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Legends of Texas Barbecue Cookbook : Recipes and Recollections from the Pitmasters, Revised and Updated with 32 New Recipes! by Robb Walsh (2016, Trade Paperback)
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Texas barbecue is hotter than ever! Alongside the veteran Texas pitmasters that made tender smoked brisket, juicy sausage links and succulent beef ribs famous; a new generation of young pitmasters have created a modern style of Texas barbecue that is being imitated across the nation. Youll find the classic methods and the latest techniques all together in this new updated edition—along with cutting edge smokers, pits, tools and accessories, and some innovative new recipes—like Trimmed Brisket, Cook-off Ribs, and luscious double-decker BBQ Sandwiches.
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About this product
Product Identifiers
PublisherChronicle Books
ISBN-101452139989
ISBN-139781452139982
eBay Product ID (ePID)216000770
Product Key Features
Book TitleLegends of Texas Barbecue Cookbook : Recipes and Recollections from the Pitmasters, Revised and Updated with 32 New Recipes!
Number of Pages304 Pages
LanguageEnglish
Publication Year2016
TopicMethods / Barbecue & Grilling, Regional & Ethnic / American / Southwestern States, Regional & Ethnic / American / Southern States
IllustratorYes
FeaturesRevised
GenreCooking
AuthorRobb Walsh
FormatTrade Paperback
Dimensions
Item Height1 in
Item Weight29.6 Oz
Item Length9.4 in
Item Width7.4 in
Additional Product Features
Intended AudienceTrade
LCCN2017-471517
Dewey Edition23
Reviews"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, "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 -- -, "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, "The original edition was valuable and groundbreaking. This updated version is even better." -Jim Shahin, Washington Post -- -
Dewey Decimal641.5/784
Edition DescriptionRevised edition
SynopsisTexas barbecue is hotter than ever Alongside the veteran Texas pitmasters that made tender smoked brisket, juicy sausage links and succulent beef ribs famous; a new generation of young pitmasters have created a modern style of Texas barbecue that is being imitated across the nation. You'll find the classic methods and the latest techniques all together in this new updated edition--along with cutting edge smokers, pits, tools and accessories, and some innovative new recipes--like Trimmed Brisket, Cook-off Ribs, and luscious double-decker BBQ Sandwiches., Legends of Texas Barbecue has netted 76,000 copies in 15 printings since it was published in 2002. Since then, the barbecue market has continued to evolve and change so the author has completely revised the book by taking out older, less relevant recipes and adding 30% new content. Many new photos also include the up-to-date pitmasters, the BBQ Summer Camp and Camp Brisket at the University of Texas, as well as images from new restaurants. Legendary new barbecue specialists like Aaron Franklin and Daniel Vaughn provide backcover blurbs., Texas barbecue is hotter than ever! Alongside the veteran Texas pitmasters that made tender smoked brisket, juicy sausage links and succulent beef ribs famous; a new generation of young pitmasters have created a modern style of Texas barbecue that is being imitated across the nation. You'll find the classic methods and the latest techniques all together in this new updated edition--along with cutting edge smokers, pits, tools and accessories, and some innovative new recipes--like Trimmed Brisket, Cook-off Ribs, and luscious double-decker BBQ Sandwiches.
LC Classification NumberTX840.B3W36 2016
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