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BBQ 25 [Board book]

Adam Perry Lang
4.5 out of 5 stars  See all reviews (43 customer reviews)

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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)

From the Back Cover

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.

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.

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