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Livre de cuisine barbecue Legends of Texas : recettes et souvenirs de la fosse...
by Walsh, Robb | PB | Good
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Lieu : Aurora, Illinois, États-Unis
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Numéro de l'objet eBay :142082662295
Dernière mise à jour : mai 11, 2024 10:47:07 HAEAfficher toutes les modificationsAfficher toutes les modifications
Caractéristiques de l'objet
- État
- Bon
- Remarques du vendeur
- Binding
- Paperback
- Weight
- 0 lbs
- Product Group
- Book
- IsTextBook
- No
- ISBN
- 0811829618
- Book Title
- Legends of Texas Barbecue Cookbook : Recipes and Recollections from the Pit Bosses
- Item Length
- 9.4in
- Publisher
- Chronicle Books
- Publication Year
- 2002
- Format
- Trade Paperback
- Language
- English
- Item Height
- 0.8in
- Genre
- Cooking
- Topic
- Methods / Barbecue & Grilling, Regional & Ethnic / American / Southern States
- Item Width
- 7.2in
- Item Weight
- 18.3 Oz
- Number of Pages
- 256 Pages
À propos de ce produit
Product Information
Welcome to Texas barbecue. They love to make it. They love to eat it. And they love to argue about it-igniting as many feuds as fires from Houston to El Paso. Legends of Texas Barbecue Cookbook delivers both a practical cookbook and a guided tour of Texas barbecue lore, giving readers straightforward advice right from the pit masters themselves. Their time-honored tips, along with 85 closely guarded recipes, reveal a lip-smacking feast of smoked meats, savory side dishes, and an awesome array of mops, sauces, and rubs. Their opinions are outspoken, their stories outlandish and hilarious. Fascinating archival photography looks back over more than 100 years of barbecue history, from the first turn of the century squirrel roasts to candid shots of Lyndon Johnson chowing down on a plate of ribs. A list of the best barbecue joints and a month-by-month rundown of the most influential statewide cook-offs round out this glorious celebration of barbecue found deep in the heart of Texas.
Product Identifiers
Publisher
Chronicle Books
ISBN-10
0811829618
ISBN-13
9780811829618
eBay Product ID (ePID)
2219854
Product Key Features
Book Title
Legends of Texas Barbecue Cookbook : Recipes and Recollections from the Pit Bosses
Format
Trade Paperback
Language
English
Topic
Methods / Barbecue & Grilling, Regional & Ethnic / American / Southern States
Publication Year
2002
Genre
Cooking
Number of Pages
256 Pages
Dimensions
Item Length
9.4in
Item Height
0.8in
Item Width
7.2in
Item Weight
18.3 Oz
Additional Product Features
Age Range
13-Up
Lc Classification Number
Tx840.B3w36 2002
Grade from
Eighth Grade
Grade to
College Graduate Student
Reviews
It's summer, and that means a new crop of barbecue books. One that stands out is "Legends of Texas Barbecue Cook Book: Recipes and Recollections from the Pit Bosses" by Robb Walsh. It includes plenty of recipes, but the best part is the fascinating lore about the history and folkways of Texas barbecue. The cliche about Texas barbecue is that it's about beef - open pit mesquite barbecue. Actually, Texas barbecue is a mixture of Southern, Midwestern and Southwestern elements. So in east Texas, people make classic Southern pork barbecue, in the west, there's a lot of Mexican goat or cow head barbacoa , and this tradition has spread beyond the Latino population. As Walsh says, no matter how much cowboys like beef, it wasn't worth slaughtering a cow for a meal, but a single goat was about enough to feed four or five cowboys. In the center of the state, there's a sizable colony of Germans and Czechs, who follow their own European tradition of smoking pork, though sometimes in Texanized form. The famous Elgin sausage (the "gin" pronounced as in "begin," not as in the liquor) is basically a smoked German garlic sausage with extra red pepper. This has given a unique spin to Texas barbecue. The German and Czech places were originally markets that only sold their barbecue out their back doors. The reason was that their barbecue customers were migrant cotton pickers who went to the shops for something to eat because regular restaurants wouldn't serve them (or, to put it another way, because the cotton pickers wouldn't have to take off their dirty coveralls and dress up if they were just eating a handful of barbecue behind a butcher shop). To go with their hot smoked meat, they'd buy a few things like crackers, pickles or canned peaches. In a few old barbecues, that's still all you get. Kreuz Market in Lockhart, one of the most revered barbecues in Texas, serves your order on a piece of butcher paper with nothing but bread and crackers - and not a drop of barbecue sauce, which barbecues in this tradition have only recently, and grudgingly, started serving. This means that the recipe for Lockhart-style pork loin calls only for pork, salt and pepper. Most of the book's sauce, spice rub and side dish recipes are more elaborate, but there's still a classicism about the whole appraoch here. Two ongoing themes of the book are the growing interaction of those various barbecue traditions and the power of the state's love of 'cue. In San Antonio, for instance, Miller's Barbecue operated in violation of the city's zoning and health department regulations for decades, but it was such a beloved institution that inspectors never dared cite it. The clear moral is: Don't mess with Texas barbecue. - Los Angeles Time This book is for the committed, the grown-up boys (and girls) who ogle barbecue rigs at cookoffs as though they were antique cars and swap lies about recipes and appetites. Like Griffith, Walsh is a Texas journalist, but instead of looking at the national scene, he stays home and picks at ribs and things with accomplished barbecuers as disparate as the late Dallas pit master Sonny Bryan and Lady Bird Johnson. His legends comment