Adam Perry Lang signs CHARRED AND SCRUFFED

New ways to grill from the master.

With CHARRED AND 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."

EVENT WILL BE HELD AT SQUARE BOOKS.

Books: 
Charred & Scruffed By Peter Kaminsky (With), Adam Perry Lang, Simon Wheeler (Photographs by) Cover Image
By Peter Kaminsky (With), Adam Perry Lang, Simon Wheeler (Photographs by)
$24.95
Email or call for price and availability.
ISBN: 9781579654658
Published: Artisan - May 8th, 2012

“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


Event date: 
Saturday, June 16, 2012 - 5:00pm
160 Courthouse Sq
38655-3914 Oxford
us
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