Legends of Texas Barbecue Cookbook: Recipes and Recollections from the Pitmasters, Revised & Updated with 32 New Recipes! (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. 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.
About the Author
Robb Walsh is a food editor, food critic, radio commentator, cookbook author, and three-time winner of the James Beard Award. He resides in Galveston, Texas.
"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
"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