3195224Amazing Ribs Made Easyhttps://www.gandhi.com.mx/amazing-ribs-made-easy-1230005342464/phttps://gandhi.vtexassets.com/arquivos/ids/2886985/7557406d-5fd4-40e6-a7c4-b1e7422ef9cd.jpg?v=6383845862765000008282MXNAmazingRibs.comInStock/Ebooks/This Version 2 is significantly expanded and improved.Everything You Need To Know About Americas Favorite Food: Pork Ribs, With Great Tested Recipes, And More Than 100 Photos. Explains the different cuts, different cooking concepts and techniques and science, and recipes for an award-winning rub, sauce, and all the major cuts including smoked, Last Meal Ribs, Competition Ribs, Oven Baked, Chinese-style, and a real McRib Sandwich.Meathead is one of only 26 living BBQ Hall of Famers. The Chicago Tribune said Meathead is as brainy as Food Networks Alton Brown and J. Kenji Lopez-Alt of Serious Eats.He is the proprietor of the website Meatheads AmazingRibs.com, called by far the leading resource for BBQ and grilling information by Forbes.He is also the author of Meathead: The Science of Great Barbecuing and Grilling. It was a New York Times bestseller and was named One of the 100 Best Cookbooks of All Time by Southern Living Magazine. It was singled out as one of the best cookbooks of 2016 by Wired, BBC, and Epicurious. Meathead is also the author of several ebook cookbooks.Meathead is known for his ability to explain the science of cooking in lay terms and with a sense of humor. He has been a guest on national TV (Rachael Ray), radio (NPRs Science Friday) and featured in large articles in the New York Times, Washington Post, Boston Globe, Chicago Tribune and many more.In a previous life he was a syndicated wine critic for the Washington Post and Chicago Tribune. He has taught at Cornell Universitys School of Hotel Administration, at Le Cordon Bleu in Chicago, lectured at Yale and many other places, and he has judged food, wine, beer, and spirits all around the world....3131387Amazing Ribs Made Easy8282https://www.gandhi.com.mx/amazing-ribs-made-easy-1230005342464/phttps://gandhi.vtexassets.com/arquivos/ids/2886985/7557406d-5fd4-40e6-a7c4-b1e7422ef9cd.jpg?v=638384586276500000InStockMXN99999DIEbook20211230005342464_W3siaWQiOiIzOGM2MzMwZC04YzEyLTRhZjAtOWE0Yy0yNzBlYTcyYTgyMzYiLCJsaXN0UHJpY2UiOjc1LCJkaXNjb3VudCI6MCwic2VsbGluZ1ByaWNlIjo3NSwiaW5jbHVkZXNUYXgiOnRydWUsInByaWNlVHlwZSI6IklwcCIsImN1cnJlbmN5IjoiTVhOIiwiZnJvbSI6IjIwMjQtMTEtMTdUMjA6MDA6MDBaIiwidG8iOiIyMDI0LTExLTMwVDIzOjU5OjU5WiIsInJlZ2lvbiI6Ik1YIiwiaXNQcmVvcmRlciI6ZmFsc2V9LHsiaWQiOiI2ZjcxZDBhNy1kZTY3LTQ5ZmUtYmRkZi1mZWJjYzZlYTgyNmEiLCJsaXN0UHJpY2UiOjgwLCJkaXNjb3VudCI6MCwic2VsbGluZ1ByaWNlIjo4MCwiaW5jbHVkZXNUYXgiOnRydWUsInByaWNlVHlwZSI6IklwcCIsImN1cnJlbmN5IjoiTVhOIiwiZnJvbSI6IjIwMjQtMTItMDFUMDA6MDA6MDBaIiwicmVnaW9uIjoiTVgiLCJpc1ByZW9yZGVyIjpmYWxzZX1d1230005342464_pemstrongThis Version 2 is significantly expanded and improved./strong/em/ppEverything You Need To Know About Americas Favorite Food: Pork Ribs, With Great Tested Recipes, And More Than 100 Photos. Explains the different cuts, different cooking concepts and techniques and science, and recipes for an award-winning rub, sauce, and all the major cuts including smoked, Last Meal Ribs, Competition Ribs, Oven Baked, Chinese-style, and a real McRib Sandwich./ppMeathead is one of only 26 living BBQ Hall of Famers. The Chicago Tribune said Meathead is as brainy as Food Networks Alton Brown and J. Kenji Lopez-Alt of Serious Eats./ppHe is the proprietor of the website Meatheads AmazingRibs.com, called by far the leading resource for BBQ and grilling information by Forbes./ppHe is also the author of Meathead: The Science of Great Barbecuing and Grilling. It was a New York Times bestseller and was named One of the 100 Best Cookbooks of All Time by Southern Living Magazine. It was singled out as one of the best cookbooks of 2016 by Wired, BBC, and Epicurious. Meathead is also the author of several ebook cookbooks./ppMeathead is known for his ability to explain the science of cooking in lay terms and with a sense of humor. He has been a guest on national TV (Rachael Ray), radio (NPRs Science Friday) and featured in large articles in the New York Times, Washington Post, Boston Globe, Chicago Tribune and many more./ppIn a previous life he was a syndicated wine critic for the Washington Post and Chicago Tribune. He has taught at Cornell Universitys School of Hotel Administration, at Le Cordon Bleu in Chicago, lectured at Yale and many other places, and he has judged food, wine, beer, and spirits all around the world./p1230005342464_AmazingRibs.comlibro_electonico_2a22d81c-6fb9-3e51-bfa2-8112c90c9992_1230005342464;1230005342464_1230005342464Clint CantwellInglésMéxicohttps://getbook.kobo.com/koboid-prod-public/f197c779-dcfd-48e0-8e39-81a47271a9cc-epub-aca2ebcc-aa9c-4cdc-b5ca-ba40217dc9ca.epub2021-12-29T00:00:00+00:00AmazingRibs.com