- Category: Books » Cooking, Food & Wine » Courses & Dishes - Desserts
- Format: Hardcover Learn more about the Hardcover format using Tower WIKI.
- Publisher: Hyperion
- Number of Pages: 384
- ISBN: 1401323065
- WAPI (Tower ID): 112523461
- Release Date: May 5, 2009
- Average Customer Review: There are no customer reviews yet. Be the first to write a review!
- Tower.com Sales Rank: #32659 in Books (See Top 100 Books Bestsellers)
- #521 in Cooking, Food & Wine (See Top 100 Cooking, Food & Wine Bestsellers)
- #11 in Courses & Dishes - Desserts (See Top 100 Courses & Dishes - Desserts Bestsellers)
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Product DescriptionRun a Quick Search on "Serious Barbecue: Smoke, Char, Baste, and Brush Your Way to Great Outdoor Cooking" by Adam Perry Lang to Browse Related Products:Browse more products related to "Serious Barbecue: Smoke, Char, Baste, and Brush Your Way to Great Outdoor Cooking"Browse more products related to "Adam Perry Lang"Publisher's noteA Culinary Institute of America graduate explains his decision to give up a career at the sides of some of the world's forefront chefs to perfect his barbecuing skills, in a detailed primer that covers everything from equipment fundamentals to preparing a diverse range of fare including Honey-Glazed Baby Back Ribs, Quick Cook Texas-Style Brisket, and Rack of Lamb Crusted with Grain Mustard and Chile Powder. Adam Perry Lang is not your typical barbecue master, so you can be sure that Serious Barbecue is not your typical barbecue book. Perry Lang trained with the world's best chefs before giving up fancy kitchens and a future filled with Michelin stars for the thrill of cooking with just meat and fire. Now, he's on a mission to turn everyone into an expert. The first section of the book whittles down the fundamentals of barbecue (charcoal wood gas ) to their essentials, conveying information succinctly and playfully through photos and text. The next four sections are each devoted to a particular type of meat: pork, beef, lamb, and chicken. Here, Perry Lang shares his indispensable wisdom on selecting and transforming these meats through the magic of the barbecue before taking readers on a trip through the butcher's case, providing a recipe for almost every available cut--such fantastic fare as Honey-Glazed Baby Back Ribs, Quick Cook Texas-Style Brisket, Rack of Lamb Crusted with Grain Mustard and Chile Powder, and Bacon-Wrapped Drumsticks with Sage and Garlic. He wraps it up with easy-to-make sides and the first-ever exploration of the science behind barbecue. With grilling season revving up and Father's Day just around the corner, Serious Barbecue will have amateur and expert cooks firing up their barbecues and grills and enjoying perfect results every time. AnnotationAdam Perry Lang spent time at Daniel and Le Cirque before turning his gaze to the rigors of barbecue. Taking grilling to extraordinary heights, Lang intensively discusses what to do with different cuts of meat, marinades that transform everything, and myriad grilling techniques. With photographs and splendid recipes such as Short Ribs with Fleur de Sel. If You Enjoy "Serious Barbecue: Smoke, Char, Baste, and Brush Your Way to Great Outdoor Cooking (Hardcover)", May We Also Recommend:Customer Reviews for "Serious Barbecue: Smoke, Char, Baste, and Brush Your Way to Great Outdoor Cooking (Hardcover)" by Adam Perry Lang (Author)There are no customer reviews yet. Be the first to write a review! Courses & Dishes - Desserts Bestsellers
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