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Published: 8th May 2012

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New ways to grill from the master

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."

About the Author

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.

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.

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

ISBN: 9781579654658
ISBN-10: 1579654657
Audience: General
Format: Paperback
Language: English
Number Of Pages: 266
Published: 8th May 2012
Dimensions (cm): 24.7 x 20.3  x 2.4
Weight (kg): 0.93