This cookbook is for anyone who feels passionately about chicken wings, whether you are famous for a wing recipe or an untested cook who orders chicken wings at restaurant. Chicken wings are inexpensive, rich tasting, and easy to cook, and they reheat beautifully. The wing bones distribute the heat and contribute a wonderful sweetness to the meat, while the skin gradually becomes crisp and protects the meat from ever becoming dry. Always a crowd-pleaser at barbecues, tailgate parties, and picnics, chicken wings have come a long way since the city of Buffalo, New York popularized the spicy dish more than forty years ago. Moving way beyond the classic hot sauce and blue cheese dip, The Great Wings Book presents more than fifty innovative recipes for old-fashioned and newfangled buffalo wings, including globetrotting sauces, rubs, and marinades that incorporate contemporary pan-Asian and Latin flavors. Best-selling cookbook authors Hugh Carpenter and Teri Sandison cover everything you need to know to buy, store, roast, grill, smoke, deep-fry, and braise amazing wings at home. Whether you're in the mood for Cajun Buffalo Wings, Pineapple Teriyaki Wings, or Braised Wings with Red Wine and Mushroom Sauce, you'll find recipes guaranteed to make your wings take flight. The chapters in this attractive full-color hardback cookbook cover many subjects, from buying and storing wings, to techniques that help you lollipop and stuff chicken wings. Readers will find recipes on grilling, smoking, oven-roasting, braising, and deep-frying wings to achieve the perfect juiciness. The rubs, dips, and marinades will wow everyone who tries them.

The Great Wings Book

Cookbooks, Food & Wine

Carpenter, Hugh

Sandison, Teri

Cooking by Ingredient

Chartwell Books

Platters of tender, juicy ribs have long reigned as classic home-cooking favorites. In The Great Ribs Book, best-selling cookbook authors Hugh Carpenter and Teri Sandison team up to bring you their stylish expertise with these surprisingly versatile meats, including the lowdown on the different types of ribs, cooking techniques, sauces, and more. You'll find over 60 recipes pairing succulent baby back ribs, spareribs, short ribs, beef. and lamb ribs with delectable flavors and ingredients from all over the world. With such an innovative array of marinades, sauces, rubs, and glazes -- including Ribs with Fiery Mango Marinade and Ribs with Spicy Carolina Barbecue Sauce -- you will have everything you need to create the most mouthwatering meals imaginable! This book is for rib connisseurs, but it's also for the occasional backyard cook and for first-time cooks ready to begin a lifetime of pleasure cooking ribs.

Great Ribs Book

Well-known cookbook authors and food photographer Hugh and Teri Sandison have taken up the perennial challenge of how to develop a repertoire of quick work-night dinners. The husband-and-wife team of Hugh Carpenter and Teri Sandison are the authors of Hot Wok; Hot Chicken; Hot Pasta; Hot Barbecue; Hot Vegetables; The Fusion Food Cookbook, which received a James Beard Award nomination in 1995; Chopstix, which received the IACP nomination for Best Food Photography. 
At the end of a long day, few of us have time to pore over long, complicated recipes. In Fast Entrées, the Sandison?s offer a wide range of delicious dinners that are easy for anyone to make. Taste dishes from all over the globe, and serve them for your family and friends to enjoy as well. Hugh and Teri offer the perfect antidote, recipes with short ingredient lists and concise instructions that don't sacrifice flavor in the pursuit of efficiency. Get in and out of the grocery story so fast, it doesn't seem like a chore at all! 
Lunch and dinner are made simple with Fast Entrées. Drawing on culinary influences from around the globe, Fast Entrées features mouthwatering recipes for fish, shellfish, poultry, pork, beef, pasta, and wraps.

