Ebook A Bowl of Red, by Frank X. Tolbert
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A Bowl of Red, by Frank X. Tolbert
Ebook A Bowl of Red, by Frank X. Tolbert
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Product details
Hardcover: 205 pages
Publisher: Doubleday; Revised edition (December 1, 1972)
Language: English
ISBN-10: 0385057636
ISBN-13: 978-0385057639
Package Dimensions:
8.3 x 5.8 x 1 inches
Shipping Weight: 12.8 ounces
Average Customer Review:
4.4 out of 5 stars
30 customer reviews
Amazon Best Sellers Rank:
#760,160 in Books (See Top 100 in Books)
Okay, you can buy this book for the recipes. they're in there, like diamonds in a pile of rock, except the rock is a bunch of gems in its own right.You can learn the history of chili and associated Texas chow and you can learn how foreign influences like California and Ohio have tried to insinuate contaminates into the perfection that is Texas chili.You can read about personalities and quirks and have a good time doing it.And at the end of the day, or in time for dinner, you can grab some meat and some peppers and make your own pot of heaven. It's called chili.
Francis Tolbert's "A Bowl of Red" is an enjoyable read. He was a columnist in Texas, and this book seems to be based on some of his columns. (The narration jumps from first person to third person, and touches on various topics--sounds like he borrowed heavily from his columns in compiling this book.) While he spends a lot of time discussing the beginnings and early years of the Chili cook-off in Terlingua, Texas, in the most substantial part of the book he traces the evolution of chili con carne as it appeared in the southwest. His premise is that it evolved as a staple of the chuck wagon cooks on cattle drives and roundups. There are some interesting recipes in here which I'm looking forward to trying (I prefer bean-less chili with a decent amount of cumin), but this isn't a cookbook in the classic sense--more of a meditation/observation on various aspects of southwestern cuisine.
Great history and tales revolving around chili, from the Texas cowboy point of view, which is the correct one. A uniquely told story by an expert on the subject. Sometimes, nothing beats a bowl of chili.
Frank X. Tolbert was one of Texas best storytellers, and with this book he captured more than how to cook chili, he captured what chili is as a part of Texan culture. It is a great read whether you cook or not. And his basic chili recipe is a hell of a place to start for a great bowl of red.
This book is about Texas Chili; made the way God meant for it to be made,No beans or tofu.and chunks of beef shoulder or brisket ie no chicken or ground beef.
Frank Tolbert's A Bowl of Red started out as a series of columns in the Dallas News but it's hard to define exactly what this book is in terms of form. It's not really a cookbook but I've made terrific chilis from his suggested recipes. It's not even completely about chili, although it starts out with that classic American (not Mexican) dish. Tolbert starts with a rambling history of the origins of chili in Texas cuisine and uses that as a base for wandering around through southwestern cuisine, famous Texas and southern cooks, ghost towns, European immigrants in Texas, the science of chili, chuck wagon chefs and too many other topics to list. His descriptions of the first several World Series of Chili Cookoffs in Terlingua, Texas read like a combination of the Marx Brothers and P.J.O'Rourke.It may be hard to believe but this book is hard to put down. It's one of a kind.
If you love Texas lore and history or food lore and history, you will love this book. More stories than recipes and very entertaining.
Very disappointed in the book. Not enough recipes and the recipes that were in the book were difficult to find and use. The stories were not that entertaining and didn't have a good flow. Read the book for the little bit of history and get your recipes from the internet
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