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America's Best Ribs (eBook)
224 Seiten
Andrews McMeel (Verlag)
978-1-4494-1414-6 (ISBN)
Hot on the heels of the best seller America's Best BBQ comes America's Best Ribs, by legendary barbecue champion Chef Paul Kirk and the ambassador of barbecue, Ardie A. Davis, a/k/a Remus Powers, PhB.
There are a lot of barbecue books on the market, but surprisingly few on ribs, even though they're a core part of the championship circuit and one of America's most beloved foods. In addition to 100 mouthwatering recipes for rock-your-world ribs and delicious sides and desserts to complement them, this more-than-a-cookbook also includes tips for competitive barbecuing, juicy stories and lore from backyards and competitions, and tons of full-color photographs that showcase America's barbecue scene at its best.
Now everyone can make championship-caliber ribs at home-whether pork, beef, lamb, or even buffalo. This ultimate guide not only includes basics for beginners, but also features tips for building your own award-winning rubs, sauces, marinades, and brines. It's a must-have for the libraries of professional and amateur barbecuers-as well as an appetizing armchair read for people who may not tend to the pit but do love to eat 'cue.
"e;A collection of recipes, tips and stories about ribs of nearly every meat variety"e; from the bestselling authors of America's Best BBQ (The Pitch).There are a lot of barbecue books on the market, but surprisingly few on ribs, even though they're a core part of the championship circuit and one of America's most beloved foods. In addition to 100 mouthwatering recipes for rock-your-world ribs and delicious sides and desserts to complement them, this more-than-a-cookbook also includes tips for competitive barbecuing, juicy stories and lore from backyards and competitions, and tons of full-color photographs that showcase America's barbecue scene at its best.Now everyone can make championship-caliber ribs at home-whether pork, beef, lamb, or even buffalo. This ultimate guide not only includes basics for beginners, but also features tips for building your own award-winning rubs, sauces, marinades, and brines. It's a must-have for the libraries of professional and amateur barbecuers-as well as an appetizing armchair read for people who may not tend to the pit but do love to eat 'cue."e;Whatever your level of cooking experience, however you prefer your ribs, you'll learn how to make them better than ever before . . . Dig into more than 100 tried and true recipes for incredibly tasty ribs, side dishes and desserts, along with techniques to better do-it-yourself, whether you're a backyard beginner or accomplished grill king or queen."e; -Cooking Up a Story"e;There are recipes for pork, beef and bison, as well as lamb and mutton. I have to say, these recipes sound phenomenal . . . Regardless of your experience level, America's Best Ribs has something for everyone."e; -Top Ribs
Erscheint lt. Verlag | 1.5.2012 |
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Sprache | englisch |
Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Länderküchen |
Sachbuch/Ratgeber ► Essen / Trinken ► Themenkochbücher | |
ISBN-10 | 1-4494-1414-1 / 1449414141 |
ISBN-13 | 978-1-4494-1414-6 / 9781449414146 |
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