Explore: Ribs (cookery)
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AI-Generated Overview About “ribs-%28cookery%29”:
Books Results
Source: The Open Library
The Open Library Search Results
Search results from The Open Library
1Ribs
By Christopher B. O'Hara and William Nash
“Ribs” Metadata:
- Title: Ribs
- Authors: Christopher B. O'HaraWilliam Nash
- Language: English
- Number of Pages: Median: 115
- Publisher: The Lyons Press - Lyons Press
- Publish Date: 2000
- Publish Location: New York
“Ribs” Subjects and Themes:
- Subjects: ➤ Ribs (Cookery) - Barbecue cookery - Ribs (Cooking) - Barbecuing - General cookery - Methods - Barbecue & Grilling - Cooking - Cooking / Wine - Specific Ingredients - Meat - Cooking / Barbecue - grilling month - Cooking (meat) - Cooking (beef) - Cooking (pork)
Edition Identifiers:
- The Open Library ID: OL3961960M - OL8818462M
- Online Computer Library Center (OCLC) ID: 45548438
- Library of Congress Control Number (LCCN): 2001265264
- All ISBNs: 158574171X - 9781585741717
Access and General Info:
- First Year Published: 2000
- Is Full Text Available: Yes
- Is The Book Public: No
- Access Status: Borrowable
Online Access
Downloads Are Not Available:
The book is not public therefore the download links will not allow the download of the entire book, however, borrowing the book online is available.
Online Borrowing:
- Borrowing from Open Library: Borrowing link
- Borrowing from Archive.org: Borrowing link
Online Marketplaces
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- Amazon: Audiable, Kindle and printed editions.
- Ebay: New & used books.
2Ribs
By Susan R. Friedland
“Ribs” Metadata:
- Title: Ribs
- Author: Susan R. Friedland
- Language: English
- Number of Pages: Median: 125
- Publisher: ➤ Harmony Books - Three Rivers Press - Crown Trade Paperbacks - Random House Value Publishing
- Publish Date: 1984 - 1988 - 1996 - 1997
- Publish Location: New York
“Ribs” Subjects and Themes:
- Subjects: Ribs (Cookery) - Ribs (Cooking)
Edition Identifiers:
- The Open Library ID: OL7680972M - OL7707918M - OL3183745M - OL778359M - OL7691042M
- Online Computer Library Center (OCLC) ID: 10277755
- Library of Congress Control Number (LCCN): 83026499 - 97179742
- All ISBNs: ➤ 0517887258 - 0517195844 - 0517553155 - 9780517553152 - 9780517195840 - 9780517887257
Access and General Info:
- First Year Published: 1984
- Is Full Text Available: No
- Is The Book Public: No
- Access Status: No_ebook
Online Access
Downloads Are Not Available:
The book is not public therefore the download links will not allow the download of the entire book, however, borrowing the book online is available.
Online Borrowing:
Online Marketplaces
Find Ribs at online marketplaces:
- Amazon: Audiable, Kindle and printed editions.
- Ebay: New & used books.
Wiki
Source: Wikipedia
Wikipedia Results
Search Results from Wikipedia
Blanquette de veau
Francatelli, p. 260 Acton, p. 273 "Cookery Glossary", The Times, 1 August 1960, p. 9 Acton, Eliza (1858) [1845]. Modern Cookery, in All Its Branches. Philadelphia:
Ann Cook (cookery book writer)
(fl. c. 1725 – c. 1760) was an English cookery book writer and innkeeper. In 1754 she published Professed Cookery, which went on to two further editions
South African cuisine
nutmeg, allspice and chili peppers. The Cape Dutch cookery style owes at least as much to the cookery of the slaves brought by the Dutch East India Company
Barbecue restaurant
sandwiches, brisket, barbecue chicken, pulled pork, pork shoulder, pork ribs, beef ribs, beefsteak and other foods. Various side dishes are typically available
Barbecue
barbecue is known for its distinctive approach to ribs and sauce. The hallmark is the St. Louis–style spare rib cut, which is a rectangular, meaty cut with
Beef Wellington
(The Art of Cookery Made Plain and Easy 1747) Ann Cook (Professed Cookery, 1754) Martha Bradley (The British Housewife 1758) Primitive Cookery (1767) Elizabeth
Lamb and mutton
front legs, and the ribs up to the shoulder blade. The hindquarter includes the rear legs and hip. The loin includes the ribs between the two. Lamb
Hors d'oeuvre
Cookery. Cengage Learning EMEA. p. 696. ISBN 1-86152-873-6. Prosper Montagné (1961). Larousse gastronomique: the encyclopedia of food, wine & cookery
Sweet and sour
sweet and sour spare ribs (Chinese: 生炒排骨; pinyin: Shēngchǎo páigǔ; Cantonese Yale: sāangcháau pàaigwāt; lit. 'stir-fried spare ribs'). The methods used
The Boke of Cokery
the Boke of Cokery, or The Boke of Cokery, is believed to be the first cookery book printed in English. The name of the author is unknown. It was printed