The Artisanal Kitchen: Barbecue Sides
Perfect Slaws, Salads, and Snacks for Your Next Cookout
$30.20
- Hardcover
96 pages
- Release Date
6 April 2021
Summary
Side dishes, once relegated to the back of the table at the summer barbecue, are the main draw in Barbecue Sides, the newest book in the Artisanal Kitchen series. Adapted from Charred & Scruffed by Adam Perry Lang, this must-have book by a renowned barbecue expert has the best crunchy, creamy, savoury, and all-around mouthwatering side dishes to impress your guests, including Creamed Spinach with Steeped and Smoked Garlic Confit, Scruffed Carbonara Potatoes, and Radish a…
Book Details
| ISBN-13: | 9781579659837 |
|---|---|
| ISBN-10: | 1579659837 |
| Author: | Adam Perry Lang, Peter Kaminsky |
| Publisher: | Workman Publishing |
| Imprint: | Artisan Books |
| Format: | Hardcover |
| Number of Pages: | 96 |
| Release Date: | 6 April 2021 |
| Weight: | 240g |
| Dimensions: | 182mm x 146mm x 12mm |
| Series: | The Artisanal Kitchen |
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About The Author
Adam Perry Lang
Adam Perry Lang graduated with distinction from the Culinary Institute of America and worked 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. He left his pursuit of reviewers’ stars to open his first restaurant, Daisy May’s BBQ in New York City, and became a pioneer in urban barbecue. His first book, Serious Barbecue, was a New York Times bestseller. Lang lives and works in Los Angeles, where he is the chef/owner of APL, a contemporary steak house.
Peter Kaminsky is the author and coauthor of many books, including Pig Perfect, Culinary Intelligence, Seven Fires and Mallmann on Fire (with Francis Mallmann). He is a longtime contributor to Food & Wine and a former columnist for the New York Times and New York magazine. He lives in Brooklyn, New York.
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