Great Ribs Book

Great Ribs Book

by Hugh Carpenter, Teri Sandison
     
 

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Platters of tender, juicy ribs have long reigned as classic home-cooking favorites. In The Great Ribs Books, best-selling cookbook authors Hugh Carpenter and Teri Sandison team up to bring you their stylish expertise with these surprisingly versatile meats, including the lowdown on the different types of ribs, cooking techniques, sauces, and more. You'll also

Overview

Platters of tender, juicy ribs have long reigned as classic home-cooking favorites. In The Great Ribs Books, best-selling cookbook authors Hugh Carpenter and Teri Sandison team up to bring you their stylish expertise with these surprisingly versatile meats, including the lowdown on the different types of ribs, cooking techniques, sauces, and more. You'll also find over 60 recipes pairing succulent baby back ribs, spareribs, short ribs, beef and lamb ribs with delectable flavors and ingredients from all over the world. With such an innovative array of marinades, sauces, rubs, and glazes—including Ribs with Fiery Mango Marinade and Ribs with Spicy Carolina Barbecue Sauce—you will have everything you need to create the most mouthwatering meals imaginable!

Editorial Reviews

Library Journal
Berry is known as the "Bean Queen"--although 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"--the 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 recipe--often from a chef who cooks Berry's beans--for 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 ribs--spareribs, baby back, country-style--inspired 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. Copyright 1999 Cahners Business Information.

Product Details

ISBN-13:
9781580080712
Publisher:
Potter/Ten Speed/Harmony
Publication date:
04/28/1999
Series:
Cooking/Reference Series
Pages:
160
Sales rank:
588,978
Product dimensions:
4.52(w) x 10.22(h) x 0.45(d)

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Meet the Author

The husband-and-wife team of Hugh Carpenter and Teri Sandison are the authors of Hot Wok; Hot Chicken; Hot Pasta; Hot Barbecue; Hot Vegetables; The Fusion Food Cookbook, which received a James Beard Award nomination in 1995; Chopstix, which received the IACP nomination for Best Food Photography.Hugh Carpenter is one of America's most popular cooking teachers and writers, and his articles appear in many newspapers and magazines. In addition to the cooks he has influenced through frequent television and radio appearances, he has taught more than 70,000 students in classes at cooking schools throughout North America and at his own school in Napa Valley, CA, which he runs in association with Cakebread Winery.Teri Sandison began her art career in painting and drawing. She then studied photography at Art Center College of Design, where she specialized in food and wine photography and later was a member of the photography faculty. She has done the photography for more than 40 cookbooks from leading publishers and clients.Teri and Hugh live in the Napa Valley community of Oakville.The husband-and-wife team of Hugh Carpenter and Teri Sandison are the authors of Hot Wok; Hot Chicken; Hot Pasta; Hot Barbecue; Hot Vegetables; The Fusion Food Cookbook, which received a James Beard Award nomination in 1995; Chopstix, which received the IACP nomination for Best Food Photography.Hugh Carpenter is one of America's most popular cooking teachers and writers, and his articles appear in many newspapers and magazines. In addition to the cooks he has influenced through frequent television and radio appearances, he has taught more than 70,000 students in classes at cooking schools throughout North America and at his own school in Napa Valley, CA, which he runs in association with Cakebread Winery.Teri Sandison began her art career in painting and drawing. She then studied photography at Art Center College of Design, where she specialized in food and wine photography and later was a member of the photography faculty. She has done the photography for more than 40 cookbooks from leading publishers and clients.Teri and Hugh live in the Napa Valley community of Oakville.

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