.
The mission of Foodways Texas is to preserve, promote and celebrate the diverse food cultures of Texas. For more information, visit www.foodwaystexas.com.
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