Robb Walsh

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Robb Walsh is the food critic[1] of Houstonia Magazine, which was founded in 2012; former commentator on National Public Radio’s Weekend Edition, Sunday; former restaurant critic at the Houston Press (2000 until 2010); former editor in chief of Chile Pepper Magazine (1999 to 2000); former food columnist for Natural History magazine, three time winner of the James Beard Award.[2]

In July 2010, along with other veterans of the Southern Foodways Alliance, Walsh co-founded a non-profit organization called Foodways Texas to preserve and promote Texas food culture. Foodways Texas is headquartered in Austin and affiliated with the University of Texas at Austin.

Selected publications[edit]

Books
  • Legends of Texas Barbecue Cookbook (Chronicle, June 2002).
  • The Tex-Mex Cookbook (Broadway 2004).
  • Sex, Death & Oysters (Counterpoint Press 2009).
  • Texas Eats (Ten Speed 2010)
  • The Hot Sauce Cookbook (Ten Speed 2012)
  • Barbecue Crossroads (University of Texas Press 2012).
Anthologies
  • Best Food Writing 2001 through 2009
  • Cornbread Nation
  • Best Southern Food Writing volumes I, II, & IV (from the Southern Foodways Alliance).

References[edit]