A chili-head's delight, this book wrestles with the chili arguments that rage in cookoffs and home kitchens country-wide--with beans or without, tomatoes yes or no, ground meat or cubed--providing a wealth of recipes, expertise, and outspoken opinion on making the best bowl of red.
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A chili-head's delight, this book wrestles with the chili arguments that rage in cookoffs and home kitchens country-wide--with beans or without, tomatoes yes or no, ground meat or cubed--providing a wealth of recipes, expertise, and outspoken opinion on making the best bowl of red.
Read Less
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Although I have just about every book A.D. Livingston has written, I have to say this was not my favorite. I am very much into Chili History, lore, cooking and eating. I have most of the books written that are still in print and a few that are not. Perhaps I am wrong
(I was once) heheheeee, but this book seems more of a research project as opposed to something he actually lives. He criticizes another Authors opinions when in fact the other Authors opinions cannot be proven to be wrong and I thought it came across as somewhat arrogant. (Just my opinion folks).
I am more of a purest when it comes to Chili and many of the recipes I thought were rather outlandish. I like hearty Chili... not Spaghetti Sauce.
Also he said in his book that Cumin was something rather new in Chili... well, I have a Texas Red Recipe that came from my Grandmother and is probably 100 years old and it has Cumin in it.... is that new?
Having said all this, there are some interesting points he has and I would recommend it to those that already KNOW about Chili and would like to read it as entertainment.
