Photo by: OC Weekly
Robb Walsh
Robb Walsh, “the Indiana Jones of food writers” (Liane Hanson, NPR), is the restaurant critic for the Houston Press, and occasional commentator for NPR’s Weekend Edition, the former food columnist for Natural History magazine, and former editor in chief of Chile Pepper magazine. He is the author of Legends of Texas Barbecue Cookbook and The Tex Mex Cookbook: A History in Recipes and Photos, and the co-author of several other cooking and travel books. He lives in Houston, Texas.
Books by Robb Walsh
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Published by Broadway Books
The Tex-Mex Grill and Backyard Barbacoa Cookbook
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...
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Published by Broadway Books
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Published by Knopf Doubleday Publishing Group
Are You Really Going to Eat That?
Reflections of a Culinary Thrill SeekerFrom the top of the Blue Mountains of Jamaica for the perfect cup of coffee to the jungles of Thailand for an encounter with the abominably smelly “stinkfruit,” Robb Wals has traveled the globe, immersing himself in some of the world’s most interesting culinary phenomena. In Are You Really Going to Eat That? Walsh offers a collection of his best essays over the past ten years, along with some of his favorite recipes.
For Walsh, food is a window on culture, and... -
Published by Broadway Books
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