Adam Perry Lang trained with the world's best chefs before giving up four-star kitchens for the thrill of cooking with just meat and fire. Now he's on a mission to turn everyone into an expert. In "Serious Barbecue", Adam Perry Lang has translated his intimate understanding of culinary technique into easy-to-follow advice to help a nation of backyard cooks unleash the raw power of one of the most flavour-packed cuisines around: barbecue. Perry Lang begins by breaking down the fundamentals - what tools you'll need to begin, how to master cooking with charcoal and wood, how to choose the perfect grill, and more. Then he takes readers on a trip through the butcher's case, describing exactly what makes each kind of meat special, explaining how to select with the skill of a master, and providing his favourite recipes for almost every available cut of pork, beef, veal, lamb, chicken, and turkey. These original, mouthwatering recipes, which include step-by-step seasoning instructions and a flip-by-flip grilling or smoking guide, will have amateur and expert cooks firing up their barbecues and enjoying perfect results every time - whether they're impressing a group of friends with Perry Lang's insanely delicious Salt and Pepper Dry-Aged Cowboy-Cut Rib Eye or wowing half the neighbourhood with his massive, slow-cooking, succulent 'Get a Book' Whole Pork Shoulder. Whatever the recipe, his goal is for everyone to achieve the holy grail of barbecuing: bragging rights.
 Trade In this Item for up to £5.00
Trade in Serious Barbecue: Smoke, Char, Baste, and Brush Your Way to Great Outdoor Cooking for an Amazon.co.uk gift card of up to £5.00, which you can then spend on millions of items across the site. Trade-in values may vary (terms apply). Learn more
|
Book Description
Product details
Would you like to update product info or give feedback on images?
|
More About the Authors
Discover books, learn about writers, and more.
Product Description
Review
Adam's marriage of the precision of classic French techniques to the unbelievably flavorful tradition of American barbecue makes him one-of-a-kind. With a passion for authenticity and a relentless drive for exceptional ingredients, he's already a national sensation. If you don't believe me, just try his sauce-slicked spare ribs! -- Brendan Duffy
About the Author
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.
Inside This Book
(Learn More)
Sell a Digital Version of This Book in the Kindle Store
If you are a publisher or author and hold the digital rights to a book, you can sell a digital version of it in our Kindle Store.
Learn more
What Other Items Do Customers Buy After Viewing This Item?
Customer Reviews
Most Helpful Customer Reviews
4 of 4 people found the following review helpful
By Dannyboy
Format:Hardcover
This book is a fantastic book if you are serious about BBQ. This is not a book for you if you want to knock up a bit of tucker on a dispo bbq.
I compete on the British BBQ competition circuit and used a recipe for chicken from this book in our first competition and came 4th in the chicken category + came 8th in pork for the pork recipe.
If you have a weber or similar kettle bbq or a water smoker then the recipes in this book are just great.
I compete on the British BBQ competition circuit and used a recipe for chicken from this book in our first competition and came 4th in the chicken category + came 8th in pork for the pork recipe.
If you have a weber or similar kettle bbq or a water smoker then the recipes in this book are just great.
3 of 3 people found the following review helpful
By Loz
Format:Hardcover
I've bought a few BBQ books in the past couple of years and, for me, this has proved the most helpful in moving my BBQ on a level. Previously my bible had been Weber's Complete Barbecue Book but the two together are proving one helluva combination.
Alot of the recipes can be fiddly but the flavours produced by the time spent preparing are, according to friends and family, like nothing else ever tasted at a BBQ. This provides so much more than just different burgers, or basic chicken recipes. If you so desire, you could even BBQ a whole pig following APL's recipe in here.
There are plenty of recipes I'm sure never to try but I never would have bbq'd a whole pork joint before reading this book and it was simply delicious. The advice on different cuts of meat and different methods of getting flavour into it (brining and injecting as well as the more common marinating or seasoning) have given my bbq a new lease of life.
OK, now summer's here it's back in the garage but April and May gave plenty of good evenings and weekends.
I highly recommend this book but possibly as a book to complement one with quicker, simpler (in my opinion) recipes.
