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TxAuBib
20210904120000.0
||||||s2016||||||||||||||||||||||||und|u
9781452146256
145214625X
B018FLYMQS
Amazon
faf3f497-f9da-4e5b-ba50-b0972d876bbe
OverDrive
(Reserve ID)
2505442
OverDrive
(Product ID)
TxAuBib
Walsh, Robb.
Legends of Texas Barbecue Cookbook
[Libby] :
Recipes and Recollections from the Pitmasters.
Chronicle Books LLC,
2016.
Format: OverDrive Adobe EPUB eBook, Filesize: 18MB.
Format: OverDrive Kindle Book.
Format: OverDrive OverDrive Read, Filesize: 18MB.
Cooking & Food.
Travel.
Nonfiction.
HTML:<p><b>"[A] collection of barbecue memoirs, trivia and history . . . Walsh interviews the top pit bosses across the state and shares their secrets." —<i>Publishers Weekly</i></b><br /> If barbecue in Texas is a religion, this book is its bible. Originally published only in print in 2002, this revised and updated edition explores all the new and exciting developments from the Lone Star State's evolving barbecue scene. The one hundred recipes include thirty-two brand-new ones such as Smoke-Braised Beef Ribs and an extremely tender version of Pulled Pork. Profiles on legendary pitmasters like Aaron Franklin are featured alongside archival photography covering more than one hundred years of barbecue history. Including the basic tools required to get started, secrets and methods from the state's masters, and step-by-step directions for barbecuing every cut of meat imaginable, this comprehensive book presents all the info needed to fire up the grill and barbecue Texas-style.<br /> <b>"In 2002, Robb Walsh's <i>Legends of Texas Barbecue Cookbook</i> hit the sweet spot for lovers of smoked meat. The book was part travelogue, part instruction manual, with a side of history thrown in . . . If your old copy is worn, tattered and splashed, it's time to trade up. If you are late to the barbecue and don't know the likes of Bryan Bracewell, Vencil Mares and Lorenzo Vences, consider it an investment in your education." —<i>The Dallas Morning News</i></b><br /> <b>"Robb Walsh has been there to help shape and document the evolution of Texas barbecue. This new edition is a must-have." —Aaron Franklin, James Beard Award–winning pitmaster</b></p>.
Media Type: eBook.
Importer Version: 2014-01-08.01 Import Date: 2021-11-04 13:35:50.
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