Charred & Scruffed - Paperback By Perry Lang, Adam - GOOD

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Artikelzustand
Gut: Buch, das gelesen wurde, sich aber in einem guten Zustand befindet. Der Einband weist nur sehr ...
Brand
Unbranded
MPN
Does not apply
ISBN
9781579654658
Kategorie

Über dieses Produkt

Product Identifiers

Publisher
Artisan
ISBN-10
1579654657
ISBN-13
9781579654658
eBay Product ID (ePID)
110853061

Product Key Features

Book Title
Charred and Scruffed
Number of Pages
280 Pages
Language
English
Topic
Methods / Barbecue & Grilling, Methods / Outdoor, Courses & Dishes / General
Publication Year
2012
Illustrator
Yes
Genre
Cooking
Author
Adam Perry Lang
Format
Trade Paperback

Dimensions

Item Height
0.8 in
Item Weight
16 Oz
Item Length
8 in
Item Width
5 in

Additional Product Features

Intended Audience
Trade
LCCN
2011-031786
Reviews
No one knows more about cooking food over fire than Adam Perry Lang, and his techniques are all here., "Perry Lang has rewritten the rules of grilling. His latest book, Charred & Scruffed , is a bible for a new kind of charcoal-fired religion." - Bon Appetit "Full of serious barbecue how-to with plentiful photos." - Better Homes & Gardens "If you know a person ready to get his--or, hello, her--Ph.D. in grilling, this will blow his (or her) already expanded mind." - New York Times Book Review "In this book, [Adam Perry Lang] shares the creative theories and techniques that have made him a perennial award winner on the national barbecue circuit." - Martha Stewart Living "A whole new way of looking at grilling." - Orlando Sentinel "Well-written and easy to follow recipes . . . nothing short of revolutionary." - Austin Chronicle "Inspiring and loaded with great tips." - Charlotte Observer "Adam Perry Lang is the Yoda of grilling. This is his third book on the subject and his most in-depth yet." - The Daily "A perfect handbook for savory summer foods, with new techniques for cooking meat, fish and poultry on the grill, plus tips and tricks for fantastic sides." -FoodandWine.com "A new sort of twenty first century barbecue. . . . Any serious backyard barbecuer who follows these recipes will very quickly leave the rest of neighborhood pit masters wallowing in ashes." - Booklist "New grilling techniques for achieving crunchy crusts, succulent meat and perfect side dishes. If this sounds complicated, it isn't. [Perry Lang has] made it easy." - Providence Journal "An elegant and inventive barbecue cookbook." - Library Journal "No one knows more about cooking food over fire than Adam Perry Lang,and his techniques are all here." -David Chang "Breaks newgrilling ground with well-written recipes." --Fine Cooking, Perry Lang has rewritten the rules of grilling. His latest book, Charred & Scruffed , is a bible for a new kind of charcoal-fired religion. Bon Appetit Full of serious barbecue how-to with plentiful photos. Better Homes & Gardens   If you know a person ready to get his-or, hello, her-Ph.D. in grilling, this will blow his (or her) already expanded mind. New York Times Book Review   In this book, [Adam Perry Lang] shares the creative theories and techniques that have made him a perennial award winner on the national barbecue circuit. Martha Stewart Living   A whole new way of looking at grilling.   Orlando Sentinel   Well-written and easy to follow recipes . . . nothing short of revolutionary.   Austin Chronicle    Inspiring and loaded with great tips. Charlotte Observer   Adam Perry Lang is the Yoda of grilling. This is his third book on the subject and his most in-depth yet. The Daily   A perfect handbook for savory summer foods, with new techniques for cooking meat, fish and poultry on the grill, plus tips and tricks for fantastic sides. FoodandWine.com    A new sort of twenty first century barbecue. . . . Any serious backyard barbecuer who follows these recipes will very quickly leave the rest of neighborhood pit masters wallowing in ashes. Booklist    New grilling techniques for achieving crunchy crusts, succulent meat and perfect side dishes. If this sounds complicated, it isn't. [Perry Lang has] made it easy. Providence Journal     An elegant and inventive barbecue cookbook. Library Journal   No one knows more about cooking food over fire than Adam Perry Lang, and his techniques are all here. David Chang "Breaks newgrilling ground with well-written recipes." --Fine Cooking, Adam Perry Lang is the Yoda of grilling. This is his third book on the subject and his most in-depth yet., "Full of serious barbecue how-to with plentiful photos." - Better Homes & Gardens   "If you know a person ready to get his-or, hello, her-Ph.D. in grilling, this will blow his (or her) already expanded mind." - New York Times Book Review   "In this book, [Adam Perry Lang] shares the creative theories and techniques that have made him