Author(s): Robb Walsh

Food & Drink

Legends of Texas Barbecue has netted 76,000 copies in 15 printings since it was published in 2002. Since then, the barbecue market has continued to evolve and change so the author has completely revised the book by taking out older, less relevant recipes and adding 30% new content. Many new photos also include the up-to-date pitmasters, the BBQ Summer Camp and Camp Brisket at the University of Texas, as well as images from new restaurants.Legendary new barbecue specialists like Aaron Franklin and Daniel Vaughn provide backcover blurbs.