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Charred & scruffed : bold new techniques for explosive flavor on and off the grill

Author: Adam Perry Lang; Peter Kaminsky
Publisher: New York, N.Y. : Artisan, ©2012.
Edition/Format:   Print book : EnglishView all editions and formats
Summary:
A collection of recipes for barbecuing different types of meat and fish emphasizes grilling techniques while presenting ideas for side dishes, sauces, bastes, and brines.
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Genre/Form: Cookbooks
Document Type: Book
All Authors / Contributors: Adam Perry Lang; Peter Kaminsky
ISBN: 9781579654658 1579654657
OCLC Number: 815651713
Notes: Includes index.
Description: xiv, 266 pages : color illustrations ; 25 cm
Contents: The theory and practice of barbecue --
Meat, fish, and fowl --
Co-stars --
Finishing.
Other Titles: Charred and scruffed
Responsibility: Adam Perry Lang with Peter Kaminsky.

Abstract:

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.  Read more...

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"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 Read more...

 
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