AmazingRibs.com is supported by our Pitmaster Club. Also, when you buy with links on our site we may earn a finder’s fee.
Click to see how we test and review products.
Archives
The Science of Good Food by David Joachim and Andrew Schloss
The authors explain what ingredients are made of, how they behave when cooked, and how various methods work. A very thorough A to Z encyclopedia of food science.
Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes by Harold McGee
From the country's foremost expert on the science of cooking, Harold McGee, Keys to Good Cooking is a concise and authoritative guide designed to help home cooks navigate the ever-expanding universe of ingredients, recipes, food safety, and appliances, and arrive at the promised land of a satisfying dish.
On Food and Cooking: The Science and Lore of the Kitchen by Harold McGee
If you want to know why we do what we do in the kitchen, not just what to do or how to do it, this fat tome is a must have.
The Food Lab, Better Home Cooking Through Science by J. Kenji Lopez-Alt
This is the best cookbook I own. It has also won the Cookbook of the Year from the International Association of Culinary Professionals, and a James Beard Award.
The Bacon Cookbook by James Villas
The standards such as quiche, carbonarra, BLT, are there among 168 intriguing recipes by an experienced cookbook author.
The Chili Cookbook by Robb Walsh
If you're a fan of chili in its various forms then this is the book for you! Discover recipes for such dishes as classic Texas chili, Cincinnati chili, four alarm chili, and so much more.
The Hamburger: A History by Josh Ozersky
A cleverly written, well researched, fun tale of the history of the hamburger and how it has evolved in step with American culture.
Hamburger: A Global History
This definitive little book unwraps the mystery of the origin of the hamburger and its name, and traces its spread across the globe.
Hamburger America, A Tour Of The Nation’s Top Burger Stops
George Motz has traveled the four corners of the nation to find the best and most interesting burger joints.
Hamburgers & Fries: An American Story
This book follows him cross country as he seeks regional styles and historical techniques that will help him unravel the story of the All-American hamburger.
Hot Dog: A Global History
A well regarded culinary historian and Professor Emeritus of History and Humanities at Roosevelt University in Chicago.
300 Big and Bold Barbecue and Grilling Recipes by Karen Adler & Judith Fertig
As the title says, this book is all about the recipes, and they look wonderful.
25 Essentials: Techniques for Grilling Fish by Karen Adler & Judith Fertig
This pretty, little, inexpensive, spiral bound cookbook explains the simple guidelines for grilling seafood beautifully.
Startin’ the Fire by George Hensler
George Hensler is the captain of a barbecue team, and he has written a very helpful short book on what you need to know before entering your first Kansas City Barbecue Society (KCBS) contest.Up Your BBQ IQ By Joining The Pitmaster Club
Sign up for a free trial of the AmazingRibs.com Pitmaster Club and experience everything that the world’s largest membership-based BBQ and grilling community has to offer!
High quality websites are expensive to run. If you help us, we’ll pay you back bigtime with an ad-free experience and a lot of freebies!
Millions come to AmazingRibs.com every month for high quality tested recipes, tips on technique, science, mythbusting, product reviews, and inspiration. But it is expensive to run a website with more than 2,000 pages and we don’t have a big corporate partner to subsidize us.
Our most important source of sustenance is people who join our Pitmaster Club. But please don’t think of it as a donation. Members get MANY great benefits. We block all third-party ads, we give members free ebooks, magazines, interviews, webinars, more recipes, a monthly sweepstakes with prizes worth up to $2,000, discounts on products, and best of all a community of like-minded cooks free of flame wars. Click below to see all the benefits, take a free 30 day trial, and help keep this site alive.
Post comments and questions below
1) Please try the search box at the top of every page before you ask for help.
2) Try to post your question to the appropriate page.
3) Tell us everything we need to know to help such as the type of cooker and thermometer. Dial thermometers are often off by as much as 50°F so if you are not using a good digital thermometer we probably can’t help you with time and temp questions. Please read this article about thermometers.
4) If you are a member of the Pitmaster Club, your comments login is probably different.
5) Posts with links in them may not appear immediately.
Moderators