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Charred & Scruffed

Bold New Techniques for Explosive Flavor on and Off the Grill
Perry Lang, Adam (Book - 2012 )
Charred & Scruffed
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Workman Press.
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."


Baker & Taylor
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.

Authors: Perry Lang, Adam
Statement of Responsibility: Adam Perry Lang with Peter Kaminsky
Title: Charred & scruffed
bold new techniques for explosive flavor on and off the grill
Publisher: New York : Artisan, c2012
Characteristics: xiv, 266 p. : col. ill. ; 25 cm.
Notes: Includes index
Subject Headings: Barbecuing
Genre/Form: Cookbooks
Topical Term: Barbecuing
Additional Contributors: Kaminsky, Peter
Alternate Title: Charred and scruffed
LCCN: 2011031786
ISBN: 9781579654658
1579654657
Branch Call Number: 641.76 P
Research Call Number: JFE 13-8720
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Perry Lang, Adam
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Version pocillo (pocillo) Last updated 2014/08/21 13:32