Product Description

The authors of the popular "Hot" series (over 200,000 books in print) give readers the basics for creating baby back, buffalo, lamb, and beef ribs, spareribs, and more. Full color.

Product Details

• Amazon Sales Rank: #264818 in Books
• Published on: 1999-04-01
• Released on: 1999-04-01
• Original language: English
• Number of items: 1
• Binding: Paperback
• 160 pages

Features

• ISBN13: 9781580080712
• Condition: NEW
• Notes: Brand New from Publisher. No Remainder Mark.
• Click here to view our Condition Guide and Shipping Prices

From Library Journal
Berry is known as the "Bean Queen"Aalthough 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"Athe 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 recipeAoften from a chef who cooks Berry's beansAfor 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 ribsAspareribs, baby back, country-styleAinspired 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 Reed Business Information, Inc.

About the Author
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.

Customer Reviews

Ribs, Ribs, and more Ribs
I become skeptical when I see a word such as "Great" in the title of a book. It is either immodesty or exaggeration. I am happy to report that, in this case, the word fits very well.

Each recipe is complete unto itself. It includes the rib type, rib preparation, recommended cooking technique, a rub, the mop, sauces, serving suggestion, etc. The recipes are simple and easy to follow. Kudos to the the kitchen testing staff. Of note is that most recipes can be done simply in an oven, and do not not require a smoker.

This is a good example of a cookbook that focuses on only one subject. It does a very good and very thorough job covering its subject.

My complaint here is that the book will not lay open flat in the kitchen when you are doing the recipes.

The recipes are reliable, and you will love the flavors. Highly recommended.

Fabulous book
I took a cooking class from Hugh based on this book and learned how to make ribs cooked in an oven taste almost as good as ones from a outdoor grill. My husband refuses to cook outdoors due to mosquitos and humidity. Hugh's recipes are fabulous, so good that I bought the book to get more. You won't believe the different ways to cook scrumptious ribs.

If you REALLY like ribs - Get this book!
This book is a true rib lover's treasure. The first 33 pages (nicely photo-illustrated) have everything you need to know about types of ribs, meat preparation techniques and cooking methods. After that, it's nothin' but ribs baby!

Be ready to make a tough decision though - which recipe to do first. There are mouth-watering pictures of almost every recipe, and so far, we have not found one we didn't like. This is a cookbook that rib lovers will want to work their way through from cover to cover this summer.

My family's favorite so far is the Carolina Barbecued Ribs (bottom photo - back cover). These have both a rub and a mop and will take you to straight to "Hog Heaven". (If you have little ones or don't like spicy, cut back on the chili powder for this one. It's pretty hot.)

I own LOTS of rib recipe books and this one is by far the best. It's packed with at least one full summer of the best rib-tasting you'll ever enjoy, but you'll return to the recipes in this book again and again.