Charred & Scruffedby Adam Perry Lang, Peter Kaminsky, Simon Wheeler
“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/i>/b>/i>
“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."
Adam Perry Lang is the Yoda of grilling. This is his third book on the subject and his most in-depth yet.
In this book, [Adam Perry Lang] shares the creative theories and techniques that have made him a perennial award winner.
“Full of serious barbecue how-to with plentiful photos.”
–Better Homes & Gardens
“If you know a person ready to get hisor, hello, herPh.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.”
“Well-written and easy to follow recipes . . . nothing short of revolutionary.”
“Inspiring and loaded with great tips.”
“Adam Perry Lang is the Yoda of grilling. This is his third book on the subject and his most in-depth yet.”
“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.”
“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.”
“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.”
“An elegant and inventive barbecue cookbook.”
“No one knows more about cooking food over fire than Adam Perry Lang,and his techniques are all here.”
"Breaks newgrilling ground with well-written recipes."
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- 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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Most Helpful Customer Reviews
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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.
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.
Caution, does not dowload to my NookHD
i bought this but have not been able to read it any of the devices I normally use for Nook
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.
Loved text and pictures tried a few recipes and happy every time
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.