Robb Walsh

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

Photo by: Laurie Smith

Robb Walsh is a three time James Beard Award winner. He has worked as a commentator on NPR's Weekend Edition, served as the restaurant critic at the Houston Press from 2000 until 2010. Robb also worked as the editor-in-chief of Chile Pepper Magazine and as the food columnist for Natural History magazine. He has written for Gourmet, Saveur and Fine Cooking.

Walsh is the author of more than a dozen food books including Legends of Texas Barbecue Cookbook, which was nominated for the James Beard Award in the Americana category. His book, The Tex-Mex Cookbook, was nominated for the IACP Cookbook Award in the American Category. His book, Sex, Death & Oysters was voted one of the best food books of 2009 by Amazon. He is also the author of Texas Eats (2010), The Hot Sauce Cookbook (2012), and Barbecue Crossroads (2012). His latest book, The Chili Cookbook will be released in September 2015.

Walsh's work has appeared in several anthologies including: Best Food Writing 2001 through 2009, Cornbread Nation, Best Southern Food Writing volumes I, II, & IV from the Southern Foodways Alliance. He is the founder and head judge of the Austin Chronicle Hot Sauce Festival, now in its 23rd year. Website:


See Robb's Recipes

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