a perennial award winner on the national barbecue circuit." - Martha Stewart Living   "A whole new way of looking at grilling." - Orlando Sentinel   "Well-written and easy to follow recipes . . . nothing short of revolutionary." - Austin Chronicle    "Inspiring and loaded with great tips." - Charlotte Observer   "Adam Perry Lang is the Yoda of grilling. This is his third book on the subject and his most in-depth yet." - The Daily   "A perfect handbook for savory summer foods, with new techniques for cooking meat, fish and poultry on the grill, plus tips and tricks for fantastic sides." -FoodandWine.com    "A new sort of twenty first century barbecue. . . . Any serious backyard barbecuer who follows these recipes will very quickly leave the rest of neighborhood pit masters wallowing in ashes." - Booklist    "New grilling techniques for achieving crunchy crusts, succulent meat and perfect side dishes. If this sounds complicated, it isn't. [Perry Lang has] made it easy." - Providence Journal     "An elegant and inventive barbecue cookbook." - Library Journal   "No one knows more about cooking food over fire than Adam Perry Lang, and his techniques are all here." -David Chang, In this book, [Adam Perry Lang] shares the creative theories and techniques that have made him a perennial award winner., "Perry Lang has rewritten the rules of grilling. His latest book, Charred & Scruffed , is a bible for a new kind of charcoal-fired religion." - Bon Appetit "Full of serious barbecue how-to with plentiful photos." - Better Homes & Gardens   "If you know a person ready to get his--or, hello, her--Ph.D. in grilling, this will blow his (or her) already expanded mind." - New York Times Book Review   "In this book, [Adam Perry Lang] shares the creative theories and techniques that have made him a perennial award winner on the national barbecue circuit." - Martha Stewart Living   "A whole new way of looking at grilling."  - Orlando Sentinel   "Well-written and easy to follow recipes . . . nothing short of revolutionary."  - Austin Chronicle    "Inspiring and loaded with great tips." - Charlotte Observer   "Adam Perry Lang is the Yoda of grilling. This is his third book on the subject and his most in-depth yet." - The Daily   "A perfect handbook for savory summer foods, with new techniques for cooking meat, fish and poultry on the grill, plus tips and tricks for fantastic sides." -FoodandWine.com    "A new sort of twenty first century barbecue. . . . Any serious backyard barbecuer who follows these recipes will very quickly leave the rest of neighborhood pit masters wallowing in ashes." - Booklist    "New grilling techniques for achieving crunchy crusts, succulent meat and perfect side dishes. If this sounds complicated, it isn't. [Perry Lang has] made it easy." - Providence Journal     "An elegant and inventive barbecue cookbook." - Library Journal   "No one knows more about cooking food over fire than Adam Perry Lang, and his techniques are all here." -David Chang "Breaks newgrilling ground with well-written recipes." --Fine Cooking, "The best grilling book on the market." --GQ "Perry Lang has rewritten the rules of grilling. . . . Charred Scruffed is a bible for a new kind of charcoal-fired religion." --Bon Appetit "Revolutionary." --Wall Street Journal "Perry Lang breaks new grilling ground in this book. . . . Well-written recipes for cooking over fire." --Fine Cooking "If you know a person ready to get his--or, hello, her--Ph.D. in grilling, this will blow his (or her) already expanded mind." --New York Times Book Review "Full of serious barbecue how-to with plentiful photos, Charred Scruffed shows how to choose meats, build flavors with seasoning, and slice meats on glaze-coated cutting boards." --Better Homes Gardens "In this book, [Adam Perry Lang] shares the creative theories and techniques that have made him a perennial award winner on the national barbecue circuit." --Martha Stewart Living "A whole new way of looking at grilling." --Orlando Sentinel "Well-written and easy to follow recipes . . . nothing short of revolutionary." --Austin Chronicle "Inspiring and loaded with great tips. . . . ambitious amateurs will be thrilled." --Charlotte Observer "A revelation. . . . Adam is a genius." --RachaelRay.com "His innovations aren't just I-bet-you-never-thought-of-this stunts. They're refined, flavor-driven techniques for the moderately ambitious." --Buffalo News "Innovative new techniques to get the most out of the grill." --Gourmet.com "New and exciting techniques that can build more flavor into your flame-kissed foods." --Portland Oregonian "New grilling techniques for achieving crunchy crusts, succulent meat and perfect side dishes. If this sounds complicated, it isn't. [Perry Lang has] made it easy." --Providence Journal "A new sort of twenty first century barbecue. . . . Any