Alot of the recipes can be fiddly but the flavours produced by the time spent preparing are, according to friends and family, like nothing else ever tasted at a BBQ. This provides so much more than just different burgers, or basic chicken recipes. If you so desire, you could even BBQ a whole pig following APL's recipe in here.
There are plenty of recipes I'm sure never to try but I never would have bbq'd a whole pork joint before reading this book and it was simply delicious. The advice on different cuts of meat and different methods of getting flavour into it (brining and injecting as well as the more common marinating or seasoning) have given my bbq a new lease of life.
OK, now summer's here it's back in the garage but April and May gave plenty of good evenings and weekends.
I highly recommend this book but possibly as a book to complement one with quicker, simpler (in my opinion) recipes.
Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com:
4.7 out of 5 stars
46 reviews
101 of 105 people found the following review helpful
5.0 out of 5 stars
I think this is a great book
9 May 2009
By Ray Basso
- Published on Amazon.com
Format:Hardcover|Amazon Verified Purchase
I have read enough of this book, to be able to say; "I think it's a great book." I own a lot of barbecue related cookbooks and I have had the great good fortune, as the moderator of BBQForum.com, to have read over 700,000 posts to the forum by BBQ people. So I have been exposed to a lot of barbecue. This is one of the best books, about barbecue and outdoor cooking in general.
In 2005 I did a podcast interview with Adam and I have read his detailed posts to the forum. I have never actually meet Adam in person. However, I know a little bit about Adam. He knows how to cook and not only that, he knows what happens to food when it's cooking and can explain it to you. The book really focuses on layering flavors. So, when people taste food cooked the way he explains it, they are in for taste treats, one after another.
With all my 14 years of daily exposure to the wisdom of some of the top barbecue cooks in the country and all the cookbooks I have read, you would think I would have a good grasp of the situation. But, in reading this book I am learning a lot of new things.
I don't hand out these compliments lightly. This is not just a "low and slow pure barbecue" cookbook but he carries his knowledge of "pure barbecue" (he has won prestigious "pure barbecue" awards to back this up) into all levels of outdoor cooking. There is a lot of direct grilling and indirect smoking information. I don't care if you're an expert cook or a beginner, you will get a lot out of reading this book.
In 2005 I did a podcast interview with Adam and I have read his detailed posts to the forum. I have never actually meet Adam in person. However, I know a little bit about Adam. He knows how to cook and not only that, he knows what happens to food when it's cooking and can explain it to you. The book really focuses on layering flavors. So, when people taste food cooked the way he explains it, they are in for taste treats, one after another.
With all my 14 years of daily exposure to the wisdom of some of the top barbecue cooks in the country and all the cookbooks I have read, you would think I would have a good grasp of the situation. But, in reading this book I am learning a lot of new things.
I don't hand out these compliments lightly. This is not just a "low and slow pure barbecue" cookbook but he carries his knowledge of "pure barbecue" (he has won prestigious "pure barbecue" awards to back this up) into all levels of outdoor cooking. There is a lot of direct grilling and indirect smoking information. I don't care if you're an expert cook or a beginner, you will get a lot out of reading this book.
37 of 40 people found the following review helpful
5.0 out of 5 stars
Now this is how to write a Barbecue Cookbook!
14 May 2009
By it's all about the barbecue
- Published on Amazon.com
Format:Hardcover
I think that Adam Perry Lang has become the E.F. Hutton of barbecue enthusiasts......when he talks, barbecue people listen.....even a few of the pros! In this book, Adam cuts right to the chase and dispels all of the rhetoric about what is and isn't barbecue and how it should and should not be cooked.
I love the way he builds flavor profiles by layering the ingredients and the steps of the cooking process, using some procedures that many barbecue purists frown on when making barbecue. It's pretty amusing reading the recipes that call for foiling as a step to making good barbecue. Whatever works to make the best barbecue he can, Adams isn't at all bashful about doing it. I like that!
I also love that there is no "I'm a better barbecue cook than you" ego written throughout this book, unlike a couple of those written by a self-titled "dr" of bbq. This book reads like Adam's sitting out on the deck with his feet propped, having a cold one with pals and talking Que. No sarcastic anecdotes here.
With over 100 barbecue related cookbooks in my arsenal as reference and many cooking techniques I thought were pretty sound, Serious Barbecue has me rethinking some of the ways I make barbecue. A must own barbecue book!
