Label
All
0
Clear all filters
Appears in
At Home with Sous Vide

By Dale Prentice

Published 2013

  • About

Ribs—pork, lamb or beef, the method is the same. Whether they’ve been marinated, rubbed with spices or pickled, sous vide ribs will get the same response every time: “Please sir, can I have some more?”

Part of

Spotted a problem? Let us know!

The licensor does not allow printing of this title