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BBQ 25 Board book – May 11, 2010


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BBQ 25 + Serious Barbecue: Smoke, Char, Baste & Brush Your Way to Great Outdoor Cooking. + Charred & Scruffed
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Product Details

  • Board book: 68 pages
  • Publisher: William Morrow Cookbooks; 1 edition (May 11, 2010)
  • Language: English
  • ISBN-10: 006199023X
  • ISBN-13: 978-0061990236
  • Product Dimensions: 1 x 5 x 8 inches
  • Shipping Weight: 1 pounds (View shipping rates and policies)
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (47 customer reviews)
  • Amazon Best Sellers Rank: #49,868 in Books (See Top 100 in Books)

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)

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

Every recipe is easy and delicious.
Robyn Sciacca
I would recommend this book to anyone that wants to grill mouth watering food.
Whipsmarte
I have made many recipes from this book.
Amazon Customer

Most Helpful Customer Reviews

17 of 20 people found the following review helpful By Christoph Geiss on August 29, 2010
Format: Board book Verified Purchase
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.
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22 of 30 people found the following review helpful By John Dawson on May 18, 2010
Format: Board book Verified Purchase
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!
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1 of 1 people found the following review helpful By john ryan yant on November 21, 2013
Format: Board book Verified Purchase
This is an incredible book. Adam Perry Lang is quite simply a genius with barbecue. Lang is a classically trained chef who has applied his knowledge to barbecue. I bought this book six months ago after reading another of his books, Charred & Scruffed, which I was very impressed with. While Charred & Scruffed is a very innovative and involved take on bbq, BBQ 25 is much simpler and less involved. The result is a book that is very user friendly while also providing an outstanding guide to barbecue.

The book only has 25 recipes, with only one recipe for each cut of meat. The cuts of meat range from pork, beef, and chicken for BBQ, to fish, steaks and hamburgers in a more traditional grilling style. However, these simple recipes are delicious and creative, and will most likely broaden any barbecue chef's cooking abilities. Many of his recipes first require that you brine the meat. Next, Adam gives perfect instruction to either grill or smoke (through indirect cooking on your gas or charcoal grill) the meat. I have now tried around 15 recipes in this book, and I have not been disappointed.

My favorite recipe is the pork loin. Before this book, I had never thought about BBQing this cut of meat. However, it has now become a regular staple in my cooking rotation. The loin is first brined for 3-24 hours, then rubbed, and finally smoked on a gas grill for an hour and a half, with the "glaze" added half way through cooking. The result is possibly the best meat I have ever tasted, and always comes out perfectly tender. I have made this for several groups of friends at parties, and everyone raves about it and asks how in the world I cooked such great pork.

Bottom line, this is a book that nobody will ever regret buying. Try it out, and you will be cooking up outstanding barbecue in no time.
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1 of 1 people found the following review helpful By Paul on October 21, 2013
Format: Board book Verified Purchase
We love Adam Perry Lang! He can put on a show!! Great BBQ Master, love his books...they really explain his technique in great detail!!
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8 of 12 people found the following review helpful By B. Nelson on June 7, 2010
Format: Board book Verified Purchase
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!!
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