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Charred & Scruffed: Bold New Techniques for Explosive Flavor on and Off the Grill [Paperback]

Adam Perry Lang
3.7 out of 5 stars  See all reviews (3 customer reviews)
Price: £17.99 & FREE Delivery in the UK. Details
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Book Description

1 May 2012
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."

Frequently Bought Together

Charred & Scruffed: Bold New Techniques for Explosive Flavor on and Off the Grill + Serious Barbecue: Smoke, Char, Baste, and Brush Your Way to Great Outdoor Cooking + Pitt Cue Co. - The Cookbook
Price For All Three: £49.23

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Product details

  • Paperback: 266 pages
  • Publisher: Artisan Division of Workman Publishing (1 May 2012)
  • Language: English
  • ISBN-10: 1579654657
  • ISBN-13: 978-1579654658
  • Product Dimensions: 24.6 x 20.3 x 2.2 cm
  • Average Customer Review: 3.7 out of 5 stars  See all reviews (3 customer reviews)
  • Amazon Bestsellers Rank: 336,196 in Books (See Top 100 in Books)

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Product Description

Review

Perry Lang has rewritten the rules of grilling. His latest book, "Charred & Scruffed", is a bible for a new kind of charcoal-fired religion.

"Bon Appetit" Full of serious barbecue how-to with plentiful photos.

"Better Homes & Gardens"

If you know a person ready to get his or, hello, her Ph.D. in grilling, this will blow his (or her) already expanded mind.

"New York Times Book Review"

In this book, [Adam Perry Lang] shares the creative theories and techniques that have made him a perennial award winner on the national barbecue circuit.

"Martha Stewart Living"

""

A whole new way of looking at grilling.

"Orlando Sentinel"

Well-written and easy to follow recipes . . . nothing short of revolutionary.

"Austin Chronicle"

Inspiring and loaded with great tips.

"Charlotte Observer"

Adam Perry Lang is the Yoda of grilling. This is his third book on the subject and his most in-depth yet.

"The Daily"

""

A perfect handbook for savory summer foods, with new techniques for cooking meat, fish and poultry on the grill, plus tips and tricks for fantastic sides.

FoodandWine.com

A new sort of twenty first century barbecue. . . . Any serious backyard barbecuer who follows these recipes will very quickly leave the rest of neighborhood pit masters wallowing in ashes.

"Booklist"

New grilling techniques for achieving crunchy crusts, succulent meat and perfect side dishes. If this sounds complicated, it isn t. [Perry Lang has] made it easy.

"Providence Journal"

""

"" An elegant and inventive barbecue cookbook.

"Library Journal"

No one knows more about cooking food over fire than Adam Perry Lang, and his techniques are all here.

David Chang

"Breaks newgrilling ground with well-written recipes."

--Fine Cooking


Inside This Book (Learn More)
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Front Cover | Copyright | Table of Contents | Excerpt | Index
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Customer Reviews

3.7 out of 5 stars
3.7 out of 5 stars
Most Helpful Customer Reviews
2 of 2 people found the following review helpful
4.0 out of 5 stars Some Interesting Techniques 11 Aug 2013
By cram
Format:Paperback|Verified Purchase
Some good recipes and some interesting BBQ grilling techniques. Whilst obviously the meat side of things is the star of the show thought some of the side dishes sounded and looked good. Unlike some BBQ books it's not overly American (not that there's anything wrong with that it's just you can't always get the ingredients in the UK). The author does seem to make it sound as if he invented the technique of cooking directly on the coals when that has been a well known technique since time (or at least fire) began. All in all I enjoyed it and would recommend
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2 of 5 people found the following review helpful
5.0 out of 5 stars BBq heaven.... 7 Mar 2013
Format:Paperback|Verified Purchase
I've only gone through the book briefly but already can't wait to try out everything in it! Clearly he's really into what he does and it looks easy to recreate at home. Roll on the summer!
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0 of 2 people found the following review helpful
2.0 out of 5 stars BBQ nuts only 23 July 2013
By Matt P
Format:Paperback|Verified Purchase
Fun book but many of the recipes have limiting factors. For example, many dishes require 16-24 hours marination time. Others require a smoker, or two grill racks and house bricks in order to cook 'high and slow'. None of the recipes would work on a grill pan or other in-home kitchen setup. For an American audience this makes a lot of sense - their BBQ season runs a lot longer than ours. But you'd have to be a diehard British barbecue fan to get value for money out of this. The sides (the 'off the grill' reference in the title) are not terribly exciting eg rocket salad with lemon and parmesan.
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Amazon.com: 4.6 out of 5 stars  50 reviews
32 of 34 people found the following review helpful
4.0 out of 5 stars Great recipes and very creative but should come with a disclaimer! 13 May 2012
By Kevin Ascolillo - Published on Amazon.com
Format:Paperback|Verified Purchase
I thoroughly enjoyed this book! Adam Perry is an adventurous chief and he comes up with some great ideas for the BBQ aficionado.
However some of his most interesting recipes (finishing salts,spackles) require a dehydrator and a convection oven which I do not own. Otherwise it is a good read with some great recipes. If you have a dehydrator and a convection oven and love to BBQ this book will not disappoint.
Note: The "four seasons blend" was much less salty with 1/2 cup of sea salt.
16 of 18 people found the following review helpful
4.0 out of 5 stars Game changing book, yes, but not without problems 12 Aug 2012
By Raijer - Published on Amazon.com
Format:Paperback|Verified Purchase
I just finished reading Lang's "Charred & Scruffed." All in all, it's an excellent book. I really like how he breaks new ground with outdoor cooking, and pushes the envelope in technique and method. I own a lot of BBQ and grilling books, and most of them read the same. Lang is different, and I like that. That said, there are a couple of complaints that prevent me from awarding a full five stars. First of all, if you don't own a convection oven or a food dehydrator, a couple of appliances not typically associated with grilling meat, then many of the recipes here are worthless or will be lacking in the end. If you want to use the techniques in this book, well, you're going to have to invest money into an appliance or two. Second gripe: this book does indeed break new ground. This is new stuff, different and unfamiliar. As such, there are techniques here that need to be explained in much more detail than is given in this book. One example: Lang goes over how to prepare a "mature and level bed of coals," but only states that you have to even them out, "lightly tamping them down to a uniform height of 4 to 6 inches." Really? Now six inches of coals in a Weber kettle (Pictured in the book) is a HUGE amount of fuel. The pic shows the Weber almost all the way full of lump charcoal - easily about 10lbs worth if the kettle is indeed filled up. How, exactly, is he building this huge fire? How many chimneyfuls of lump charcoal are we talking about here? How did he light them? There's absolutely NO details on how to create this bed of coals at all. I've been grilling for years, and I've never seen any such thing - which is why I actually liked the book - but since it's all new, Lang needs to go into much greater detail. Unfortunately, he does not. I plan on muddling my way through this part, but it would have been nice to be granted access to exactly the methods Lang used.

