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Walsh, Robb, 1952-
Subjects
Chili con carne.
Cooking (Hot peppers)
Hot peppers.
Cooking (Peppers)
Peppers.
Cooking (Beans)
Cooking, American -- Southwestern style.
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by author:
Walsh, Robb, 1952-
by title:
The chili cookbook :...
by call number:
641.8236 W226c
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Walsh, Robb, 1952-
Chili con carne.
Cooking (Hot peppers)
Hot peppers.
Cooking (Peppers)
Peppers.
Cooking (Beans)
Cooking, American -- Southwestern style.
MARC Display
The chili cookbook : a history of the one-pot classic, with cook-off worthy recipes from three-bean to four-alarm and con carne to vegetarian / Robb Walsh ; photography by Eva Kolenko.
by
Walsh, Robb, 1952-
Ten Speed Press, 2015.
Call #:
641.8236 W226c
Subjects
Chili con carne.
Cooking (Hot
peppers
)
Hot
peppers
.
Cooking (
Peppers
)
Peppers
.
Cooking (Beans)
Cooking, American -- Southwestern style.
ISBN:
9781607747956 (hc.)
1607747952 (hc.)
Edition:
First edition.
Description:
193 p. : col. ill. ; 21 cm.
Bibliography:
Includes bibliographical references and index.
Contents:
Chili kitchen notes -- Chile identification guide -- Chili's family tree -- Lobster chili in old Mexico -- Christmas in New Mexico -- Goulash, kima, and tajine -- Tex-Mex traditions -- Longhorns, chile Queens, and the cradle of Texas chili -- Comida Tex-Mex -- Chili road trip -- Route 66 and other kicks -- Coneys and three-ways: Greek-American chili traditions -- Half-smokes and all that jazz: African-American chili traditions -- Modern and vegetarian chilis -- Modern chilis -- Vegetarian chilis -- How to throw a chili party.
Summary:
A cookbook to satisfy all your chili cravings. Whether served as a hearty family dinner, at a potluck with friends, or as the main dish at a football-watching party, chili is a crowd-pleaser. It's slathered over tamales in San Antonio, hot dogs in Detroit, and hamburgers in Los Angeles. It's ladled over spaghetti in Cincinnati, hash browns in St. Louis, and Fritos corn chips in Santa Fe. Robb Walsh digs deep into the fascinating history of this quintessential American dish. Who knew the cooking technique traces its history to the ancient Aztecs, or that Hungarian goulash inspired the invention of chili powder? Fans in every region boast the "one true recipe," and this cookbook recreates them all -- 60 mouth-watering chilis from easy slow-cooker suppers to stunning braised meat creations. There are beef, venison, pork, lamb, turkey, chicken, and shrimp chilis to choose from -- there is even an entire chapter on vegetarian chili.
Genre:
Cookbooks.
Holds:
1
Copy/Holding information
Location
Collection
Call No.
Item type
Status
Alderney Gate Public Library
Adult Nonfiction
641.8236 W226c
Adult books
Checked in
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Alderney Gate Public Library
Adult Nonfiction
641.8236 W226c
Adult books
Checked in
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Bedford Public Library
Adult Nonfiction
641.8236 W226c
Adult books
Checked in
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