Ebook , by Robb Walsh
Ebook , by Robb Walsh
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, by Robb Walsh
Ebook , by Robb Walsh
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Product details
File Size: 150400 KB
Print Length: 200 pages
Publisher: Ten Speed Press (September 29, 2015)
Publication Date: September 29, 2015
Sold by: Random House LLC
Language: English
ASIN: B00RRT34O6
Text-to-Speech:
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Amazon Best Sellers Rank:
#276,095 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
I was on the fence about buying this cookbook because in my head, a man is the one who makes the chili. He doesn't need a recipe. He throws crap in a pot and it tastes great ! That's what men do is make Chili, steaks, and burgers. Well, that's the only thing my man does and I have had to claim his man card to get him to do those three things. He has made the chili in the house the past few times and has done a good job. I ordered this for him to sit on the coffee table thinking he may pick it up out of boredom one evening. I myself have 100s of cookbooks and I probably only pay attention to the recipes if it is something very specific. I am more about the science and the information on why the recipes work or the hints throughout cookbooks. I figured he would look through and it just get some ideas.Well, little does he know this is my cookbook!!! It not only has chili recipes but it has the basic recipes for all tex mex recipes I love such as Chili Con Carne, Huevos Rancheros, Red chili sauce, Homemade chorizo, etc. And the kicker is it has a recipe for El Real's cheese enchiladas in it. I can't wait to try it.If you have ever made a complete Mexican meal at home you know it is an all day affair. I am excited for the sauce recipes. My plan is on a weekend, make a triple batch of the sauces only and freeze them for future use. A cheese enchilada dinner would be easy to come home and make if I already had the chili con carne sauce and enchilada sauce made before hand. I am thinking of googling how to can the sauces for longer shelf life as well. It would be awesome housewarming gifts as well. I can't wait!
I live in Michigan, where the winters are cold and chili is my go-to for a warm, nourishing meal. I've tried quite a few recipes online, as well as other cookbooks on the subject, but I was really impressed with this one. Walsh gives an interesting history of chili itself, including regional variations, the history behind the chili cookoffs, etc. I actually sat down and read the whole thing. What really makes this book worth it are the recipes, though. The ingredients are all pretty readily available, unlike others I've seen (where the heck do you buy suet or tallow?) Wick Fowler's 4-Alarm Chili is amazing. As is Ed Real's Chili Con Carne (with 1/2 pound of bacon!) Walsh also includes alternate instructions for many recipes for those (like myself) who prefer to use a slow cooker. Highly recommend this book - you won't regret it!
I can't complain about the description of the book. It's subtitled "history...with recipes". The history content looks well researched and interesting, but you have to wade through pages of history to find the recipes (which in fairness look great). The only thing that stopped me from returning the book is that the index provides hotlinks to recipes, so you can go to "B" for example, scroll over to "Beef" and there they all are.Still, if you're going to split the recipes into themed categories, why not fix the Table of Contents so that each chapter opens to show a list of recipes in that chapter, with hotlinks to them, and then have the narrative and history after that. It is fundamental that a cookbook is only useful if you can pick it up, and quickly and intuitively find a recipe that you like, or that you've made before
This is a really fun book. And it is beautifully produced and bound. The printing and production is Chinese. This is a fairly thin, square hardback book that is easy to hold and read. The photos and layout are top quality. And the content is even better. Robb Walsh is a bona fide chili expert and aficionado.. He provides a good amount of history about the various origins of American chilis, chillis, and chiles. He also connects the dots with similar dishes from other parts of the world, such as goulash/gulyas that was developed on the range by cowboys in Czechoslovakia, Berber dishes in Morocco, Indian stews, etc. He also discusses the Greek (Montenegrin) origin of Cincinnati chili as a completel different dish from American southwest chili. He also discusses the various theories of southwest chili and the argument of the origins -- Tex-Mex, Mexican, Canary Islands, and other influences from immigrants to parts of Texas. There are great recipes with a lot of variety. This is a fun book just to pick up and read, then give the recipes a try and mark the differences and your preferences. If you like chili/chile/chilli and like to make it, get and enjoy this book.
Have made 3 of the recipes so far and enjoyed them all. The "Coney Island" chili recipe is good, but not as good as the coney sauce some relatives occasionally bring us from Michigan. The author mentions "the truth is, you wouldn't want to know the secret recipe. Some include beef hearts [...]". Well what's wrong with that? The stuff we get from Michigan does indeed include beef heart, and other organs. And it's delicious. Nothing wrong with offal.I made "A. J. Foyt's Supertex-Mex Chorizo Chili" over Labor Day weekend, and it was first rate. The recipe says "serves 8" but we got at least 10 servings out of it, maybe more. (Some of it we put in containers and gave to the in-laws — who also loved it — but they may've made more than 2 servings out of it.) My mother-in-law now says I'm her go-to guy for good chili. (A mixed blessing. Prep time was ~2 hours. But I'm not a very experienced cook, so YMMV. Also part of that was making a pound of home-made chorizo (recipe included). Did you know chorizo was just ground pork with some spices? I didn't.)The pictures and other explanatory text are also good and reasonably entertaining and informative. This book is half cookbook and half history book. I only wish that the Kindle edition had a better table of contents with links to specific recipes.Anyway. If you like chili, this is a great book. I look forward to exploring more recipes.
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