Cover image for The great ribs book
Title:
The great ribs book
Author:
Carpenter, Hugh.
Personal Author:
Publication Information:
Berkeley, Calif. : Ten Speed Press, 1999.
Physical Description:
160 pages : color illustrations ; 27 cm
Language:
English
Subject Term:
Added Author:
ISBN:
9781580080712
Format :
Book

Available:*

Library
Call Number
Material Type
Home Location
Status
Central Library TX749 .C37 1999 Adult Non-Fiction Non-Fiction Area
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Summary

Summary

The authors of our popular HOT series (over 200,000 books in print) team up to bring you the skinny on ribs. With dozens of color photographs and detailed discussion of different types of ribs, cooking techniques, and sauces, this slender wonder has everything you need to create the most mouthwatering meals imaginable! Whether you're smoking, grilling, roasting, or braising, THE GREAT RIBS BOOK brings you the basics for creating delectable baby back, buffalo, lamb, and beef ribs, spareribs, and more. And with more than 50 recipes for marinades, rubs, and glazes, a fantastic finger-licking experience is guaranteed.


Author Notes

TERI SANDISON is an award-winning food photographer. HUGH CARPENTER teaches at cooking schools throughout North America and at his own school in California's Napa Valley. They are the authors of the HOT and FAST series of books. This is their twelfth cookbook. They live in Oakville, California.


HUGH CARPENTER teaches at cooking schools throughout North America and at his own school in California's Napa Valley. TERI SANDISON is an award-winning food photographer. They are the authors of the HOT and FAST series of books. This is their twelfth cookbook. They live in Oakville, California.


Reviews 1

Library Journal Review

Berry is known as the "Bean Queen"Äalthough she grows other things at her northern New Mexican ranch, it's her heirloom beans that have made her famous in culinary circles. She started out growing specialty produce for Coyote Caf‚, Mark Miller's well-known Santa Fe restaurant, but now the focus of the ranch is what New York Times food writer Fabricant refers to as Berry's "library"Äthe 300 or so different bean plants she grows each season and what could be called the reference section, jars of dried beans from adzuki to white emergo. The authors cover just 30 of these beans in their book, providing description, background, cooking information, and (usually) one recipeÄoften from a chef who cooks Berry's beansÄfor each type. A nice book, but considering Berry's knowledge of unusual beans, disappointing in its brevity. For larger collections. Carpenter and Sandison are the authors of more than half a dozen previous cookbooks, including Hot Wok (LJ 6/15/95). Although their subject this time seems a rather narrow one, they offer dozens of delicious recipes for ribsÄspareribs, baby back, country-styleÄinspired by cuisines all over the world: Szechuan Fire Ribs, Moroccan Glazed Ribs, Southwest Barbecued Ribs, and more. There's a good introductory section on cooking techniques and an illustrated glossary of ingredients. For most collections. (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.


Table of Contents

Introductionp. 6
Great Ribs of All Typesp. 9
Preparation and Cooking Techniquesp. 17
Show-Stopping Asian Ribsp. 35
New Approaches for American Ribsp. 57
Mexican and Southwestern Masterpiecesp. 79
Mediterranean and Caribbean Ribsp. 95
Fruit-Based Barbecue Glazesp. 113
Succulent Braised Ribsp. 133
Artists' Creditsp. 150
Acknowledgmentsp. 150
Conversion Chartsp. 151
Glossaryp. 152
Indexp. 156

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