The Chili Cookbook
By Robb Walsh
with Photography by Eva Kolenko
Ten Speed Press, Berkeley
When you mention “chili”, everyone has a memory and conception of what it is and how it should be. This nice, hard bound book by Robb Walsh explores all aspects of this favorite dish, from the “usual” bowl of ground meat, tomatoes, onions, and spices to the unexpected dishes covered under the broad definition of “chili”: Lobster Chili, Hungarian Goulash, Green Chile Chicken, and more.
Robb Walsh also provides the reader with an interesting and informative history of spices and recipe origins, all of which add depth and color to the reading.
However, as I went thru the recipe sections, I was sorely disappointed!
The Chili Cookbook contains recipes that include wine and/or beer and/or beverage alcohol as an ingredient. We condemn the consumption of alcoholic beverage in any form and for any reason. Therefore, we will not review, endorse, nor recommend this book.
About the Author: Robb Walsh is the author of more than a dozen cookbooks, including the iconic Tex-Mex Cookbook and Legends of Texas Barbecue. He is also a former restaurant reviewer for the Austin Chronical, Houston Press, and Houstonia Magazine. Robb is a cofounder and board member of Foodways Texas.
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DISCLAIMER: I received a complimentary copy of this book from the Blogging for Books program in exchange for this review. I have not received any type of financial compensation for this review. C.E. Watson
