• Complain

Robb Walsh - The Chili Cookbook

Here you can read online Robb Walsh - The Chili Cookbook full text of the book (entire story) in english for free. Download pdf and epub, get meaning, cover and reviews about this ebook. year: 2015, publisher: Potter;TenSpeed;Harmony, genre: Home and family. Description of the work, (preface) as well as reviews are available. Best literature library LitArk.com created for fans of good reading and offers a wide selection of genres:

Romance novel Science fiction Adventure Detective Science History Home and family Prose Art Politics Computer Non-fiction Religion Business Children Humor

Choose a favorite category and find really read worthwhile books. Enjoy immersion in the world of imagination, feel the emotions of the characters or learn something new for yourself, make an fascinating discovery.

No cover
  • Book:
    The Chili Cookbook
  • Author:
  • Publisher:
    Potter;TenSpeed;Harmony
  • Genre:
  • Year:
    2015
  • Rating:
    5 / 5
  • Favourites:
    Add to favourites
  • Your mark:
    • 100
    • 1
    • 2
    • 3
    • 4
    • 5

The Chili Cookbook: summary, description and annotation

We offer to read an annotation, description, summary or preface (depends on what the author of the book "The Chili Cookbook" wrote himself). If you haven't found the necessary information about the book — write in the comments, we will try to find it.

A cookbook devoted to the family friendly, tailgate party classic--featuring more than 60 tried-and-true recipes--from veteran cookbook author and Americana expert Robb Walsh.
Americans love chili. Whether served as a hearty family dinner, at a potluck with friends, or as the main dish at a football-watching party, chili is a crowd-pleaser. Its slathered over tamales in San Antonio, hot dogs in Detroit, and hamburgers in Los Angeles. Its ladled over spaghetti in Cincinnati, hash browns in St. Louis, and Fritos corn chips in Santa Fe.
In The Chili Cookbook, award-winning author Robb Walsh digs deep into the fascinating history of this quintessential American dish. Who knew the cooking technique traces its history to the ancient Aztecs, or that Hungarian goulash inspired the invention of chili powder?
Fans in every region of the country boast the one true recipe, and Robb Walsh recreates them all--60 mouth-watering chilis from easy...

Robb Walsh: author's other books


Who wrote The Chili Cookbook? Find out the surname, the name of the author of the book and a list of all author's works by series.

The Chili Cookbook — read online for free the complete book (whole text) full work

Below is the text of the book, divided by pages. System saving the place of the last page read, allows you to conveniently read the book "The Chili Cookbook" online for free, without having to search again every time where you left off. Put a bookmark, and you can go to the page where you finished reading at any time.

Light

Font size:

Reset

Interval:

Bookmark:

Make
Contents
Copyright 2015 by Robb Walsh Photographs copyright 2015 by Eva Kole - photo 1
Copyright 2015 by Robb Walsh Photographs copyright 2015 by Eva Kolenko All - photo 2
Copyright 2015 by Robb Walsh Photographs copyright 2015 by Eva Kolenko All - photo 3

Copyright 2015 by Robb Walsh

Photographs copyright 2015 by Eva Kolenko

All rights reserved.

Published in the United States by Ten Speed Press, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC, New York.

www.crownpublishing.com

www.tenspeed.com

Ten Speed Press and the Ten Speed Press colophon are registered trademarks of Penguin Random House LLC.

All photos are by Eva Kolenko except as noted on .

Library of Congress Cataloging-in-Publication Data

Walsh, Robb, 1952

The chili cookbook : cook-off-worthy recipes for the one-pot classic, from three-bean to four-alarm, con carne to vegetarian / Robb Walsh ; photography by Eva Kolenko. First edition.

pages cm

Includes bibliographical references and index.

1. Cooking (Hot peppers) 2. Cooking (Beans) 3. Chili con carne. 4. Cooking, AmericanSouthwestern style. I. Title.

TX803.P46W35 2015

641.6565dc23

2015007689

Hardcover ISBN9781607747956

eBook ISBN9781607747963

eBook design adapted from printed book design by Ashley Lima

Food styling by George Dolese and Elisabet der Nederlanden

Prop styling by Glenn Jenkins

v4.1

a

FOR THE WALSH BROTHERS Scott David Gordon Rick and Mike he who eats the - photo 4
FOR THE WALSH BROTHERS Scott David Gordon Rick and Mike he who eats the - photo 5

FOR THE WALSH BROTHERS

Scott, David, Gordon, Rick, and Mike

he who eats the fastest gets the most!

INTRODUCTION If chili is enjoying a revival lately its not the second - photo 6
INTRODUCTION If chili is enjoying a revival lately its not the second - photo 7
INTRODUCTION

If chili is enjoying a revival lately, its not the second comingmore like the third or fourth, depending on when you start counting. The history of chili con carne is deep, dark, and very complicated.

