BEST OF THE BARBECUE BOOKSRaichlen on Ribs by Steven RaichlenReviewed by Madelyn Miller, the TravelladyGet Ready to Break Out the Wetnaps! Think a rib is a rib is a rib? Well, let’s set the record straight. Right in time for barbecue season, master griller Steven Raichlen gives us dozens of new reasons to worship this venerable morsel of meat. In his new book, Raichlen on Ribs, the host of the popular PBS series Barbecue University, takes on America’s favorite finger food and gives us the lowdown on how to satisfy those cravings for spicy, smoky, bone-gnawingly luscious ribs. “Despite the popularity of these meaty staves,” writes Raichlen, “a surprising number of people are intimidated by the prospect of cooking ribs — how to season them, cook them, serve them.” No more. This mouthwatering addition to the Raichlen grilling library is a veritable Ribs 101, complete with Raichlen’s Eight Essential Techniques for Prepping and Cooking Ribs; Six Great Live-Fire Techniques; Must-Have Tools and Accessories for Cooking Ribs; and his unique brand of insight into the great debate in the realm of ribs — Smoking vs. Grilling. And, of course there are the recipes: 75 delectable, all-new ways to cook the best ribs from around the world. The succulent globe-trotting roaster includes: Tandoori Lamb Ribs; Chino-Latino Barbecued Ribs with Guava Barbecue Sauce; Sauerkraut Braised Ribs with Smoked Beer Barbecue Sauce; Country-Style Ribs with Chilean Pepper Sauce; Lone Star Beef Ribs; Rotisserie Veal Ribs with Herbes de Provence; and Hoodoo Barbecue Lamb Riblets with Vanilla Barbecue Sauce. There is also a slew of sauces, sides, drinks, and desserts that compliment any rib — whether it be beef, lamb, veal, bison, pork, or, even, fish. Yes, Fish Ribs with Gastrique Barbecue Sauce — check it out (Amazonian Tambaqui doesn’t swim in your parts? Make the recipe with veal ribs instead.) With Raichlen on Ribs, this summer promises to make everyone a rib master! Steven Raichlen, America’s “master griller” (Esquire), is host of the popular PBS series Barbecue University at the Greenbrier. Bon Appétit named him “Cooking Teacher of the Year” in 2003. Three of his Barbecue! Bible books have won James Beard or IACP Awards; four were main selections of The Good Cook Club. They have been translated into 10 languages from French to Japanese. In addition, he is author of the award-winning Miami Spice: The New Florida Cuisine — 27 cookbooks in all. He lives and grills in Coconut Grove, Florida, and on Martha’s Vineyard, Massachusetts. OTHER FAVORITE COOKBOOKS FROM THE TRAVELLADYCOOKING SCHOOL SECRETS FOR REAL WORLD COOKS 101 Things to do with a Tortilla THE FEARLESS CHEF Mom’s Best One-Dish Suppers EASY AND HEALTHY Easy Diabetic Cooking with 4 ingredients The Real Food Daily cookbook Weight Watchers 5 Ingredient 15 Minute Cookbook The 250 Best 4-Ingredient Recipes 101 THINGS TO DO WITH A SLOW COOKER 101 Things to do with a Casserole BURGERS The Gourmet Burger A CHICKEN IN EVERY POT COOKING FOR TWO HOW TO MAKE LOVE AND DINNER AT THE SAME TIME DESSERTS Quick Fixes with Mixes Chocolate from the Cake Doctor 101 Things to do with a Cake Mix 101 More Things to do with a Cake Mix |
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