Great Ribs Book Book

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!

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.