BBQ 25 [Hardcover]

Adam Perry Lang (Author)

Book Description

Publication Date: May 11, 2010

Introducing a book that streamlines the barbecue process. A collection of the 25 recipes that we cook 95 percent of the time, using accessible, not too pricey, quality ingredients. Here Adam will guide you through the entire process, from buying to serving, showing you how to deliver mind-blowing results for your friends and family.

So relax, start up the BBQ—it's time to get hands-on and learn techniques that will bring out the maximum flavors, under Adam's expert, easy-to-follow guidance.

Editorial Reviews

From Booklist

It’s spring, when any person’s fancy turns to outdoor cooking, especially in the northern and middle portions of the country. Yet the fear of the grill can inhibit many old- and newcomers to the art of barbecue. Is the food cooked enough? How to ensure that seasonings stay on the meat, not land in the charcoal? Chef and New York City restaurant owner Lang (author of Serious Barbecue, 2009) to the rescue. Here, in a small volume meant to fit into the palm of your hand, are 25 of the most requested protein (for the most part) recipes, illustrated profusely and bound in a wipeable, almost weatherproof, binding format. For sure, Lang knows his stuff. Fewer than 10 steps are involved in each, accompanied by required tools (showcased via black-and-white drawings); techniques (again, illustrated); ingredients needed for brining, glazing, marinading; and photographs. At the beginning of each chapter are top sourcing tips, what to look for when picking out fish, pork, beef, chicken, and lamb. Finally, readers’ prep is up front, featuring a glossary of techniques. --Barbara Jacobs

Review

One of the Best NYC Cookbooks of 2010 (New York magazine )

One of the 10 Top Summer Cookbooks, 2010 (NPR )

See all Editorial Reviews

Product Details

• Hardcover: 68 pages
• Publisher: William Morrow Cookbooks; 1 edition (May 11, 2010)
• Language: English
• ISBN-10: 006199023X
• ISBN-13: 978-0061990236
• Product Dimensions: 7.9 x 5 x 1.1 inches
• Shipping Weight: 1 pounds (View shipping rates and policies)
• Average Customer Review: 4.2 out of 5 stars  See all reviews (20 customer reviews)
• Amazon Best Sellers Rank: #170,366 in Books (See Top 100 in Books)

More About the Author

Adam Perry Lang is a classically French-trained chef turned bona fide BBQ expert. He's the founder and co-owner of the nationally acclaimed restaurant Daisy May's BBQ and has serious competition credibility. With his awards and reputation, it's obvious Adam knows his BBQ.

Customer Reviews

Most Helpful Customer Reviews

7 of 7 people found the following review helpful:

3.0 out of 5 stars mixed feelings, August 29, 2010

By 

Christoph Geiss "ceg" (Hartford, CT) - See all my reviews
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Amazon Verified Purchase

This review is from: BBQ 25 (Hardcover)

The rather thin booklet (64 cardboard pages)intends to introduce 25 quick-and easy everyday recipes. It covers pretty much every major cut of meet plus fish and vegetables. Every cut is subjected to a few flavor enhancing steps: marinades, rubs, glazes, sauces etc. This works well for cheap cuts, or generally flavorless cuts (pork tenderloins, filet mignon etc.) and I picked up a few interesting tricks. However, it's a waste of effort on some prime pieces of meat. When I pay top dollars for a few nice marbled ribeye steaks I want to taste the beef rather than Mr Perry's soy-based marinade, or the added concentrated beef stock. I cooked them side by side last night, and the just salt and pepper version won hands down for its pure beef flavor. The marinated version wasn't bead, but I think I reserve it for a cheaper cut of meat.
I don't mind the shortness of the book, it's very concentrated with no fluff, though some parts seem generic (every chapter tells me to prefer: "Butcher over supermarket", "Local over outsourced", "Organic over other" - all true, but do I have to read them again in every chapter?). The editors should have done some more proof-reading, and I am not sure about some of the instructions: grilling a chicken breast for 1 1/5 hours (and calling it a "Quick Cook" recipe seems wrong and guarantee all but bone-dry meat.

19 of 24 people found the following review helpful:

5.0 out of 5 stars Get it, read it, use it!, May 18, 2010

By 

John Dawson "PatioDaddioBBQ.com" (Boise, ID USA) - See all my reviews
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This review is from: BBQ 25 (Hardcover)

Late last summer I raved about Adam's book Serious Barbecue, and I will rave about this book as well. This is a very different book, aimed at a somewhat different audience, but with the same great roots.

The form and layout of this book are revolutionary for cookbooks. It is packed with great need-to-know information that is presented in a way that people think about cooking.

It starts with the meat cut and equipment list in graphical form, then moves into the ingredient list, then a graphical depiction of the major process steps, then into the actual process. Again, the format is very refreshing and easy to use. Oh, and it has the same outstanding photography of the previous book, just much smaller.

If you are a grill and barbecue cook, you simply cannot go wrong with this book. It's small, very concise, and packed with must-know basics. However, like the previous book, it will stretch your the boundaries and bring great new flavors to the table.

Get it, read it, and use it!

7 of 8 people found the following review helpful:

5.0 out of 5 stars Simply Amazing, June 7, 2010

By 

B. Nelson - See all my reviews
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Amazon Verified Purchase

This review is from: BBQ 25 (Hardcover)

I have to confess that I searched out this book mainly as a way to get over the $25 free shipping threshold on the main book I was purchasing. I was immediately taken aback with the simplicity of it and thought - oh man, this isn't going to be that great - wow was I wrong. Adam Perry Lang is a barbecue genius!! This book has easy to follow recipes for each type and cut of protein that people commonly cook on the grill - including brines (where appropriate), mop sauces and techniques presented in a very easy to follow format. I started off with the burgers - very simple, but really grreat - who knew to put a little water in the ground beef to get the burgers to stick together better (might be a steaming thing too) and the carmelized onions were great too - my wife said they were the best hamburgers she had ever had! Then last night I did the whole chicken - brined and then grilled/smoked with a mop sauce - AMAZING. Best chicken I have ever had as well. I will now worship Adam Perry Lang when I am at my grill - and I will certainly be buying his other book and looking for a good excuse to go to New York and eat at his restaurant!!