Steaks, Ribs, Chops: And All the Fixin's That Make 'Em Great - Softcover

Better Homes And Gardens Books

9780696208287: Steaks, Ribs, Chops: And All the Fixin's That Make 'Em Great

Softcover

ISBN 10: 0696208288 ISBN 13: 9780696208287

Publisher: Better Homes & Gardens Books, 1998

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This meat-and-potatoes cookbook delivers 87 outstanding meat and side-dish recipes.

Terrific resource on cooking, buying and serving meat.

Up-do-date information on cuts, how to cook them, cooking time and grilling tips.

Includes recipes for a smoker, as well as a grill.

Must-have rubs and marinades.

An entire chapter on side-dish recipes plus a desserts chapter.

Make-ahead directions and helpful hints on simplifying preparation.

"synopsis" may belong to another edition of this title.

From Library Journal:

With its lively text, striking design, and delicious recipes like Grilled Steaks with Gorgonzola Butter and Garlic and Rosemary Grilled Lamb Chops, this is a good addition to the grilling shelf, as well as a suitable companion to Merle Ellis's Great American Meat Book (LJ 9/15/96) and William Rice's Steak-Lover's Cookbook (LJ 2/15/97). There are recipes for the smoker as well as for the grill, along with side dishes and some indulgent desserts; some of the recipes come from the magazine's kitchen, some from well-known steakhouses and other restaurants. Lots of color photographs (many with a cowboy or Wild West theme) illustrate the text, and there are useful sidebars and boxes as well. For most collections.
Copyright 1998 Reed Business Information, Inc.

From Booklist:

Borrowing from the ouevre of 15 restaurant chefs who specialize in carnivorous delights, the editors of Better Homes and Gardens offer an 87-recipe array of meat dishes inspired by world cuisines. Both easy-to-prepare usual and uncommon flavors are highlighted, from Asian-style hot mustard ribs to margarita-glazed chops. Side dishes, though, tend toward the traditional, as do such desserts as brownies and Mississippi mud pie. With grilling and smoking the preferred techniques, this collection is designed for outdoor chefs with meat on their minds. Barbara Jacobs

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