Charred & Scruffed

( 8 )

Overview

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 ...

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Charred & Scruffed

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Overview

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."

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Editorial Reviews

Publishers Weekly
Gas grill owners need not bother with Lang’s down and dirty third book of barbecue. As the proprietor of New York’s Daisy May’s BBQ and co-owner (with Jamie Oliver) of London’s Barbecoa, propane is not in this chef’s vocabulary. His methodology employs high heat from fired-up coals combined with a raised grate and lots of flipping, or else clinching, a boxing term he reinterprets to mean placing cuts of meat directly onto the coals. Clinching, while being the ultimate solution to flareups, is not as manly as it sounds: the process begins with using a hair dryer to remove the coals’ excess ash. But a 10-ounce clinched strip steak is done in just nine minutes and is infused with “an intense blast of superheated flavor” as the juices steam directly back into the steak. Add a soaked plank of cedar to the mix and the results include clinched and planked rump steaks, lamb racks, or lobster tails, with the wood bringing additional layers of flavor and color to the meats. The scruffing referred to in the title involves roughing up the meat to create extra tears and ridges thereby increasing the surface area where flavorings can seep in. It’s a technique that works equally well with some vegetables, as in his scruffed carbonara potatoes, where bite-sized chunks of Yukon Gold soak up a lightly seasoned egg sauce. Agent: Lisa Queen. (May)
The Daily

Adam Perry Lang is the Yoda of grilling. This is his third book on the subject and his most in-depth yet.

Martha Stewart Living

In this book, [Adam Perry Lang] shares the creative theories and techniques that have made him a perennial award winner.

From the Publisher
“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

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Product Details

  • ISBN-13: 9781579654658
  • Publisher: Artisan
  • Publication date: 5/8/2012
  • Pages: 280
  • Sales rank: 242,763
  • Product dimensions: 7.12 (w) x 9.16 (h) x 0.87 (d)

Meet the Author

Peter Kaminsky is the author and coauthor of many books, including Pig Perfect, Culinary Intelligence, Seven Fires and Mallmann on Fire (with Francis Mallmann), and Charred and Scruffed (with Adam Perry Lang). He is a longtime contributor to Food & Wine and a former columnist for The New York Times and New York magazine. He lives in Brooklyn, New York.

After Adam Perry Lang graduated with distinction from the Culinary Institute of America and worked his way through the kitchens of top-rated French restaurants including Le Cirque and Daniel in New York City and Restaurant Guy Savoy in France, he left his pursuit of reviewers’ stars to open his first restaurant, Daisy May’s BBQ in New York City, and became a pioneer in urban barbecue. He has just opened Barbacoa in London with partner Jamie Oliver.

Adam’s first book, Serious Barbecue, was a New York Times bestseller. Adam has been featured on The Oprah Winfrey Show, Good Morning America, Today, CBS’s The Early Show, Fox & Friends, Food Network’s Iron Chef America, and BBQ with Bobby Flay

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Customer Reviews

Average Rating 3
( 8 )
Rating Distribution

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(1)

4 Star

(4)

3 Star

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1 Star

(3)

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Sort by: Showing all of 8 Customer Reviews
  • Anonymous

    Posted July 13, 2012

    Download problem resolved

    Bought book four hours ago. Until a few moments ago, only sample portion was accessible. Miraculously, entire book is now there.

    Recipes look very interesting. Can't wait to give some of them a try. The layout of the book is very easy on the eyes, and I love a cookbook with plenty of photos.

    7 out of 9 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Posted December 17, 2012

    NOT FOR NOOK HD

    NOT FOR NOOK HD (no PagePerfect, i.e. graphically enhanced, books are).  
    They don't tell you this when you purchase a NOOK HD - which is the updated version of the Nook Color.

    The newest reader gets fewer compatible books, and none with enhanced graphics!  Nice.

    2 out of 3 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted July 14, 2012

    Got the whole book

    I have just briefly looked through the book. The pictures are great the idea behind board juice and scruffed is great. More ingredients than I am used to using, but the recipes sound delicious.

    2 out of 2 people found this review helpful.

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  • Anonymous

    Posted June 23, 2013

    Not for Nook HD?

    Caution, does not dowload to my NookHD

    1 out of 1 people found this review helpful.

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  • Anonymous

    Posted January 27, 2013

    cant be read on my device

    i bought this but have not been able to read it any of the devices I normally use for Nook

    1 out of 1 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted June 17, 2013

    Great techniques

    Loved text and pictures tried a few recipes and happy every time

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  • Posted December 24, 2012

    Adam Perry Lang knows how to BBQ.  I've got all of his books and

    Adam Perry Lang knows how to BBQ.  I've got all of his books and never had a dud recipe yet.  The best part of APL's books are the tips and techniques.  The fresh herb board dressing is a game changer.  Charred & Scruffed is probably not quite as good as Serious BBQ, but anyone with a real interest in BBQ should own both books.

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  • Anonymous

    Posted January 27, 2013

    No text was provided for this review.

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