In stories, recipes, and photographs, James Beard Award-winning writer Robb Walsh and acclaimed documentary photographer O. Rufus Lovett take us on a barbecue odyssey from East Texas to the Carolinas and back. In Barbecue Crossroads, we meet the pitmasters who still use old-fashioned wood-fired pits[...]

After spending much of his career researching the vibrant cuisine, Walsh has compiled a comprehensive Tex-Mex bible, filled with outsize characters, fascinating stories, rare archival photographs, and of course great recipes for classic and "nuevo" dishes.[...]

Who says cooking is for homebodies? Veteran Texas food writer Robb Walsh served as a judge at a chuck wagon cook-off, worked as a deckhand on a shrimp boat, and went mayhaw-picking in the Big Thicket. As he drove the length and breadth of the state, Walsh sought out the best in barbecue, burgers, ko[...]

A practical cookbook and guided tour of Texas barbecue lore combines eighty-five closely guarded recipes with master tips and more than 100 years of history, from turn-of-the-century squirrel roasts to a month-by-month list of statewide cook-offs. Original.[...]

From veteran cookbook author Robb Walsh, this definitive guide to the world's most beloved condiment is a must-have for fans of dishes that can never be too spicy.
Robb Walsh, founder of the annual Austin Hot Sauce Festival and a recognized authority on all things piquant, created this combinati[...]