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by Adam Perry Lang

Adam_Perry_Lang Outdoor_Cooking English
  • ISBN: 1579654657
  • Category: Cookbooks
  • Author: Adam Perry Lang
  • Subcategory: Outdoor Cooking
  • Other formats: lrf rtf lit mbr
  • Language: English
  • Publisher: Artisan; Second Impression edition (May 8, 2012)
  • Pages: 280 pages
  • FB2 size: 1259 kb
  • EPUB size: 1697 kb
  • Rating: 4.8
  • Votes: 833
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Adam Perry Lang is the Yoda of grilling. This is his third book on the subject and his most in-depth yet. –The Daily.

Martha Stewart Living. A whole new way of looking at grilling. Adam Perry Lang is the Yoda of grilling.

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

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

Charred & Scruffed book. This book continues Adam Perry Lang's "assault" on traditional barbecue. Instead of rehashing yet another standard brisket recipe, he embarks on new techniques and flavor profiles.

Charred & Scruffed book. His background working at La Cirque and with Daniel Boulud, comes through in his approach, both conceptually and technically.

Here's Adam Perry Lang's Cookbook Charred & Scruffed Barbecue and grilling are cuisines rife with tradition, and in Adam Perry Lang's new book, Charred & Scruffed, he takes ribs, mahogany-hued briskets.

Here's Adam Perry Lang's Cookbook Charred & Scruffed. Barbecue and grilling are cuisines rife with tradition, and in Adam Perry Lang's new book, Charred & Scruffed, he takes ribs, mahogany-hued briskets, manly (. really huge) cuts of steak, and succulent smoked pork shoulders that taste like the distilled essence of Old Dixie" and chucks them right out the window in favor of brand new techniques.

Adam Perry Lang's Holiday Roast. 83. 18. See all. Posts. 7 November 2016 ·. Heaven on earth

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.

Perry Lang is a serious classically trained chef and he knows a lot about .

Perry Lang is a serious classically trained chef and he knows a lot about barbecue and grilling. This book shows off his macho cooking philosophy and several clever concepts, chief among them, board dressings. Perry Lang is a serious classically trained chef, a veteran of Le Cirque and Daniel, and, as the proprietor of Daisy May's BBQ USA in NYC and as a competitor on the barbecue circuit, he knows a lot about barbecue and grilling. This new book shows off his macho cooking philosophy and several clever concepts, chief among them, board dressings, which I describe in detail on a whole page devoted to the subject. That page includes a video of APL in action.

Find many great new & used options and get the best deals for Charred & Scruffed: Bold New Techniques for .

Bestselling cookbook author and acclaimed chef Lang employs his extensive culinary background to refine and concentrate the flavors and textures of barbecue and reimagine its possibilities.

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

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.

“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."
Reviews about Charred & Scruffed (7):
Foxanayn
If you want to step your grilling game up, I highly recommend this book. I was able to use his recommendations and recipes, for the last 2+ years, despite having a gas grill. Most of what I was taught was not entirely correct, 6+ years in the kitchen, and his technique may go against the grain, but I assure you this man knows what he is talking about. I cannot compare APL's techniques and tips against Bobby Flay or Steven Raichlen, simply because I have not purchased their grilling cookbooks. What 95% of "experts" do not know, including you, is that you have to temper the meat, move it around (Gasp!) to achieve the desired temperature throughout the meat instead of having 1/2" thick grey lines all around the 1/16" in "Med Rare" center. What is even better, APL shows how to incorporate layers of flavor to all meats and really makes sense after you actually do it. Board Dressing? WTH is that? It's simple, sensical and magical when your guests ask why this slice of Ribeye is the best they ever had! Use a herb brush instead of silicone(or that crusty old hair brush) to add so much more Fla-va to your steaks/lamb/pork etc. BTW, his habanero syrup with grilled pork chops is something you never had before, and if you do it right by following his instructions, you will be handsomely rewarded.
Downloaded
I've read a LOT of BBQ books in my day. Too many. They all have the same basic ideas and I find myself reading them hoping to stumble upon information haven't seen before. Charred & Scruffed is by far the best BBQ book I've ever read. Simple, logical, methodology that just works so well. This book has a whole arsenal of tricks that I've never seen in another BBQ book. Things like "scruffing" meat, board dressings, maximizing crust formation, etc. They will turn your BBQ up to "11". I'm really and truly impressed with this book.
Jode
I am an experienced charcoal BBQ/Grill guy (I cook over charcoal at least 3 times a week, year 'round). I learned a lot from reading this book and trying his techniques. My best piece of advice, is to do everything EXACTLY as he says...even if it doesn't jibe with your prior experience. You are bound to learn something! It's worth noting that this book doesn't really cover the basic techniques of working with charcoal. If you're a beginner to charcoal cooking, then I suggest you start by spending some time working your way through Amazing Ribs dot com. Once you've got the basics mastered, this book will help you take it to the next level.
Onnell
The value of this book depends on what you want to do. Do you want to follow recipes, or do you want to learn the basis of flavors and cooking? If you want to follow recipes, it is okay, but there might be better choices. If you want to understand why things work, and then how to create your own flavors, this is a good place to start.
Thordira
I came across this book at a bookstore and based on a few recipes I decided I had to have it. It is a way to take your grilling to the next level. Mr. Lang has a solid understanding of BBQ iand can present it in a very Alton Brown manner. I have already made 4 of the recipes and they were a huge hit!!
Gardagar
I google around which should be the best bbq book to read. As you imagine, I found out lots of options, so I bought 4 books that where listed as besties. From these books I found this one the nearest to what I was looking for. It give me different ideas of techniques, theory from basic to intermediate of different cooking options and excellent recipes to try.
Unh
We love using this cookbook - definitely time consuming techniques, but the results are always worth it. It is a very different approach to what traditional grilling methods tell you.
Some of the techniques were hard to follow. A few more pictures would have made it easier to follow, instead of only seeing the completed dish. Overall, I'm really disappointed with the recipes presented.

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