Name: The Chili Cookbook: A History of the One-Pot Classic, With Cook-Off Worthy Recipes From Three-Bean to Four-Alarm and con Carne to Vegetarian (en Inglés)
Price: 77.67 PEN
Availability: InStock
Author: Robb Walsh
ISBN: 9781607747956

portada The Chili Cookbook: A History of the One-Pot Classic, With Cook-Off Worthy Recipes From Three-Bean to Four-Alarm and con Carne to Vegetarian (en Inglés)

The Chili Cookbook: A History of the One-Pot Classic, With Cook-Off Worthy Recipes From Three-Bean to Four-Alarm and con Carne to Vegetarian (en Inglés)

Formato

Libro Físico

Editorial

Ten Speed Press

Autor

Robb Walsh

Año

2015

Idioma

Inglés

N° páginas

200

Encuadernación

Tapa Dura

ISBN13

9781607747956

N° edición

Categorías

Ee. uu. sur: estados del centro sudoeste
Ee. uu. oeste: estados de las montañas
Cocinas nacional y regional

The Chili Cookbook: A History of the One-Pot Classic, With Cook-Off Worthy Recipes From Three-Bean to Four-Alarm and con Carne to Vegetarian (en Inglés)

Robb Walsh (Autor) · Ten Speed Press · Tapa Dura

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Reseña del libro "The Chili Cookbook: A History of the One-Pot Classic, With Cook-Off Worthy Recipes From Three-Bean to Four-Alarm and con Carne to Vegetarian (en Inglés)"

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. It’s slathered over tamales in San Antonio, hot dogs in Detroit, and hamburgers in Los Angeles. It’s 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 slow-cooker suppers to stunning braised meat creations. There are beef, venison, pork, lamb, turkey, chicken, and shrimp chilis to choose from—there is even an entire chapter on vegetarian chili. The Chili Cookbook is sure to satisfy all your chili cravings.