All that said, still some great stuff here, and a fresh new look at grilling/BBQ. I recommend it, but if you do buy/use this book, be prepared to spend extra time and money if you want to replicate his recipes.
8 of 8 people found the following review helpful
5.0 out of 5 stars Don't grill without it! 19 Jun 2012
By Toothsquatch - Published on Amazon.com
Format:Paperback|Verified Purchase
I came across this book at a bookstore and based on a few recipes I decided I had to have it. It is a way to take your grilling to the next level. Mr. Lang has a solid understanding of BBQ iand can present it in a very Alton Brown manner. I have already made 4 of the recipes and they were a huge hit!!
8 of 10 people found the following review helpful
5.0 out of 5 stars These techniques have "Amped Up" my grill flavors big time! 5 July 2012
By Dale R. Warner - Published on Amazon.com
Format:Paperback
More than a cookbook or a set of recipes, this book talks about specific grilling techniques that will help you increase the flavor that you bring to the table. At each step of the way - from seasoning the meat before you get to the grill to the time you put it on the plate - Adam Perry Lang shows how to add layers of flavor. None of the techniques are hard, and if you incorporate just two or three of them into your grilling routine you'll get great flavors and many compliments.

I watched a cooking demonstration featuring Adam at Central Market in Dallas, where he spoke, grilled, and then we ate. One of his recipes is "Rib Roast Done Like a Steak", which involves a three rib rib-eye steak that gets flattened down to about 3 inches high using a ... Baseball Bat! Aside from being good eats, it was fun to be in the front row of the demonstration when the steak tartar started flying.

The salts take some elapsed time to prepare, but are not hard to do. I've found a good substitute for a convection oven or a dehydrator, since I don't have either of these. I spread the salts on a baking tray on some parchment paper, then put the tray in the attic for a few days. A nice hot summer day dries out the salt very effectively. As an aside, my printing of the book has the Worcestershire Salt at 1 cup of salt to 1 cup of Worcestershire sauce, which I found to be too much liquid. I backed it down to 1/3 cup of sauce, similar to the other salt recipes, and it came out great.

Adam Perry Lang is a master griller; he's also a nice guy. He autographed our books and spoke with my son (who is an aspiring chef) after the event and was very pleasant.

I highly recommend the book. Buy it & let me know what you think!
2 of 2 people found the following review helpful
5.0 out of 5 stars Fantastic BBQ 10 Sep 2012
By Hockey1973 - Published on Amazon.com
Format:Paperback|Verified Purchase
This is one of the best and most original BBQ books I have ever used. I've tried at least 10 recipes out of this book and each has turned out fantastically. Friends and family are asking me for the recipes. I wish I could take credit for them but I give them Adam's name and this book to look up. The favorite so far has been the shrimp on a cedar plank directly on the coals. The smokiness adds enough flavor but not too much to make these overbearing. These stand out as an appetizer that no one will stop talking about the rest of the supper. The basic marinade and the bastes are very easy and I suggest you don't skip over either of them. I did have to take out the pepper flakes since I'm in MN and anything spicier than kethcup is shunned. However, even without they taste great. (I've used the pepper flakes as well and it is even better). All in all I highly recommend this book to any budding backyard BBqer.
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