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Nuevo Tex-Mex
Festive New Recipes from Just North of the Border

By David Garrido and Robb Walsh

David Garrido & Robb Walsh  

David Garrido helped pioneer Southwestern cuisine in Texas as an assistant chef to Stephan Pyles at the Routh Street Cafe in Dallas and to Bruce Auden at the Fairmont Hotel in San Antonio. David is currently head chef at Jeffrey's in Austin.

Robb Walsh won the James Beard Journalism Award for his magazine feature writing. He is a columnist for Natural History, former food editor of the Austin Chronicle, and the founder and head judge of the Austin Hot Sauce Contest, the world's largest hot sauce contest.

Manny Rodriguez is a food photographer whose clients include American Express, Neiman-Marcus, and Willians-Sonoma. Born in Havana and raised in Miami, he makes his home in Dallas, Texas.

Nuevo Tex-Mex's forward is written by Stephan Pyles. Stephen Pyles is the chef and owner of Star Canyon in Dallas, and the author of The New Texas Cuisine. Craig Claiborne of the New York Times has called Pyles "an absolute genius in the kitchen."

 

Nuevo Tex-Mex
By David Garrido and Robb Walsh
Chronicle Books
Full-color photographs and illustrations throughout
Paperback, $19.95
ISBN 0-8118-1612-5
Information provided by the publisher.

 

Nuevo Tex-Mex

 

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