Serious Barbecue: Smoke, Char, Baste, and Brush Your Way to Great Outdoor Cooking - Rilegato

Lang, Adam Perry

Rilegato

ISBN 10: 1401323065 ISBN 13: 9781401323066

Casa editrice: Hyperion Books, 2009

Riassunto

A Culinary Institute of America graduate explains his decision to give up a career at the sides of some of the world's forefront chefs to perfect his barbecuing skills, in a detailed primer that covers everything from equipment fundamentals to preparing a diverse range of fare including Honey-Glazed Baby Back Ribs, Quick Cook Texas-Style Brisket, and Rack of Lamb Crusted with Grain Mustard and Chile Powder.

Su questo libro

L'autore:

A graduate with distinction of the Culinary Institute of America, Adam Perry Lang cut his teeth in New York at temples of haute cuisine Le Cirque and Daniel, and in Paris at the legendary Guy Savoy. But Daisy May's BBQ U.S.A. and his role as meat maestro at Mario Batali's Vegas Italian steakhouse, Carnevino, have propelled him into the national spotlight. He's currently working on a joint project with Jamie Oliver to bring his inimitable style to restaurants internationally. Perry Lang lives in New York City but travels the world preaching the barbecue gospel.

Product Description:

Book by Perry Lang Adam

Su questa edizione

• Editore: Hyperion Books
• Data di pubblicazione: 2009
• ISBN 10: 1401323065
• ISBN 13: 9781401323066
• Rilegatura: Copertina rigida
• Numero di pagine: 390