| ROBB WALSH,"the Indiana Jones of food writers"(Liane Hanson,NPR),is the restaurant critic of the Houston Press,and occasional commentator for NPRs Weekend Edition,the former food columnist for Natural History magazine and former editor in chief of cbile Pepper magazine.He is the author of Legends of Texas Barbecue Cookbook and Tbe Tex Mex Cookbook:A History in Recipes and Pbotos and the co-author of several other cooking and travel books.He lives in Houston,Texas. |
| Acknowledgments Introduction Part One:A Chowhound on the Scent Hot Sauce Safari One Night in Trinidad The Ultimate Cup of Coffee The King of Cabrito A Taste of Antiquity Wild and Wilder Part Two:Ill Have What Hes Having Stinkfruit That You May Know Heaven Prickly Paradox A Rose by Any Other Name Would Taste as Sweet Morgans Extra Special Tasty Dulse Ewe Bet The Tropic of Spam Keep On Shuckin Part Three:Chicken-Fried Soul Dinnerat Darrington:The Dying Art of Black Southerm Cooking Summer and Smoke Chicken-Fried Honor Creole Country The Inkblot Test Folk Art on Bread Pods of the Gods Blue Crab Standard Time Third Ward Fried Part Four:Those Cranky Europeans The War of the Cheeses Sauetkraut Pilarims The Best Restaurant on Earth King Chicken Seeking Le Truffe Part Five:Indiana Jones in the Suburbs Hello,Houston The Aroma of Authenticity Loco for Loroco Bagels Rip My Flesh Home of the Squealer When Jeffrey Met Thelma The Things We Still Carry Part Six:You Are What You Eat A Tale of Two Knishes Chile Duel Bread of the Dead Universal Pizza Truths A Ruthenian Christmas Carol |
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