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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.
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.
Chile Identification Guide
PART 1 Chili's Family Tree
CH 1 Lobster Chili in Old Mexico
CH 2 Christmas in New Mexico
CH 3 Goulash, Kima, and Tagine
Melting Pot Chili
PART 2 Tex-Mex Traditions
CH 4 Longhorns, Chili Queens, and the Cradle of Texas Chili
CH 5 Comida Tex-Mex Chili Cook-Offs
PART 3 Chili Road Trip
CH 6 Route 66 and Other Kicks
Chili with Beans
CH 7 Coneys and Three-Ways: Greek-American Chili Traditions
CH 8 Half-Smokes and All That Jazz: African-American Chili Traditions
PART 4 Modern and Vegetarian Chilis
CH 9 Modern Chili
CH 10 Vegetarian Chili
Epilogue: How to Throw a Chili Party
Acknowledgments
Index
| Erscheinungsjahr: | 2015 |
|---|---|
| Genre: | Kochen & Backen |
| Rubrik: | Essen & Trinken |
| Thema: | Länderküchen |
| Medium: | Buch |
| Seiten: | 200 |
| Titel: | 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 Vegetari |
| ISBN-13: | 9781607747956 |
| ISBN-10: | 1607747952 |
| Sprache: | Englisch |
| Einband: | Gebunden |
| Autor: | Walsh, Robb |
| Hersteller: | Clarkson Potter/Ten Speed |
| Maße: | 208 x 182 x 22 mm |
| Von/Mit: | Robb Walsh |
| Erscheinungsdatum: | 29.09.2015 |
| Gewicht: | 0,643 kg |
Chile Identification Guide
PART 1 Chili's Family Tree
CH 1 Lobster Chili in Old Mexico
CH 2 Christmas in New Mexico
CH 3 Goulash, Kima, and Tagine
Melting Pot Chili
PART 2 Tex-Mex Traditions
CH 4 Longhorns, Chili Queens, and the Cradle of Texas Chili
CH 5 Comida Tex-Mex Chili Cook-Offs
PART 3 Chili Road Trip
CH 6 Route 66 and Other Kicks
Chili with Beans
CH 7 Coneys and Three-Ways: Greek-American Chili Traditions
CH 8 Half-Smokes and All That Jazz: African-American Chili Traditions
PART 4 Modern and Vegetarian Chilis
CH 9 Modern Chili
CH 10 Vegetarian Chili
Epilogue: How to Throw a Chili Party
Acknowledgments
Index
| Erscheinungsjahr: | 2015 |
|---|---|
| Genre: | Kochen & Backen |
| Rubrik: | Essen & Trinken |
| Thema: | Länderküchen |
| Medium: | Buch |
| Seiten: | 200 |
| Titel: | 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 Vegetari |
| ISBN-13: | 9781607747956 |
| ISBN-10: | 1607747952 |
| Sprache: | Englisch |
| Einband: | Gebunden |
| Autor: | Walsh, Robb |
| Hersteller: | Clarkson Potter/Ten Speed |
| Maße: | 208 x 182 x 22 mm |
| Von/Mit: | Robb Walsh |
| Erscheinungsdatum: | 29.09.2015 |
| Gewicht: | 0,643 kg |
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