Articoli correlati a Raichlen on Ribs, Ribs, Outrageous Ribs: 99 Top-Notch,...

Raichlen on Ribs, Ribs, Outrageous Ribs: 99 Top-Notch, Tasty, Truly Tempting Recipes Plus Slaws, Sauces, Baked Beans, and More - Brossura

Raichlen, Steven

 
9780761142119: Raichlen on Ribs, Ribs, Outrageous Ribs: 99 Top-Notch, Tasty, Truly Tempting Recipes Plus Slaws, Sauces, Baked Beans, and More
Brossura
ISBN 10: 0761142118 ISBN 13: 9780761142119
Casa editrice: Workman Pub Co, 2006

Sinossi

It’s a marriage made in BBQ heaven: America’s foremost grilling guru takes on ribs. Baby backs and spare ribs, short ribs and long ribs, pork ribs, beef ribs, lamb ribs, and more—a passionate, single-subject celebration of meaty, smoky, sweet ’n’ spicy, crowd-pleasing, fall-off-the-bone-tender ribs.

A perfect rib is the culmination of the griller’s art, and nobody’s better at showing how to put it all together—the tastes, techniques, ingredients, recipes, tips—than Steven Raichlen, award-winning author of Barbecue! Bible, How to Grill, Beer-Can Chicken, and other BARBECUE! BIBLE® books with 3 million copies in print. Here are 75 mouth-watering, repertoire-expanding, rib-rocking recipes: Buccaneer Baby Backs with Rumbullion Barbecue Sauce. Lone Star Barrel Staves. Tandoori Ribs. Maui-Style Short Ribs. Jamaican Jerk Ribs. Thai Sweet Chili Ribs. The Original Dinosaur Ribs. Cousin Dave’s Chipotle Chocolate Ribs. But the book is also a rib clinic: It covers the nine methods for cooking ribs, from direct grilling to spit-roasting. The essential techniques for handling ribs. Key ingredients in making homemade sauces, mops, and rubs. And boxes throughout to help take your rib cookery to the next level—even to the competition level, with tips on how to enter and how to win.

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Dalla quarta di copertina

A virtual rib clinic: The rib fanatic's field guide. Eight essential techniques for prepping and cooking. The six great live-fire methods, beginning with direct grilling. Tips for taking your ribs to the competition level (even in your own backyard). Plus 27 sauces, 15 sides, and of course the meat of the matter: ribs in all their variety, from First-Timer's to pineapple-marinated "dinosaur bones" (beef ribs) to Jamaican jerk spareribs to award-winning pastramied short ribs. Now you can never have too much of a good thing.

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Editore
Workman Pub Co
Data di pubblicazione
2006
Lingua
Inglese
ISBN 10 
0761142118
ISBN 13 
9780761142119
Rilegatura
Copertina flessibile
Numero di pagine
298
Contatto del produttore
non disponibile
Persona responsabile
non disponibile