Foto 1 di 1

Foto di catalogo

Tex-Mex Cookbook : A History in Recipes and Photos, Paperback by Walsh, Robb,... - Foto 1 di 1

Tex-Mex Cookbook : A History in Recipes and Photos by Robb Walsh (2004, Trade Paperback)

Great Book Prices Store (342630)

96,9% di feedback positivi

Prezzo:

US $20,90

CircaEUR 17,84

+ $20,79 di spese di spedizione

Consegna prevista gio 25 set - mar 14 ott

Restituzioni:

Le restituzioni non sono accettate, ma l'oggetto è coperto dalla Garanzia cliente eBay.

Condizione:

Nuovo

Tex-Mex Cookbook : A History in Recipes and Photos, Paperback by Walsh, Robb, ISBN 0767914880, ISBN-13 9780767914888, Brand New, Free shipping in the US An all-in-one resource on Tex-Mex cuisine includes recipes for a range of taco, enchilada, chili, and other regional favorites, in a volume complemented by archival photographs, local stories, and a history of the Tex-Mex culture. Original.

Informazioni su questo prodotto

Product Identifiers

PublisherPotter/Ten SPEED/Harmony/Rodale

ISBN-100767914880

ISBN-139780767914888

eBay Product ID (ePID)5975732

Product Key Features

Book TitleTex-Mex Cookbook : a History in Recipes and Photos

Number of Pages288 Pages

LanguageEnglish

Publication Year2004

TopicRegional & Ethnic / Mexican, Regional & Ethnic / American / Southwestern States, History

IllustratorYes

GenreCooking

AuthorRobb Walsh

FormatTrade Paperback

Dimensions

Item Height0.8 in

Item Weight23.6 Oz

Item Length9.2 in

Item Width7.4 in

Additional Product Features

Intended AudienceTrade

LCCN2003-063673

Dewey Edition22

TitleLeadingThe

Dewey Decimal641.59/268720764

SynopsisJoin Texas food writer Robb Walsh on a grand tour complete with larger-than-life characters, colorful yarns, rare archival photographs, and a savory assortment of crispy, crunchy Tex-Mex foods. From the Mexican pioneers of the sixteenth century, who first brought horses and cattle to Texas, to the Spanish mission era when cumin and garlic were introduced, to the 1890s when the Chile Queens of San Antonio sold their peppery stews to gringos like O. Henry and Ambrose Bierce, and through the chili gravy, combination plates, crispy tacos, and frozen margaritas of the twentieth century, all the way to the nuevo fried oyster nachos and vegetarian chorizo of today, here is the history of Tex-Mex in more than 100 recipes and 150 photos. Rolled, folded, and stacked enchiladas, old-fashioned puffy tacos, sizzling fajitas, truck-stop chili, frozen margaritas, Frito(TM) Pie, and much, much more, are all here in easy-to-follow recipes for home cooks. The Tex-Mex Cookbook will delight chile heads, food history buffs, Mexican food fans, and anybody who has ever woken up in the middle of the night craving cheese enchiladas., Join Texas food writer Robb Walsh on a grand tour complete with larger-than-life characters, colorful yarns, rare archival photographs, and a savory assortment of crispy, crunchy Tex-Mex foods. From the Mexican pioneers of the sixteenth century, who first brought horses and cattle to Texas, to the Spanish mission era when cumin and garlic were introduced, to the 1890s when the Chile Queens of San Antonio sold their peppery stews to gringos like O. Henry and Ambrose Bierce, and through the chili gravy, combination plates, crispy tacos, and frozen margaritas of the twentieth century, all the way to the nuevo fried oyster nachos and vegetarian chorizo of today, here is the history of Tex-Mex in more than 100 recipes and 150 photos. Rolled, folded, and stacked enchiladas, old-fashioned puffy tacos, sizzling fajitas, truck-stop chili, frozen margaritas, Frito(tm) Pie, and much, much more, are all here in easy-to-follow recipes for home cooks. The Tex-Mex Cookbook will delight chile heads, food history buffs, Mexican food fans, and anybody who has ever woken up in the middle of the night craving cheese enchiladas., Join Texas food writer Robb Walsh on a grand tour complete with larger-than-life characters, colorful yarns, rare archival photographs, and a savory assortment of crispy, crunchy Tex-Mex foods. From the Mexican pioneers of the sixteenth century, who first brought horses and cattle to Texas, to the Spanish mission era when cumin and garlic were introduced, to the 1890s when the Chile Queens of San Antonio sold their peppery stews to gringos like O. Henry and Ambrose Bierce, and through the chili gravy, combination plates, crispy tacos, and frozen margaritas of the twentieth century, all the way to the nuevo fried oyster nachos and vegetarian chorizo of today, here is the history of Tex-Mex in more than 100 recipes and 150 photos. Rolled, folded, and stacked enchiladas, old-fashioned puffy tacos, sizzling fajitas, truck-stop chili, frozen margaritas, Frito Pie, and much, much more, are all here in easy-to-follow recipes for home cooks. The Tex-Mex Cookbook will delight chile heads, food history buffs, Mexican food fans, and anybody who has ever woken up in the middle of the night craving cheese enchiladas.

LC Classification NumberTX715.2.S69W36 2004