Fast Entrees

Quick & Easy

Take your taste buds on a wild ride in a new book from the kitchens of Hugh Carpenter and Teri Sandison. Hot Barbecue is a whirlwind on spices and meats that will have you busy experimenting and showing off new recipes all summer long. The latest tantalizing offering in the ever-popular Hot series heats up backyards and kitchens alike with 50 sizzling recipes for classic barbecue favorites and innovative pleasers from around the world, from simple any-night delights to more elaborate weekend feasts.
The husband-and-wife team of Hugh Carpenter and Teri Sandison are the authors of Hot Wok; Hot Chicken; Hot Pasta; Hot Barbecue; Hot Vegetables; The Fusion Food Cookbook, which received a James Beard Award nomination in 1995; Chopstix, which received the IACP nomination for Best Food Photography. As you can see, the authors of Hot Barbecue really know what they're doing. Hot Barbecue makes a great gift for the people in your life who love to grill every summer - or the real fanatics who grill year-round, regardless of the weather. Does your neighborhood have an annual chili cook-off? Recipes from Hot Barbecue would make a perfect pairing for any outdoor event or family gathering. Also, rest assured that not every recipe in Hot Barbecue is hot, there are deliciously mild recipes included in the barbecue cookbook as well!

Hot Barbecue

Outdoor Cooking

Pacific Flavours: Oriental Recipes for a Contemporary Kitchen

Virgin Books

Explains how to select and cook with a wok, and shares stir-fry dishes for seafood, meat, vegetables, and pasta

Hot Wok

Regional & International

Ten Speed Press+

Hot Chicken, the vibrant new companion to Hot Wok, by master teacher and chef Hugh Carpenter and award-winning photographer Teri Sandison, presents an exciting collection of dishes that are sometimes spicy and aways boldly flavored. Delicious and healthful, easy and inexpensive to prepare, these reciepes offer a fresh approach to cooking one of the most versatile and popular foods for weeknight dinners and special occasions. With 50 distinctive dishes—including barbecued chicken with rosemary, garlic, and mustard, roasted chicken with a fresh lemon glaze, and Carribbean-style chicken soup with allspice, ginger, and chile—and more than 50 beautiful full-color photoraphs, this is the complete resource for busy cooks of all levels of experience. In addition, you’ll find that each chapter concentrates on a different cooking technique and provides a wealth of information about cooking with chicken; all recipes are divided into advance and final cooking steps; and menu suggestions are given for each recipe. Let Hugh Carpenter and Teri Sandison show you how to cook one of today’s hottest foods in lively new ways—and discover how sensational and savory chicken can be.

Hot Chicken: [A Cookbook]

Accented by full-color photos and drawings, Hugh Carpenter and Teri Sandison’s Hot Pasta offers tips on how to make your own from scratch (it’s not as hard as you’d imagine!) and how to identify all of the different pasta shapes. It also includes fifty easy pasta recipes from the authors of the bestselling Hot cookbook series. Dishes featured: • California Lo Mein • Mediterranean Pasta with Seared Tuna • Pan-fried Pasta with Clams • Pasta with Olives • Southwest Lamb Lasagna • Thai Primavera with Coconut Chiles and Limes • Tomatoes and Artichokes

Hot Pasta

Arts & Photography

Photography & Video

The latest tantalizing offering in the ever-popular Hot series heats up backyards and kitchens alike with 50 sizzling recipes for classic barbecue favorites and innovative pleasers from around the world—from simple any-night delights to more elaborate weekend feasts.

Hot Barbecue (Hot Series)

Carpenter and Sandison's HOT cookbook series is, well, hot—there's just no other word for it. And with 190,000 copies of their books in print, it's clear that America can't get enough of their winning formula: beautiful photographs, simple step-by-step recipes that provide dazzling results, inspiration from around the globe, and, of course, hot, hot flavor combinations. Whether it's a lovely, colorful Artichoke and Roasted Red Pepper Tart, an unusual Thai-Inspired Eggplant Ratatouille, or the velvety Leek Timbale Towers, the can't-miss recipes in this book draw on the world's hottest flavors: Accents from Asia, the Mediterranean, the American South, and South America create a uniquely exciting fusion cuisine. Organized alphabetically, from artichokes to zucchini, these 60-plus palate-tingling appetizers, soups, salads, sides, and entrees reintroduce us to master teacher and chef Hugh Carpenter's stunning talent for delightful dishes, highlighted by Teri Sandison's beautiful color photography.

Hot Vegetables

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Books by Carpenter, Hugh