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America's
Worst Breakfast Foods
By David Zinczenko, with Matt
Goulding
It’s hard to overestimate the
importance of eating breakfast. Studies show that people who take time
for a morning meal consume fewer calories over the course of the day...
More»
5
Essential Weight Loss Foods
By Dr. MaoShing Ni
There are many fad diets that promise
to help you lose weight in almost no time at all. After two or three
weeks on the diet you find yourself... More»
Bad
Foods that are Actually Great for Your Waist
By Camille Noe Pagán
If you've been avoiding burgers, ice cream,
and pizza thinking you're doing your waistline a favor, don't. They
can actually help you lose weight -- and keep it off, too. More»
See
All»
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«Cookbook
Review Index
Cookbook
Review
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Raichlen on Ribs, Ribs, Outrageous
Ribs, By Steven Raichlen
Reviewed by Publishers
Weekly
Grillmaster Raichlen (The Barbecue
Bible; etc.) believes "[t]he rib is surely
the most perfect morsel of meat known to man. Most of
the world's great food cultures back me on this."
To wit, he points to the gastronomy of Argentina, Brazil,
Italy, China, Korea and, of course, America. Yet many
of the people who attend Raichlen's Barbecue University
tell him the thought of cooking ribs intimidates them.
While the task isn't complicated, Raichlen admits, a
solid grasp of technique, tradition, lore and science
can help anyone prepare "the perfect bones."
In his casual, friendly manner, Raichlen takes readers
through the ins and outs of ribs, with anatomy lessons
explaining the difference between various cuts of ribs
(like baby backs and rib tips) and instructions on trimming
and peeling; seasoning or marinating; and mopping and
saucing. He covers direct grilling, smoke-roasting,
smoking and spit-roasting (and their variations), with
advice on which kinds of ribs are best suited to each
method. After an overview of tools and accessories,
it's on to the 75 recipes in all their carnivorous glory.
From First-Timer's Ribs ("the foolproof recipe
that gives you competition-quality bones every time")
to Grandpa's Barbecued Pastramied Short Ribs, Raichlen's
got ribs—as well as all the necessary sides and
sauces—covered. (Apr. 24)
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