I love the way he builds flavor profiles by layering the ingredients and the steps of the cooking process, using some procedures that many barbecue purists frown on when making barbecue. It's pretty amusing reading the recipes that call for foiling as a step to making good barbecue. Whatever works to make the best barbecue he can, Adams isn't at all bashful about doing it. I like that!
I also love that there is no "I'm a better barbecue cook than you" ego written throughout this book, unlike a couple of those written by a self-titled "dr" of bbq. This book reads like Adam's sitting out on the deck with his feet propped, having a cold one with pals and talking Que. No sarcastic anecdotes here.
With over 100 barbecue related cookbooks in my arsenal as reference and many cooking techniques I thought were pretty sound, Serious Barbecue has me rethinking some of the ways I make barbecue. A must own barbecue book!
27 of 30 people found the following review helpful
5.0 out of 5 stars
Excellent BBQ Cookbook
13 May 2009
By Norma Lehmeierhartie
- Published on Amazon.com
Format:Hardcover
I am already a fan of Adam Perry Lang, as I have eaten at his restaurant, Daisy Mays, on numerous occasion and have always loved the food.
I bought Serious Barbecue: Smoke, Char, Baste and Brush Your Way to Great Outdoor Cooking, because both my husband and I love to barbecue. I make my own sauces--and they are miles better than any commercial sauce--but was ready to try some new recipes.
I have flipped through the book and recognize recipes that I have already had at the restaurant--and will definitely make them. Some winners include Short Ribs with Fleur de Sel, sticky drumsticks, and Mashed Sweet Potatoes with Banana and Brown Sugar.
I like the different cooking methods Lang employs, and intend to try all of them this summer.
Keep in mind, however, that many of these recipes take time and many ingredients to make. The short ribs, for instance, require several steps to make. Lang believes the BBQ is best when the ingredients are added in stages--this makes for complex flavors and an unbeatable texture. The ribs first get a mustard moisturizer, then a seasoning blend, next a wrapping mixture, and finally, the finishing dressing.
So you don't cook from his book when you're in a hurry. My plan is to have a few BBQ parties this summer and cook from the book.
If you enjoy BBQ, buy this book! You will be amazed at the difference the proper cooking method and homemade sauces make to your food.
Highly recommend!
By the author of the award winning book, HARMONIOUS ENVIRONMENT: BEAUTIFY, DETOXIFY & ENERGIZE YOUR LIFE, YOUR HOME & YOUR PLANET.
I bought Serious Barbecue: Smoke, Char, Baste and Brush Your Way to Great Outdoor Cooking, because both my husband and I love to barbecue. I make my own sauces--and they are miles better than any commercial sauce--but was ready to try some new recipes.
I have flipped through the book and recognize recipes that I have already had at the restaurant--and will definitely make them. Some winners include Short Ribs with Fleur de Sel, sticky drumsticks, and Mashed Sweet Potatoes with Banana and Brown Sugar.
I like the different cooking methods Lang employs, and intend to try all of them this summer.
Keep in mind, however, that many of these recipes take time and many ingredients to make. The short ribs, for instance, require several steps to make. Lang believes the BBQ is best when the ingredients are added in stages--this makes for complex flavors and an unbeatable texture. The ribs first get a mustard moisturizer, then a seasoning blend, next a wrapping mixture, and finally, the finishing dressing.
So you don't cook from his book when you're in a hurry. My plan is to have a few BBQ parties this summer and cook from the book.
If you enjoy BBQ, buy this book! You will be amazed at the difference the proper cooking method and homemade sauces make to your food.
Highly recommend!
By the author of the award winning book, HARMONIOUS ENVIRONMENT: BEAUTIFY, DETOXIFY & ENERGIZE YOUR LIFE, YOUR HOME & YOUR PLANET.
›
Go to Amazon.com to see all 46 reviews
4.7 out of 5 stars
Were these reviews helpful?
Let us know
Customer Discussions
|
This product's forum
Active discussions in related forums
Search Customer Discussions
|
Related forums
|
Listmania!
Look for similar items by category
Feedback
- Would you like to update product info or give feedback on images?
- I am the Author, and I want to comment on my book.
- I am the Publisher, and I want to comment on this book.
