- Hardcover: 116 pages
- Publisher: Globe-Pequot Press (May 22 2002)
- Language: English
- ISBN-10: 158574171X
- ISBN-13: 978-1585741717
- Product Dimensions: 13.7 x 5.6 x 1.8 cm
- Shipping Weight: 295 g
- Average Customer Review: 4.2 out of 5 stars See all reviews (10 customer reviews)
- Amazon Bestsellers Rank: #1,723,179 in Books (See Top 100 in Books)
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Product Details |
Product Description
Review
Ribs will have you ready to stoke up the barbie before the snow's finished melting....an everything-you-want-to-know guide. -- New York Daily News
About the Author
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.
Inside This Book
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Customer Reviews
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Most helpful customer reviews
4.0 out of 5 stars
Ribs book hits mark,
By
This review is from: Ribs: A Connoisseur's Guide to Grilling and Barbecuing (Hardcover)
This book is aimed at the novice barbeque man looking to move into the big leagues, and does a fine job introducing the reader to the basics of the art. O'Hara is no pitmaster by any stretch of the imagination--he even admits as much--but he doesn't have to be. This workmanlike effort discusses with style and humor the finer points of making your own bbq sauces, glazes and dry rubs, and teaches a variety of different methods for cooking ribs: even oven baking techniques for city dwellers. While barbeque purists may scoff, O'Hara has hit the nail on the head and produced a nice little guide that is the perfect gift for the novice barbequer. I recommend it.
2.0 out of 5 stars
...You're Kidding,
By
This review is from: Ribs: A Connoisseur's Guide to Grilling and Barbecuing (Hardcover)
On page 5, the author admits that he just discovered the difference between grilling and BBQ'ing. What? And he is from the South? Aside from spending the first 20 pages on non-rib essentials (like a full page describing an Apron), I found that the best part of the book was the last 12 pages describing prepared, retail, bottled BBQ sauces. The tone of the center piece pages is set by a picture of pulling ribs out of boiling water. Yuck! While he admits that boiling is not the preferred way of cooking, he suggests that you can produce acceptable ribs in this fashion. I'm sorry, but I'm looking for a much more professional treatment of rib cooking from an expert...
2.0 out of 5 stars
Nothing special,
By A Customer
This review is from: Ribs: A Connoisseur's Guide to Grilling and Barbecuing (Hardcover)
Here in the deep south, cooking ribs is something of a religious experience. I had to dismiss this book as soon as the author discussed boiling ribs. Boiling ribs is a sacrilige! Any experienced outdoor cook can tell you that - and they can also tell if ribs have been boiled (or parboiled, if you will) prior to placing them in the cooker. Other than this, the other items in the book are common to many other cookbooks. So, there is nothing new or special in this book.
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