Are You Really Going to Eat That?: Reflections of a Culinary Thrill Seeker

Front Cover
Counterpoint, 2003 - Cooking - 268 pages
14 Reviews
From Thailand to Nova Scotia, from Mexico to the American South, two-time James Beard Award-winner Robb Walsh takes a wild and witty journey in the world of adventurous eating. Robb Walsh has traveled the globe with his backpack and palate, taking stock of the world's culinary phenomena, and offering up a few of his own. In this collection of essays and recipes, he recounts his last few years of seeking out savory adventures. But whether dining in the Deep South or amongst those Cranky Europeans, Walsh finds that understanding the people and culture behind the dishes is often more challenging than simply digesting the food. And as cities across America become increasingly multicultural, one need not even leave town to unearth the most unusual international cuisine. Seasoned by Walsh's open mind and sly wisdom, Are You Really Going to Eat That? is an ode to the definitive power of food--to heal, communicate, and above all, make us swoon.

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Review: Are You Really Going to Eat That?: Reflections of a Culinary Thrill Seeker

User Review  - Ellen - Goodreads

Okay, not great. He travels the world (mostly North & Central America) and eats food. A predictable amount of exoticism and authenticity-fetishism. Many of the essays end with related recipes, which ... Read full review

Review: Are You Really Going to Eat That?: Reflections of a Culinary Thrill Seeker

User Review  - Karen Deyle - Goodreads

So many writers are just that, culinary thrill seekers. Like Andrew Zimmern, Anthony Bourdain, ...oh look - I ate Durian. Ick. Putrid fish in Russia. Walsh starts with the same premise, but digs ... Read full review

About the author (2003)

Winner of three James Beard Awards, Robb Walsh is the author of ten books, including Legends of Texas Barbecue Cookbook: Recipes and Recollections from the Pit Bosses; The Tex-Mex Cookbook: A History in Recipes and Photos; and Texas Eats: The New Lone Star Heritage Cookbook, with More Than 200 Recipes. He has written for Gourmet, Saveur, and Fine Cooking and has also been a commentator on National Public Radio's Weekend Edition, Sunday. In 2010, Walsh cofounded a nonprofit organization called Foodways Texas to preserve and promote Texas food culture.

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