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BookwormMama14 (18 KP) rated Chili Cookbook: A History of the One-Pot Classic, with Cook-off Worthy Recipes from Three-Bean to Four-Alarm and Con Carne to Vegetarian in Books

Jan 2, 2019  
Chili Cookbook: A History of the One-Pot Classic, with Cook-off Worthy Recipes from Three-Bean to Four-Alarm and Con Carne to Vegetarian
Chili Cookbook: A History of the One-Pot Classic, with Cook-off Worthy Recipes from Three-Bean to Four-Alarm and Con Carne to Vegetarian
Robb Walsh | 2015 | Food & Drink
10
10.0 (1 Ratings)
Book Rating
Chili has grown and changed over the years. But one simple fact remains. Chili is a dish that continues to bring us warmth and comfort.

Robb Walsh not only gives us 60 delectable recipes for the ever favorite dish. But he also dives into the history and the evolution of chili. The book is divided into four parts: Chili's Family Tree, Tex-Mex Traditions, Chili Road Trip and Modern and Vegetarian Chilies (Because vegetarians have to eat, too - pg. 1). There are many vibrant pictures, so that your mouth begins to water just by flipping through the pages. Walsh not only instructs us on the main course, but how to roast green chiles, make fresh corn tortillas and stone ground cornbread. There is also a detailed guide to peppers and chili powders that I found very helpful. With dishes like Lobster Chili, Three-Bean Chipotle Chili and Old-Fashioned Tex-Mex Enchiladas, there is no doubt that this will be my go-to cookbook as the winter months quickly approach.

Chili...Need I say more? I love making chili, but also enjoy a variety of styles. The Chili Cookbook has such a wide selection of chili to choose from that I don't think I will ever tire of it. I enjoyed reading about the history of chili. From the Aztecs to the Chili Queens. Ready your taste buds for the ride of their lives as you dive into this delicious cookbook from beginning to end.

I received a free copy of The Chili Cookbook from the publisher, through Blogging for Books, in exchange for my honest review.
  
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Thomas Keller recommended Ma Gastronomie in Books (curated)

 
Ma Gastronomie
Ma Gastronomie
Fernand Point | 2021
(0 Ratings)
Book Favorite

"I cite this book as the cookbook that most influenced me as a young cook. First published in the United States in 1974, but long out of print, Fernand Point’s page-turner cookbook was republished in 2008, and I was honored to contribute a foreword to that edition. The book is half recipes, half stories, and the stories about Point himself are remarkable and beautifully told. I recall the day I learned about this book very clearly. I was working at the Dunes Club in Narragansett, Rhode Island when my mentor Roland Henin loaned me his copy. He said it was a special book—his favorite. I found it extraordinary. I took it everywhere with me for two years throughout France and read it whenever I had a moment to spare"

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