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Artisan
May 2012
On Sale: May 8, 2012
280 pages
ISBN: 1579654657
EAN: 9781579654658
Paperback
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Cookbooks
With Charred & Scruffed, bestselling cookbook author and
acclaimed chef Adam Perry Lang employs his extensive
culinary background to refine and concentrate the flavors
and textures of barbecue and reimagine its possibilities.
Adam's new techniques, from roughing up meat and
vegetables ("scruffing") to cooking directly on hot coals
("clinching") to constantly turning and moving the meat
while cooking ("hot potato"), produce crust formation and
layers of flavor, while his board dressings and finishing
salts build upon delicious meat juices, and his "fork
finishers"—like cranberry, hatch chile, and mango
"spackles"—provide an intensely flavorful, concentrated end
note.
Meanwhile, side dishes such as Creamed Spinach with
Steeped and Smoked Garlic Confit, Scruffed Carbonara
Potatoes, and Charred Radicchio with Sweet-and-Sticky
Balsamic and Bacon, far from afterthoughts, provide exciting
contrast and synergy with the "mains."
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