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."
Evocative photographs showcase both the recipes and the exquisite beauty of Mallmann's home turf in Patagonia, Buenos Aires, and rural Uruguay. Seven Fires is a must for any griller ready to explore food's next frontier.
This book is full of recipes and techniques for cooking lamb, pork, veal, burgers, along with recipes for sides, salads, starters, and foolproof versions of classic sauces.
The next book in the Artisanal Kitchen series comes from chef and barbecue expert Adam Perry Lang and features recipes for potato, bean, and vegetable side dishes that are so good they’ll take center stage on any summer menu.
Chef Michel Richard offers instructions and techniques to recreate dishes from his own restaurants at home, including spuddies, crab poppers, chicken faux gras, and duck-duck-beet.
In the dystopian near-future Britain where Trent is growing up, this is more illegal than ever; the punishment for being caught three times is that your entire household's access to the internet is cut off for a year, with no appeal.
Duck breasts, rich and fatty, are well suited to the chapa. Low, even heat and slow cooking melts the fat away, crisps the skin, and brings the meat to a perfect medium-rare. It has some of the intensity of wild game but a softer ...
An introductory guide to barbecue cooking 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 ...
Olympic champion skater Peggy Fleming shares the secrets of her success as an athlete and breast cancer survivor, outlining her program for achieving fulfillment in any life endeavor. Reprint.
Every chef is a product of a place and a tradition. Fabio Trabocchi's soul is in the Italian province of Le Marche.
The most highly instructive and visually engaging grilling book on the market, from the experts at Weber, with more than 100 all-new recipes and over 800 photos