Robb Walsh

Robb Walsh is the food editor of Houstonia Magazine, which was founded in 2012; former commentator on National Public Radio’s Weekend Edition, Sunday; former restaurant critic at the Houston Press (2000 until 2010); former editor in chief of Chile Pepper Magazine (1999 to 2000); former food columnist for Natural History magazine, three time winner of the James Beard Award.

Author: Legends of Texas Barbecue Cookbook (Chronicle, June 2002). The Tex-Mex Cookbook (Broadway 2004). Sex, Death & Oysters (Counterpoint Press 2009). Texas Eats (Ten Speed 2010) The Hot Sauce Cookbook (Ten Speed 2012) Barbecue Crossroads (University of Texas Press 2012).

Anthologies: Best Food Writing 2001 through 2009 Cornbread Nation, Best Southern Food Writing volumes I, II, & IV (from the Southern Foodways Alliance).

In July of 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 headquartered in Austin and affiliated with the University of Texas at Austin.