Ribs

Smoked Baby Back Ribs

Smoked Baby Back Ribs excerpted from Seriously Good Barbecue Cookbook: Over 100 of the Best Recipes in the World by Brian Baumgartner and Andrew Rea.

Seriously Good Barbecue Cookbook: Over 100 of the Best Recipes in the World by Brian Baumgartner and Andrew Rea

No one takes barbecue more seriously than Brian Baumgartner, aka Kevin Malone from The Office!

Over 100 recipes from influential BBQ chefs and influencers around the world, organized by regional style
A variety of BBQ styles including Texas, Kansas City, Carolina, and Memphis
Funny and engaging, this book is written in the humorous tone Brian is known for
Introduction by Brian includes the history of barbeque along with Brian’s very own go-to barbecue recipes for grilled chicken and smoked baby back ribs
Foreword by Andrew Rea of Binging with Babish, a cooking show on YouTube with more than 10 million subscribers

Brian Baumgartner (aka Kevin Malone from The Office) has traveled the world far and wide to bring you a collection of some of the world’s most mouth-watering and outrageous BBQ recipes!

This ultimate collection of over 100 barbeque recipes includes famous regional styles including Texas, Kansas City, North Carolina, Memphis, Kentucky, Georgia, Florida, and Alabama, plus international, seafood, and accompanying side dishes, all submitted by home cooks, award-winning chefs, and well-known pitmasters from all corners of the earth. Also included are detailed instructions on how to make the perfect rubs and sauces, desserts, and drinks. (more…)

Hoisin-Glazed Ribs Arepa with Korean Slaw

Hoisin-Glazed Ribs Aerpa with Korean Slaw excerpted from Arepa: Classic & contemporary recipes for Venezuela’s daily bread by Irena Stein.

Arepa: Classic & contemporary recipes for Venezuela's daily bread by Irena Stein

The arepa―a crisp round pocket made from corn flour―is one of Venezuela’s defining foods. Gluten-free and dairy-free, arepas are endlessly adaptable, unarguably delicious, and fun to eat. From chicken to cheese, avocado, and pork, just about anything you would put between two slices of bread can fit into an arepa.

With a growing number of arepa bars opening globally and top chefs and food lovers alike discovering Venezuelan cuisine, arepa fever is spreading fast! Arepa will introduce this celebrated little pocket to everyday eating, first by teaching how to make arepa dough from scratch, then providing instructions on how to cook them, and pairing them with countless fillings and flavour combinations.

Making arepas is easily accomplished in any home kitchen with four simple ingredients―corn flour, water, oil, and salt―and they can be assembled in advance. They contain no replacement or unnatural ingredients, making them way healthier than most gluten-free bread recipes. No rising is required, making the dough easier than bread, and there’s no rolling, making them less tricky than tacos. With a little practice, it will become simple to add arepas to your culinary repertoire. (more…)

Beer-Braised Beef Short Ribs

Beer-Braised Beef Short Ribs, excerpted from Lidia’s a Pot, a Pan, and a Bowl by Lidia Matticchio Bastianich and Tanya Bastianich Manuali. Copyright © 2021 Tutti a Tavola, LLC. Photography by Armando Rafael. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

Lidia's a Pot, a Pan, and a Bowl: Simple Recipes for Perfect Meals Lidia Bastianich—”doyenne of Italian cooking” (Chicago Times)—makes Italian cooking easy for everyone with this new, beautifully designed, easy-to-use cookbook. Here are more than 100 homey, simple-to-prepare recipes that require fewer steps and fewer ingredients (not to mention fewer dirty pots and pans!), without sacrificing any of their flavour.

These are just a few of the delectable dishes that fill this essential book of recipes:

• Spinach, Bread, and Ricotta Frittata
• One-Pan Chicken and Eggplant Parmigiana
• Roasted Squash and Carrot Salad with Chickpeas and Almonds
• Penne with Cauliflower and Green Olive Pesto
• Balsamic Chicken Stir-Fry
• Skillet Lasagna
• Braised Calamari with Olives and Peppers
• Beer-Braised Beef Short Ribs
• Apple Cranberry Crumble

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Fragrant Sichuan Short Ribs

Fragrant Sichuan Short Ribs, Cooking on the Big Green Egg: Everything you need to know from set-up to cooking techniques, with 70 recipes by James Whetlor. Photography by Sam Folan.

Cooking on the Big Green Egg Big Green Egg has a cult following amongst BBQ experts due to its high-performance cooking at a range of temperatures and NASA specification ceramics. As more and more enthusiasts realize what a versatile and practical bit of cooking kit the EGG is, experts and amateurs alike are looking for recipes to test out their skills and maximize the EGG’s capabilities.

Cooking on the Big Green Egg showcases this vital piece of outdoor cooking equipment and offers instructions and recipes for everything you’d ever want to cook in it. Award-winning author of Goat, James Whetlor, guides the reader through the basics of using your Big Green Egg, with a full explanation of how it works and how to get the best out of it, whether you’re cooking on the grill or plancha, oven roasting, smoking, baking, cooking “dirty” directly on the coals, or taking it low and slow.

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Hong Shao “Red Braised” Spareribs

Hong Shao “Red Braised” Spareribs, Xi’an Famous Foods by Jason Wang. Photography by Jenny Huang.

Since its humble opening in 2005, Xi’an Famous Foods has expanded from one stall in Flushing to 14 locations in Manhattan, Brooklyn, and Queens. CEO Jason Wang divulges the untold story of how this empire came to be, alongside the never-before-published recipes that helped create this New York City icon.

From heavenly ribbons of liang pi doused in a bright vinegar sauce to ﬂatbread ﬁlled with caramelized pork to cumin lamb over hand-pulled Biang Biang noodles, this cookbook helps home cooks make the dishes that fans of Xi’an Famous Foods line up for while also exploring the vibrant cuisine and culture of Xi’an.

Transporting readers to the streets of Xi’an and the kitchens of New York’s Chinatown, Xi’an Famous Foods is the cookbook that fans of Xi’an Famous Foods have been waiting for.

Xi’an Famous Foods: The Cuisine of Western China, from New York’s Favorite Noodle Shop is available at Amazon.com and Indigo.ca. (more…)

Cookbook Review: Junk food Japan

Packing a heavy punch and offering a fresh new look at Japanese food, chef Scott Hallsworth of London’s Kurobuta restaurant prides himself on reworking the “Iazakaya” Japanese pub style of relaxed eating and drinking. Kurobuta serves food that is both incredibly inventive yet comfortingly familiar. The restaurant’s signature dishes—Barbequed Pork Belly in Steamed Buns with a Spicy Peanut Soy Sauce, Tea Smoked Lamb and Kombu, and Roasted Chilean Seabass—are packed with flavour and are guaranteed to wow friends, family, and hungry gatecrashers.

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