There is nothing better on a cold winter night than a steaming bowl of Chili. Robb Walsh's new book, The Chili Cookbook, offers the reader a multitude of chili recipes and even a few sides, to compliment the various chilis' bold, riotous flavors.
Walsh begins the book with a pictorial illustration of a variety of chili peppers, including uses for both whole peppers and powders. He even includes a recipe for homemade chili powder.
Walsh shares recipes for traditional chili meals such as, "Pendergrasts grass fed beef chili," as well as many nontraditional chili recipes such as "Cincinnati spaghetti chili..." All the recipes for various chilis look absolutely delectable. The cookbook's format is as appetizing as it's recipes. The pictures are vibrant and the reader can almost smell and taste the dishes through the pictures. The background information on each recipe is equally interesting. Walsh has included historical information on the dishes' origins in many of the recipes. One can appreciate the tradition and culture that accompanies the food.
Walsh divides his cookbook into four parts: Chili's Family Tree, Tex-Mex Traditions, Chili Road Trip, and Modern and Vegetarian Chilis. Each part is well done. The recipes are complimented with concise lists of ingredients and simple to follow directions.
Chili, is a dish that is a definite crowd pleaser for both parties and family meals. Walsh's The Chili Cookbook is a welcome addition to any chili aficionado's book shelf.
FTC disclaimer: I received this book for free from Blogging for Books for this review
About Me
- Laura Miller
- I am a recently retired high school educator who is learning to spend time doing what I want to do. This is a new challenge in its own sense. It's like walking into a buffet and knowing you can eat all you want and not get full or gain any weight and for once you have absolutely no idea what you want. But I look forward to the journey of figuring it out.
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