The Tex-Mex Cookbook

A History in Recipes and Photos

Nonfiction, Food & Drink, International, Mexican, Food Writing, USA
Cover of the book The Tex-Mex Cookbook by Robb Walsh, Potter/Ten Speed/Harmony/Rodale
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart
Author: Robb Walsh ISBN: 9781607747703
Publisher: Potter/Ten Speed/Harmony/Rodale Publication: August 19, 2014
Imprint: Ten Speed Press Language: English
Author: Robb Walsh
ISBN: 9781607747703
Publisher: Potter/Ten Speed/Harmony/Rodale
Publication: August 19, 2014
Imprint: Ten Speed Press
Language: English

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 more than 100 recipes for 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.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

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 more than 100 recipes for 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.

More books from USA

Cover of the book Slavery in America by Robb Walsh
Cover of the book The Flavors of the Florida Keys by Robb Walsh
Cover of the book Five Bean Chili Recipe by chef John a Sutherland by Robb Walsh
Cover of the book America’S Favorite Recipes, Part Ii by Robb Walsh
Cover of the book Cooking New American by Robb Walsh
Cover of the book Crazy Horse's Vision by Robb Walsh
Cover of the book Chicken Cookbook: 25 Easy And Delicious Recipes by Robb Walsh
Cover of the book Uncle Bubba's Savannah Seafood by Robb Walsh
Cover of the book Take Me Out to the Yakyu by Robb Walsh
Cover of the book Little Old Lady Recipes by Robb Walsh
Cover of the book The Night of Las Posadas by Robb Walsh
Cover of the book Zero Fade by Robb Walsh
Cover of the book Dinner Solved! by Robb Walsh
Cover of the book Sad Stories of the Death of Kings by Robb Walsh
Cover of the book Carver Park by Robb Walsh
We use our own "cookies" and third party cookies to improve services and to see statistical information. By using this website, you agree to our Privacy Policy