The Chili Cookbook

“Robb Walsh’s new book embraces, examines, and celebrates all variety of chili pepper stew. Lucky us. Walsh is one of the great chroniclers of Texas foodways, a thoughtful historian and a warm, charming writer to boot, and while many cookbooks are written to be read as much as cooked from, rarely does one so deftly strike a balance between both.”
- Eater

“While no individual chili is capable of satisfying everyone, I guarantee every chili fan will find a recipe in The Chili Cookbook that suits their needs. Robb Walsh, a food writer best known for his books on Tex-Mex and barbecue, is about as comprehensive as one can get in single subject cookbook.”
– Epicurious

“As far as I’m concerned, there are only two books on the history of chili: my father’s A Bowl of Red and Robb Walsh’s The Chili Cookbook.” 
– Frank X. Tolbert 2

“Walsh is one of food writing’s best storytellers, so the book is satisfying even if you never whip out your Dutch oven and get cooking. You should, though: The fascinating tale is best enjoyed with a big bowl of chili con carne. (Walsh’s recipe from El Real in Houston is killer.)” 
- Serious Eats