Charred & Scruffed (Paperback)

Description

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“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."

About the Author

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Peter Kaminsky is the author and coauthor of many books, including Pig Perfect, Culinary Intelligence, and Green Fire, Seven Fires, and Mallmann on Fire (with Francis Mallmann). He is a longtime contributor to Food & Wine and a former columnist for the New York Times and New York magazine. He was managing editor of National Lampoon. 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. His first book, Serious Barbecue, was a New York Times bestseller. Lang lives and works in Los Angeles, where he is the chef/owner of APL, a contemporary steak house.

Praise For…

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“The best grilling book on the market.”
—GQ
 
“Perry Lang has rewritten the rules of grilling. . . . Charred Scruffed is a bible for a new kind of charcoal-fired religion.”
—Bon Appetit
 
“Revolutionary.”
—Wall Street Journal
 
“Perry Lang breaks new grilling ground in this book. . . . Well-written recipes for cooking over fire.”
—Fine Cooking
 
“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
 
“Full of serious barbecue how-to with plentiful photos, Charred Scruffed shows how to choose meats, build flavors with seasoning, and slice meats on glaze-coated cutting boards.”
—Better Homes Gardens
 
“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. . . . ambitious amateurs will be thrilled.”
—Charlotte Observer
 
“A revelation. . . . Adam is a genius.”
—RachaelRay.com
 
“His innovations aren’t just I-bet-you-never-thought-of-this stunts. They’re refined, flavor-driven techniques for the moderately ambitious.”
—Buffalo News
 
“Innovative new techniques to get the most out of the grill.”
—Gourmet.com
 
“New and exciting techniques that can build more flavor into your flame-kissed foods.”
—Portland Oregonian
 
“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
 
“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
 
“An elegant and inventive barbecue cookbook.”
—Library Journal
 
“Delicious recipes, sumptuous photos, clear-cut instructions.”
—Epicurious

“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