Ribs : A Connoisseur's Guide to Barbecuing and Grilling
A beautiful full-color guide to a mouthwatering American classic. From Carolina baby-backs to Chicago-style barbeque, few foods inspire as much passion and nostalgia as ribs. Now, with the availability of leaner cuts of meats, ribs are healthier and more popular than ever. Chris O'Hara, author of The Bloody Mary (page 109), brings you Ribs: A Connoisseur's Guide to Grilling and Barbecuing. With dozens of color photographs and detailed recipes for over two dozen varieties of ribs, this book will teach you how to make great-tasting ribs at home. Learn what cooking techniques work best, and what kind of sauce tastes best with each type of meat. Sample exciting recipes for delectable baby-back, buffalo, lamb and beef ribs, spare ribs, and more. Discover the origins of ribs' regional variations and sources for the most popular prepared sauces. Whether you're braising, smoking, roasting or grilling, you won't want to be without this mouthwatering cookbook.
- Hardback | 128 pages
- 55.88 x 137.16 x 17.78mm | 294.83g
- 01 Feb 2001
- ROWMAN & LITTLEFIELD
- The Lyons Press
- Guilford, United States
- colour illustrations
About Christopher B. O'Hara
Chris O'Hara worked as editorial director for Smoke magazine, and was also a contributor to Smoke, Smokeshop, and Tobacco International. He has been an advertising copywriter, freelance writer, art director, and restaurant and bar manager. He is also the author of The Bloody Mary (page 109). He lives on Long Island, New York.