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The Tex-Mex Grill and Backyard Barbacoa Cookbook

Walsh, Robb (Book - 2010 )
Average Rating: 2 stars out of 5.
The Tex-Mex Grill and Backyard Barbacoa Cookbook
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nbsp;nbsp;nbsp;nbsp;nbsp;nbsp;nbsp;nbsp;nbsp;nbsp;nbsp;nbsp;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. nbsp;nbsp;nbsp;nbsp;nbsp;nbsp;nbsp;nbsp;nbsp;nbsp;nbsp; 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. nbsp;nbsp;nbsp;nbsp;nbsp;nbsp;nbsp;nbsp;nbsp;nbsp;nbsp; 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.
Authors: Walsh, Robb, 1952-
Title: The Tex-Mex grill and backyard barbacoa cookbook
Publisher: New York : Broadway Books, c2010
Edition: 1st ed
Characteristics: 244 p. :,ill. ;,23 cm
Statement of Responsibility: Robb Walsh
Contents: Mesquite wood and chile pequíns
Frozen margaritas and the Cadillac Bar
Disappearing skirts and the new fajitas
Meat and beer in Monterrey
Backyard barbacoa and smoke-braising
Texas tailgating and wild game
Big fish and brown shrimp
Taco Truck taquitos and tortaburgers
Bicultural beans and border sides
Hot salsas and pickled peppers
Chile glossary and mail order sources
ISBN: 0767930738
9780767930734
Branch Call Number: 641.5784 W226t 2010
Subject Headings: Barbecuing Mexico, North Barbecuing Texas
Topical Term: Barbecuing
Barbecuing
LCCN: 2010002881
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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.


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