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BBQ 25
by Adam Perry Lang
ISBN-10: 006199023X
ISBN-13: 9780061990236
ISBN-13: 9780061990236
Region: USA
Publisher: HarperStudio
Publication Date: May, 2010
Recipe Index
Publishers Information
About BBQ 25
Publisher Web Link: http://theharperstudio.com/
Adam Perry Lang was trained in the temples of haute cuisine, working at Le Cirque and Daniel in New York, and the legendary Guy Savoy in Paris. But he left that world behind for a single obsession-barbecue-starting Daisy May’s BBQ U.S.A., becoming the “meat maestro” at Mario Batali’s Italian steakhouse, Carnevino, and publishing the New York Times bestseller, Serious Barbecue.
While Serious Barbecue was the ultimate, comprehensive guide to contemporary outdoor cooking, Adam Perry Lang’s BBQ 25 is its ultra-simplified distillation, created for those times when resources are limited, and space and time are of the essence. Here are step-by-step, foolproof recipes for the 25 most commonly grilled meats-from rib eye to pork rib to chicken wings to sausages-presented in an easy-to-use, easy-to-clean, four-color, 64-page board book format.
Here at last is the perfect book to make a hero out of anyone at the grill. (http://theharperstudio.com/)
Author Information
About Adam Perry Lang
Author Web Link: http://www.adamperrylang.com/
Of barbecue and grilling expert Adam Perry Lang, Food & Wine magazine wrote, “What do you get when you put a French-trained chef from New York City in charge of the barbecue pit on a Wild West ranch? Some of the best baby back ribs and pulled pork the locals have ever tasted.”
Baby back ribs and pulled pork are just a taste of Adam Perry Lang’s repertoire, though. Adam’s experience and expertise extends to barbecue and grilling in both the professional and home kitchens. After graduating with distinction from the Culinary Institute of America and working his way through the kitchens of top-rated French restaurants including Le Cirque and Daniel in New York City; and Restaurant Guy Savoy in France, Adam left his pursuit of reviewer’s stars to follow his passion for barbecue.
Realizing that New York City lacked a great rib shack, Adam opened his first restaurant Daisy May’s BBQ and became a pioneer in urban barbecue. Knowing that credibility in the barbecue world only comes from winning competitions, Adam set off to make his mark. In his first year on the national barbecue circuit, Adam won Grand Champion honors at the World Pork Expo and first place for his Pork Shoulder at the Kansas City American Royal, a.k.a. “The World Series of BBQ.”
While working in barbecue, Adam began avid study of beef and animal husbandry. His learnings led him to add “meat maestro” to his resume.
Adam is a consulting partner in Mario Batali’s Carnevino in Las Vegas, where he is responsible for sourcing all the beef and training the staff on proper cooking techniques. His latest restaurant project takes him across the pond where he is creating a completely unique grilling concept in London with celebrity chef Jamie Oliver called Barbecoa and opening in October 2010.
Desiring to make barbecue and grilling as accessible for the home cook as he had for the customers in his restaurant, Adam’s first book, Serious Barbecue: Smoke, Char, Baste and Brush Your Way to Great Outdoor Cooking, was a New York Times best-seller. Adam was also featured on The Oprah Winfrey Show, Good Morning America, The Today Show, CBS Early Show, Fox and Friends, Power Lunch; The Food Network’s Iron Chef America, What’s Hot, What’s Cool and BBQ with Bobby Flay. Adam’s second book BBQ 25: The World’s Most Flavorful Recipes-Now Made Fool-Proof will be published in May 2010.
Adam divides his time between New York City and London.
(http://www.adamperrylang.com/)
