The Great Ribs Book [Paperback]

Teri Sandison (Author), Hugh Carpenter (Author, Introduction)

Book Description

Publication Date: April 1, 1999

The authors of our popular HOT series (over 200,000 books in print) team up to bring you the skinny on ribs. With dozens of color photographs and detailed discussion of different types of ribs, cooking techniques, and sauces, this slender wonder has everything you need to create the most mouthwatering meals imaginable! Whether you're smoking, grilling, roasting, or braising, THE GREAT RIBS BOOK brings you the basics for creating delectable baby back, buffalo, lamb, and beef ribs, spareribs, and more. And with more than 50 recipes for marinades, rubs, and glazes, a fantastic finger-licking experience is guaranteed.

Editorial Reviews

From Library Journal

Berry is known as the "Bean Queen"Aalthough 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"Athe 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 recipeAoften from a chef who cooks Berry's beansAfor 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 ribsAspareribs, baby back, country-styleAinspired 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 Reed Business Information, Inc.

About the Author

TERI SANDISON is an award-winning food photographer. HUGH CARPENTER teaches at cooking schools throughout North America and at his own school in California's Napa Valley. They are the authors of the HOT and FAST series of books. This is their twelfth cookbook. They live in Oakville, California.


HUGH CARPENTER teaches at cooking schools throughout North America and at his own school in California's Napa Valley. TERI SANDISON is an award-winning food photographer. They are the authors of the HOT and FAST series of books. This is their twelfth cookbook. They live in Oakville, California.

Product Details

• Paperback: 160 pages
• Publisher: Ten Speed Press (April 1, 1999)
• Language: English
• ISBN-10: 1580080715
• ISBN-13: 978-1580080712
• Product Dimensions: 4.5 x 0.5 x 10.2 inches
• Shipping Weight: 10.4 ounces (View shipping rates and policies)
• Average Customer Review: 4.5 out of 5 stars  See all reviews (11 customer reviews)
• Amazon Best Sellers Rank: #440,518 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

13 of 13 people found the following review helpful:

5.0 out of 5 stars If you REALLY like ribs - Get this book!, June 9, 2002

By 

Steve Dittrich (Tracy, CA USA) - See all my reviews

This review is from: The Great Ribs Book (Paperback)

This book is a true rib lover's treasure. The first 33 pages (nicely photo-illustrated) have everything you need to know about types of ribs, meat preparation techniques and cooking methods. After that, it's nothin' but ribs baby!

Be ready to make a tough decision though - which recipe to do first. There are mouth-watering pictures of almost every recipe, and so far, we have not found one we didn't like. This is a cookbook that rib lovers will want to work their way through from cover to cover this summer.

My family's favorite so far is the Carolina Barbecued Ribs (bottom photo - back cover). These have both a rub and a mop and will take you to straight to "Hog Heaven". (If you have little ones or don't like spicy, cut back on the chili powder for this one. It's pretty hot.)

I own LOTS of rib recipe books and this one is by far the best. It's packed with at least one full summer of the best rib-tasting you'll ever enjoy, but you'll return to the recipes in this book again and again.

13 of 13 people found the following review helpful:

4.0 out of 5 stars Ribs, Ribs, and more Ribs, July 11, 2001

By 

jerry i h (Berkeley, CA USA) - See all my reviews

This review is from: The Great Ribs Book (Paperback)

I become skeptical when I see a word such as "Great" in the title of a book. It is either immodesty or exaggeration. I am happy to report that, in this case, the word fits very well.

Each recipe is complete unto itself. It includes the rib type, rib preparation, recommended cooking technique, a rub, the mop, sauces, serving suggestion, etc. The recipes are simple and easy to follow. Kudos to the the kitchen testing staff. Of note is that most recipes can be done simply in an oven, and do not not require a smoker.

This is a good example of a cookbook that focuses on only one subject. It does a very good and very thorough job covering its subject.

My complaint here is that the book will not lay open flat in the kitchen when you are doing the recipes.

The recipes are reliable, and you will love the flavors. Highly recommended.

12 of 12 people found the following review helpful:

5.0 out of 5 stars Fabulous book, August 1, 1999

By A Customer

This review is from: The Great Ribs Book (Paperback)

I took a cooking class from Hugh based on this book and learned how to make ribs cooked in an oven taste almost as good as ones from a outdoor grill. My husband refuses to cook outdoors due to mosquitos and humidity. Hugh's recipes are fabulous, so good that I bought the book to get more. You won't believe the different ways to cook scrumptious ribs.