Mexicans, Texans, New Mexicans, and Midwesterners have been arguing about chili for well over a century. They are still debating what it is, how to spell it, and who invented it. Other subjects of contention include: one L or two in the middle, I or E on the end; tomato versus no tomato, beans versus no beans, ground meat versus hand chopped, and disputes about spices so arcane, they defy rational explanation.

As a partner in a Tex-Mex restaurant where we serve gallons and gallons of Texas chili every day, I have to confess that I am not an objective observer. But as a student of food history and an enthusiastic consumer, I put my preconceptions aside long enough to research this book. And I was richly rewarded with good chili from unexpected places and amazing (sometimes true) tales.

This book delves into the five hundred years of chili history beginning with the Aztec chile stews the conquistadors sampled in the markets of Montezuma in the 1500s and includes chili recipes inspired by the Spanish mission era of the 1700s, when the first chile peppers were cultivated in

North America and the cattle-herding traditions of the Texas cowboys were born.

Several chapters focus on Texas chili, including the San Antonio version of the 1800s, the heyday of the Chili Queens and the Chicago Worlds Fair of 1894 where Tex-Mex chili created a sensation. The spread of chili across the Midwest in the 1900s takes us for a trip down that highway of memory called Route 66. There are side trips to Ohio, Michigan, and Washington, DC. And finally, we return to the twenty-first century home kitchen, where chili has taken on a new identity as the most modern of American dishes.

If you love chili, you will probably find some of the recipes in this book comforting and some of them vexing, especially if youre a purist with firmly held ideas about beans or spaghetti or whatever. Suspend your disbelief for a just a bit and trust your taste buds.

The modern recipes in the book include lamb chilis, pork chilis, chicken chilis, shrimp chili, and yes, even a whole chapter on meatless chilis (because vegetarians have to eat, too). Recipes for Hungarian goulash, Pakistani keema, and Greek spaghetti sauce are also included as part of my argument that each has played a part in chilis colorful history.

Some of the cooking instructions are ridiculously simple, and some are more ambitious. Cooking methods have evolved from cast-iron pots on the campfire to the modern stovetop, and now include convenient slow-cooker variations that you can start in the morning and eat when you get home from work.

Read a few of the stories and try a few of the recipes collected here, and you may come to the same conclusion I didthat chili is both a quintessential American dish and a part of an ancient chile pepper culture that has become deeply ingrained in the whole worlds cooking.

CHILI KITCHEN NOTES

Before we get started, lets make sure were all on the same page when it comes to equipment and ingredients.

Equipment Most recipes in this book call for a Dutch oven, meaning a heavy-duty pot with a 5- to 7-quart capacity and a lid. You can substitute a soup pot, stew pot, or any other vessel that comfortably holds the amount of chili you require, but to avoid burning, I recommend cast-iron, enamelware, or any heavy-duty pot made with multiple layers of metal, such as All-Clad. Most chilis do extremely well in the slow-cooker (see ).

Ratio The basic ratio of ingredients that go into a well-seasoned chili was established by spice manufacturer and chili pioneer ). His formula calls for 2 pounds of meat to 1 ounce (4 tablespoons) of chili powder to 4 cups of liquid. Standard additions include garlic, onions, and canned tomatoes.

Meats Beef was central to the old-fashioned chilis of the nineteenth century; however, even in those days venison and bison were common alternatives. Turkey chile stew goes back to the pre-Columbian era. Pork and lamb are excellent modern choices. In other words, use what you have or what inspires you.

Meat Prep In the earliest days of chili, meats were chopped or minced by hand, but ground meats have become more typical and are certainly convenient. Chili grind is a term used by Texas butchers to describe meats that have been coarsely ground using a -inch plate. It is ideal if you are looking for a more old-school texture but dont want to go to the trouble of hand-chopping your meat.

. Its also a favorite thickener in Texas-style chili con carne. The most common brand of masa harina in Mexico and the United States is Maseca; its available in any grocery store that sells Mexican ingredients.

Serving Size For the recipes in this book, one serving of chili is a generous cup. Figure on using a cup if you want an appetizer-size serving.

Leftovers and Storage , consider freezing the chili in several containers so you can thaw only the amount required.

Next page
Light

Font size:

Reset

Interval:

Bookmark:

Make

Similar books «The Chili Cookbook»

Look at similar books to The Chili Cookbook. We have selected literature similar in name and meaning in the hope of providing readers with more options to find new, interesting, not yet read works.


Reviews about «The Chili Cookbook»

Discussion, reviews of the book The Chili Cookbook and just readers' own opinions. Leave your comments, write what you think about the work, its meaning or the main characters. Specify what exactly you liked and what you didn't like, and why you think so.