September 20th, 2018
Home | Log in! or Register

On Top Shelf
QUINNQUINN
Fresh Fiction
Fresh Pick
Todays_Pick
WILD HUNGER

Reviewer Application

New Books This Week

Latest Articles


Great new reads in September

Slideshow image


Since your web browser does not support JavaScript, here is a non-JavaScript version of the image slideshow:

slideshow image
She is the only woman worth fighting - or dying - for...


slideshow image
Being irresistible isnít all itís cracked up to be.


slideshow image
After unspeakable torment, he's back to claim his bride


slideshow image
Morgan Daneís new client has blood on her hands


slideshow image
With intelligence and wit, Kathy Lyons revolutionizes shifter romance


slideshow image
Another secret is revealed in Roseville...


Robb Walsh


Food writer Robb Walsh is the T.R. Fehrenbach of Texas culinary history. While Fehrenbach has chronicled Texas history, Walsh's books--The Tex-Mex Cookbook, Legends of Texas Barbecue Cookbook and The Texas Cowboy Cookbook--honor the state's food traditions with recipes and revisionist accounts of how our Lone Star staples came to be. Many of the articles he pens for the Houston Press--where he's been head restaurant reviewer for almost 10 years-- have been nominated for James Beard awards.

 

Series

Books:

The Tex-Mex Grill and Backyard Barbacoa Cookbook, May 2010
Paperback

 

 

 

© 2003-2018 off-the-edge.net  all rights reserved Privacy Policy

Google+ Google+