Charred & scruffed
A collection of recipes for barbecuing different types of meat and fish emphasizes grilling techniques while presenting ideas for side dishes, sauces, bastes, and brines.
Read More ↓Title Statements
- Full title :Charred & scruffed / Adam Perry Lang with Peter Kaminsky.
Summary
A collection of recipes for barbecuing different types of meat and fish emphasizes grilling techniques while presenting ideas for side dishes, sauces, bastes, and brines.
Read More ↓Edition Statements
- Publication Date:©2012.
Publication Statements
- Publisher(s):Artisan
- Place of Publication:New York
- Language:eng
- Publication Date:©2012.
Notes
Includes index.
The Physical Object
- Description:xiv, 266 pages : : color illustrations ; : 25 cm
Edition Identifiers
- ISBN:9781579654658, 1579654657
- oclc:ocn750401391
- LC Classification:TX840.B3
- Dewey Decimal:641.7/6
Table of Contents
Barbecue : the next step / by Peter Kamisky -- Making better barbecue -- The theory and practice of barbecue. Building explosive flavor ; Making heat work for you -- Meat, fish, and fowl. Classics revisited ; High and slow ; Clinching : down and dirty ; Clinched and planked -- Co-stars. Melting, creamy, and comfortable ; Crispy, fresh, and sprightly ; Leaves, lettuces, and greens ; Crispy bits -- Finishing. Spackles ; Bastes ; Finishing salts.
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