Author Description

Robb Walsh has traveled the globe immersing himself in some of the world¿s oddest culinary phenomena. Who knew that the Congo peppers of Trinidad looked like shrunken heads? Or that the best place to look for fading black Southern cooking traditions was on a Texas prison farm? On the home front, Walsh ponders what happens when immigrants from Mexico, Pakistan, and Vietnam bring their barbaco, brain masala, and bong lau to Houston shopping centers. In these ethnic eateries, he discusses authentic Mexican food with Mexicans, halal organic ranching with Muslims, and the war in Vietnam with Vietnamese-American kids. ¿An ode to the awesome power of food to enchant, to communicate, and above all, to bring us together.¿