Charred & Scruffed

( 7 )

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 ...

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Charred & Scruffed (PagePerfect NOOK Book)

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More About This Book

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.

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Product Details

  • ISBN-13: 9781579654658
  • Publisher: Artisan
  • Publication date: 5/8/2012
  • Pages: 280
  • Sales rank: 66,861
  • Product dimensions: 7.12 (w) x 9.16 (h) x 0.87 (d)

Meet the Author

Peter Kaminsky is a cookbook author and a New York Times columnist, and was the Underground Gourmet for New York magazine. He has written books with chefs Gray Kunz, Daniel Boulud, and Fabio Trabocchi. He lives in New York City.

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 3.5
( 7 )
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Sort by: Showing all of 7 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  NoThank you for your feedback.   Report this reviewThank you, this review has been flagged.

  • 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.

    Was this review helpful? Yes  NoThank you for your feedback.   Report this reviewThank you, this review has been flagged.

  • Anonymous

    Posted June 17, 2013

    Great techniques

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

    Was this review helpful? Yes  NoThank you for your feedback.   Report this reviewThank you, this review has been flagged.

  • 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

    Was this review helpful? Yes  NoThank you for your feedback.   Report this reviewThank you, this review has been flagged.

  • 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.

    Was this review helpful? Yes  NoThank you for your feedback.   Report this reviewThank you, this review has been flagged.

  • 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.

    Was this review helpful? Yes  NoThank you for your feedback.   Report this reviewThank you, this review has been flagged.

  • Anonymous

    Posted January 27, 2013

    No text was provided for this review.

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