Robb Walsh

File:Robb Walsh.jpg

Robb Walsh is an American food writer, cookbook author, and restaurant owner who divides his time between Galway Bay, Ireland, and Galveston, Texas.{{Cite web|url=https://www.irelandeats.com/contact|title=Robb Walsh {{!}} Ireland Eats|website=Robb Walsh {{!}} Ireland Eats|language=en|access-date=2018-03-07}} He is a former commentator on National Public Radio's Weekend Edition, Sunday;{{Cite episode |title= Best Pizza |url=https://www.npr.org/templates/story/story.php?storyId=1064825 |access-date= October 14, 2015 |series= Weekend Edition |first=Robb |last=Walsh |network= NPR |date= October 3, 1999 }} 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, and three-time winner of the James Beard Award.{{cite web|url=http://www.jamesbeard.org/search/site/robb+walsh|title=James Beard Awards Search, Robb Walsh}} He currently writes about food for magazines such as Houstonia{{cite web|url=http://www.houstoniamag.com/producers/robb-walsh|title=Houstonia Magazine Producers, Robb Walsh}} and Texas Highways,{{cite web|url=http://www.texashighways.com/food-drink/item/393-art-spiritual-pursuit-culture-of-bbq|title=The Art, Spiritual Pursuit, & Culture of BBQ}} and websites such as First We Feast.{{cite web|url=http://firstwefeast.com/author/robb-walsh/|title=First We Feast Authors, Robb Walsh}} He was a partner and co-founder of the former El Real Tex-Mex Cafe{{cite web|url=http://elrealtexmex.com/about/|title=About El Real Tex-Mex Cafe}} in Houston's Montrose neighborhood.

Walsh is the author of more than a dozen food books, including Legends of Texas Barbecue Cookbook (Chronicle, June 2002), which was nominated for the James Beard Award in the Americana category. His book, The Tex-Mex Cookbook (Broadway 2004), was nominated for the IACP Cookbook Award in the American Category. His book, Sex, Death & Oysters (Counterpoint Press 2009) was voted Book of the Month in January 2009 by Amazon.com.{{Cite book|title=Sex, Death and Oysters: A Half-Shell Lover's World Tour|last=Walsh|first=Robb|date=2009-12-22|publisher=Counterpoint|isbn=9781582435558|location=Berkeley|language=en}} He is also the author of Texas Eats (2010) and The Hot Sauce Cookbook (2012) from Ten Speed Press and Barbecue Crossroads (2012) from the University of Texas Press. His latest book is The Chili Cookbook from Ten Speed Press, which will be released in September 2015.

Robb Walsh's writings appear in several anthologies including: Best Food Writing 2001 through 2009 and Cornbread Nation, Best Southern Food Writing volumes I, II, & IV from the Southern Foodways Alliance. He is the founder and head judge of the Austin Chronicle Hot Sauce Festival, now in its 25th year.{{cite web|url=http://www.austinchronicle.com/food/2015-08-21/silver-linings/|title=Silver Linings: 25 years of blood, sweat, and beers}}

In July 2010, along with other veterans of the Southern Foodways Alliance, Walsh founded a non-profit organization called Foodways Texas{{cite web|url=http://www.houstonpress.com/restaurants/barbecue-onions-and-red-soda-dispatches-from-the-2013-foodways-texas-symposium-6404149|title=BARBECUE, ONIONS AND RED SODA: DISPATCHES FROM THE 2013 FOODWAYS TEXAS SYMPOSIUM}} to preserve and promote Texas food culture. Foodways Texas is headquartered in Austin and is affiliated with the University of Texas at Austin.