Annotations:
Lang trained with the world's best chefs before giving up the fancy kitchen for the thrill of cooking with just meat and fire. Now, he's on a mission to turn everyone into an expert. "Serious Barbecue" will have amateur and expert cooks enjoying perfect results every time.

Publisher's Remarks:
Adam Perry Lang is not your typical barbecue master, so you can be sure that Serious Barbecue is not your typical barbecue book. Perry Lang trained with the world's best chefs before giving up fancy kitchens and a future filled with Michelin stars for the thrill of cooking with just meat and fire. Now, he's on a mission to turn everyone into an expert. The first section of the book whittles down the fundamentals of barbecue (charcoal wood gas ) to their essentials, conveying information succinctly and playfully through photos and text. The next four sections are each devoted to a particular type of meat: pork, beef, lamb, and chicken. Here, Perry Lang shares his indispensable wisdom on selecting and transforming these meats through the magic of the barbecue before taking readers on a trip through the butcher's case, providing a recipe for almost every available cut--such fantastic fare as Honey-Glazed Baby Back Ribs, Quick Cook Texas-Style Brisket, Rack of Lamb Crusted with Grain Mustard and Chile Powder, and Bacon-Wrapped Drumsticks with Sage and Garlic. He wraps it up with easy-to-make sides and the first-ever exploration of the science behind barbecue. With grilling season revving up and Father's Day just around the corner, Serious Barbecue will have amateur and expert cooks firing up their barbecues and grills and enjoying perfect results every time.

Product Detail:

Author: Lang, Adam Perry

Photographer: Loftus, David

With: Goode, Jj

Publisher: Hyperion Books, 5/1/2009

Content Language: English

Book,

Hardcover: 390 pages

Weight: 2.97 lbs.

Dimensions: L: 9.74 in. x W: 7.92 in. x H: 1.3 in.

Comes with Illustrations