A beautiful full-color guide to a mouthwatering American classic. Now, with the availability of leaner cuts of meats, ribs are healthier and more popular than ever. With dozens of color photographs and detailed recipes for over two dozen varieties of ribs, this book will teach you how to make great-tasting ribs at home. Over 100 recipes, encompassing meats from chicken and pork to venison. History H. E. Jacob Bread's role in politics, religion, technology, and beyond.
Bread is the essential stuff of life.
The poignant and inspiring conclusion of the book relays the author's experiences in a Nazi concentration camp, subsisting on bread made of sawdust. From the familiar oat to exotic ancient crops, a celebration of the good eating to be had from whole grains. Rediscover the goodness of barley, oats, corn, and wheat in recipes for Turkish barley and yogurt soup, oat museli and scones, and corn pozole. Experience the marvelous flavors of newly available ancient grains such as amaranth and quinoa, first grown by the Aztecs and Incas, and enjoy the delicious taste of millet, a Middle Eastern staple since prebiblical times. This delightfully inclusive cookbook also has tempting recipes for chickpeas, buckwheat, spelt, nuts, seeds-and even acorns.