on various aspects of cooking and consuming brisket, ribs, sausage and chicken. They talk about preparing pits and smokers, regional barbecue specialties within the state and give recipes for side dishes. Nor is anyone pulling punches. "It's not hard to tell when meat has been oversmoked," Walsh writes, "it tastes like tar." It's fun to read their commentary and a joy to look through the vintage photographs Walsh has collected. You'll need two copies of his bok, one pristine to read in bed and another - soon to become grease-stained - to cook with. - Chicago Tribune, It's summer, and that means a new crop of barbecue books. One that stands out is "Legends of Texas Barbecue Cook Book: Recipes and Recollections from the Pit Bosses" by Robb Walsh. It includes plenty of recipes, but the best part is the fascinating lore about the history and folkways of Texas barbecue. The cliche about Texas barbecue is that it's about beef - open pit mesquite barbecue. Actually, Texas barbecue is a mixture of Southern, Midwestern and Southwestern elements. So in east Texas, people make classic Southern pork barbecue, in the west, there's a lot of Mexican goat or cow head barbacoa , and this tradition has spread beyond the Latino population. As Walsh says, no matter how much cowboys like beef, it wasn't worth slaughtering a cow for a meal, but a single goat was about enough to feed four or five cowboys. In the center of the state, there's a sizable colony of Germans and Czechs, who follow their own European tradition of smoking pork, though sometimes in Texanized form. The famous Elgin sausage (the "gin" pronounced as in "begin," not as in the liquor) is basically a smoked German garlic sausage with extra red pepper. This has given a unique spin to Texas barbecue. The German and Czech places were originally markets that only sold their barbecue out their back doors. The reason was that their barbecue customers were migrant cotton pickers who went to the shops for something to eat because regular restaurants wouldn't serve them (or, to put it another way, because the cotton pickers wouldn't have to take off their dirty coveralls and dress up if they were just eating a handful of barbecue behind a butcher shop). To go with their hot smoked meat, they'd buy a few things like crackers, pickles or canned peaches. In a few old barbecues, that's still all you get. Kreuz Market in Lockhart, one of the most revered barbecues in Texas, serves your order on a piece of butcher paper with nothing but bread and crackers - and not a drop of barbecue sauce, which barbecues in this tradition have only recently, and grudgingly, started serving. This means that the recipe for Lockhart-style pork loin calls only for pork, salt and pepper. Most of the book's sauce, spice rub and side dish recipes are more elaborate, but there's still a classicism about the whole appraoch here. Two ongoing themes of the book are the growing interaction of those various barbecue traditions and the power of the state's love of 'cue. In San Antonio, for instance, Miller's Barbecue operated in violation of the city's zoning and health department regulations for decades, but it was such a beloved institution that inspectors never dared cite it. The clear moral is: Don't mess with Texas barbecue. - Los Angeles Time This book is for the committed, the grown-up boys (and girls) who ogle barbecue rigs at cookoffs as though they were antique cars and swap lies about recipes and appetites. Like Griffith, Walsh is a Texas journalist, but instead of looking at the national scene, he stays home and picks at ribs and things with accomplished barbecuers as disparate as the late Dallas pit master Sonny Bryan and Lady Bird Johnson. His legends comment on various aspects of cooking and consuming brisket, ribs, sausage and chicken. They talk about preparing pits and smokers, regional barbecue specialties within the state and give recipes for side dishes. Nor is anyone pulling punches. "It's not hard to tell when meat has been oversmoked," Walsh writes, "it tastes like tar." It's fun to read their commentary and a joy to look through the vintage photographs Walsh has collected. You'll need two copies of his bok, one pristine to read in bed and another - soon to become grease-stained - to cook with. - Chicago Tribune -- -
Copyright Date
2002
Target Audience
Trade
Lccn
2015-011823
Dewey Decimal
641.7/609764
Dewey Edition
23
Illustrated
Yes
Description de l'objet du vendeur
Le vendeur assume l'entière responsabilité de cette annonce.
Numéro de l'objet eBay :142082662295
Dernière mise à jour : mai 11, 2024 10:47:07 HAEAfficher toutes les modificationsAfficher toutes les modifications
Expédition et manutention
Lieu où se trouve l'objet :
Aurora, Illinois, États-Unis
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| Expédition et manutention | Chaque objet supplémentaire | À | Service | Livraison*Voir les remarques sur la livraison |
|---|---|---|---|---|
| Expédition sans frais | Sans frais | États-Unis | Economy Shipping | Livraison prévue entre le ven. 17 mai et le lun. 20 mai à 43230 |
| 15,99 $US (environ 21,86 $C) | 15,99 $US (environ 21,86 $C) | États-Unis | Expedited Shipping | Livraison prévue au plus tard le jeu. 16 mai à 43230 |
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| État | Taux de la taxe de vente |
|---|---|
| Missouri (MO) | 8.238% |
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Avis les plus pertinents
- août 11, 2017
Authentic Texas bbq recipes and sides
Achat vérifié : OuiÉtat : OccasionVendu par : betterworldbooks
- nov. 15, 2021
Great Book!!!
Achat vérifié : OuiÉtat : OccasionVendu par : thrift.books
- mars 10, 2009
Legends of Texas Barbecue Cookbook
- avr. 21, 2020
Awesome
Achat vérifié : OuiÉtat : NeufVendu par : greenstreetbooks
- déc. 13, 2021
they are legends grate title
Achat vérifié : OuiÉtat : OccasionVendu par : second.sale