ROBB WALSH is the author of 12 cookbooks. He has been nominated for 14 James Beard Awards and has won three. Walsh has worked as a commentator on National Public Radio s Weekend Edition Sunday, served as the restaurant critic at the Houston Press from 2000 until 2010, and has written for Gourmet, Saveur, Fine Cooking, Garden & Gun, and more.
Robb Walsh s new book embraces, examines, and celebrates all variety of chili pepper stew. Lucky us.Walsh is one of the great chroniclers of Texas foodways, a thoughtful historian and a warm, charming writer to boot, and while many cookbooks are written to be read as much as cooked from, rarely does one so deftly strike a balance between both. - Eater While no individual chili is capable of satisfying everyone, I guarantee every chili fan will find a recipe inThe Chili Cookbookthat suits their needs. Robb Walsh, a food writer best known for his books onTex-Mexandbarbecue, is about as comprehensive as one can get in single subject cookbook. - Epicurious As far as I m concerned, there are only two books on the history of chili: my father s A Bowl of Red and Robb Walsh s The Chili Cookbook. - Frank X. Tolbert 2 Walsh is one of food writing's best storytellers, so the book is satisfying even if you never whip out your Dutch oven and get cooking. You should, though: The fascinating tale is best enjoyed with a big bowl of chili con carne. (Walsh's recipe from El Real in Houston is killer.) - Serious Eats