serious backyard barbecuer who follows these recipes will very quickly leave the rest of neighborhood pit masters wallowing in ashes." --Booklist "An elegant and inventive barbecue cookbook." --Library Journal "Delicious recipes, sumptuous photos, clear-cut instructions." --Epicurious, "Perry Lang has rewritten the rules of grilling. His latest book, Charred & Scruffed , is a bible for a new kind of charcoal-fired religion." - Bon Appetit "Full of serious barbecue how-to with plentiful photos." - Better Homes & Gardens   "If you know a person ready to get his-or, hello, her-Ph.D. in grilling, this will blow his (or her) already expanded mind." - New York Times Book Review   "In this book, [Adam Perry Lang] shares the creative theories and techniques that have made him a perennial award winner on the national barbecue circuit." - Martha Stewart Living   "A whole new way of looking at grilling."   - Orlando Sentinel     "Well-written and easy to follow recipes . . . nothing short of revolutionary."   - Austin Chronicle      "Inspiring and loaded with great tips." - Charlotte Observer   "Adam Perry Lang is the Yoda of grilling. This is his third book on the subject and his most in-depth yet." - The Daily   "A perfect handbook for savory summer foods, with new techniques for cooking meat, fish and poultry on the grill, plus tips and tricks for fantastic sides." -FoodandWine.com    "A new sort of twenty first century barbecue. . . . Any serious backyard barbecuer who follows these recipes will very quickly leave the rest of neighborhood pit masters wallowing in ashes." - Booklist    "New grilling techniques for achieving crunchy crusts, succulent meat and perfect side dishes. If this sounds complicated, it isn't. [Perry Lang has] made it easy." - Providence Journal     "An elegant and inventive barbecue cookbook." - Library Journal   "No one knows more about cooking food over fire than Adam Perry Lang, and his techniques are all here." -David Chang, "Perry Lang has rewritten the rules of grilling. His latest book, Charred Scruffed , is a bible for a new kind of charcoal-fired religion." - Bon Appetit "Full of serious barbecue how-to with plentiful photos." - Better Homes Gardens "If you know a person ready to get his--or, hello, her--Ph.D. in grilling, this will blow his (or her) already expanded mind." - New York Times Book Review "In this book, [Adam Perry Lang] shares the creative theories and techniques that have made him a perennial award winner on the national barbecue circuit." - Martha Stewart Living "A whole new way of looking at grilling." - Orlando Sentinel "Well-written and easy to follow recipes . . . nothing short of revolutionary." - Austin Chronicle "Inspiring and loaded with great tips." - Charlotte Observer "Adam Perry Lang is the Yoda of grilling. This is his third book on the subject and his most in-depth yet." - The Daily "A perfect handbook for savory summer foods, with new techniques for cooking meat, fish and poultry on the grill, plus tips and tricks for fantastic sides." -FoodandWine.com "A new sort of twenty first century barbecue. . . . Any serious backyard barbecuer who follows these recipes will very quickly leave the rest of neighborhood pit masters wallowing in ashes." - Booklist "New grilling techniques for achieving crunchy crusts, succulent meat and perfect side dishes. If this sounds complicated, it isn't. [Perry Lang has] made it easy." - Providence Journal "An elegant and inventive barbecue cookbook." - Library Journal "No one knows more about cooking food over fire than Adam Perry Lang, and his techniques are all here." -David Chang "Breaks newgrilling ground with well-written recipes." -- Fine Cooking
Photographed by
Wheeler, Simon
Synopsis
"The best grilling book on the market." -- GQ With Charred & Scruffed , bestselling cookbook author and acclaimed chef Adam Perry Lang employs his extensive culinary background to refine and concentrate the flavors and textures of barbecue and reimagine its possibilities. Adam's new techniques, from roughing up meat and vegetables ("scruffing") to cooking directly on hot coals ("clinching") to constantly turning and moving the meat while cooking ("hot potato"), produce crust formation and layers of flavor, while his board dressings and finishing salts build upon delicious meat juices, and his "fork finishers"--like cranberry, hatch chile, and mango "spackles"--provide an intensely flavorful, concentrated end note. Meanwhile, side dishes such as Creamed Spinach with Steeped and Smoked Garlic Confit, Scruffed Carbonara Potatoes, and Charred Radicchio with Sweet-and-Sticky Balsamic and Bacon, far from afterthoughts, provide exciting contrast and synergy with the "mains."
LC Classification Number
TX840.B3P479 2012
As told to
Kaminsky, Peter

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