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Legends of Texas Barbecue Cookbook: Recipes and Recollections from the Pitmasters Paperback – 1 May 2016

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Product details

  • Paperback: 304 pages
  • Publisher: Chronicle Books; Updated edition (1 May 2016)
  • Language: English
  • ISBN-10: 9781452139982
  • ISBN-13: 978-1452139982
  • ASIN: 1452139989
  • Product Dimensions: 18.7 x 2.5 x 23.8 cm
  • Boxed-product Weight: 839 g
  • Average Customer Review: Be the first to review this item
  • Amazon Bestsellers Rank: 418,081 in Books (See Top 100 in Books)

Product description


"My original copy of Legends of Texas Barbecue has been with me since the beginning. It's badly worn with dog-eared pages and plenty of grease and BBQ sauce stains. A lot has changed since those days, and Robb Walsh has been there to help shape and document the evolution of Texas barbecue. This new edition is a must-have." -Aaron Franklin

"In 2002, Robb Walsh's Legends of Texas Barbecue Cookbook hit the sweet spot for lovers of smoked meat. The book was part travelogue, part instruction manual, with a side of history thrown in. Texans hit the road, book in hand, searching out the pitmasters profiled in its pages. Then they went home and attempted to master the smoke ring. Now Walsh is back with a new edition (Legends of Texas Barbecue Cookbook, updated edition, by Robb Walsh, Chronicle Books, $22.95), promising updates and 32 new recipes. If your old copy is worn, tattered and splashed, it's time to trade up. If you are late to the barbecue and don't know the likes of Bryan Bracewell, Vencil Mares and Lorenzo Vences, consider it an investment in your education." -Cathy Barber, Dallas Morning News

"The original edition was valuable and groundbreaking. This updated version is even better." -Jim Shahin, Washington Post

About the Author

After years of restaurant reviewing and writing for Houston newspapers, Robb Walsh was dragged out of retirement to be the food editor of Houstonia Magazine, which was founded in 2012. LoTBBQ was selected as the textbook for a barbecue class at the Texas A&M Meat Science Center. Robb has also participated in that class as a guest lecturer. In 2010, he was part of a group that founded a nonprofit called Foodways Texas to preserve and promote Texas food Culture, which is affiliated with UT Austin. He has been a commentator on NPR’s Weeeknd Edition. He has been editor in chief of Chile Pepper and a food columnist for Natural History magazine. He’s written for Groumet, Saveur, and Fine Cooking. He is the author of 12 books on food including LoTBBQ (nominated for a James Beard Award), and The Tex Mex Cookbook from Broadway (nominated for an IACP award.) He is the founder and head judge of the Austin Chronicle Hot Sauce Festival now in its 23rd year.

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Amazon.com: 4.7 out of 5 stars 105 reviews
5.0 out of 5 starsIF you only have room for one BBQ book, THIS is the one!
17 January 2017 - Published on Amazon.com
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3 people found this helpful
Chris Jaronsky
5.0 out of 5 starsTexas, where I was first introduced to real BBQ
1 February 2010 - Published on Amazon.com
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4 people found this helpful
2.0 out of 5 starsGreat content. Terrible binding
20 May 2019 - Published on Amazon.com
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Salt y’all
5.0 out of 5 starsRobb Walsh knows his barbecue!
12 May 2018 - Published on Amazon.com
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One person found this helpful
A Considered Opinion
5.0 out of 5 starsWon’t Need Another BBQ Book
22 January 2019 - Published on Amazon.com
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