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Serious Barbecue: Smoke, Char, Baste & Brush Your Way to Great Outdoor Cooking.,
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Located in: Dallas, Texas, United States
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Estimated between Wed, 3 Dec and Tue, 9 Dec to 94104
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About this item
Seller assumes all responsibility for this listing.
eBay item number:326889810528
Item specifics
- Condition
- ISBN
- 9780986042508
About this product
Product Identifiers
Publisher
APL Creative, Incorporated
ISBN-10
0986042501
ISBN-13
9780986042508
eBay Product ID (ePID)
166663276
Product Key Features
Edition
2
Book Title
Serious Barbecue : Smoke, Char, Baste and Brush Your Way to Great Outdoor Cooking
Number of Pages
390 Pages
Language
English
Publication Year
2013
Topic
Methods / Barbecue & Grilling, General, Methods / Outdoor
Illustrator
Yes
Genre
Cooking
Format
Hardcover
Dimensions
Item Height
1.1 in
Item Weight
48.9 Oz
Item Length
10.2 in
Item Width
7.8 in
Additional Product Features
Intended Audience
Trade
Reviews
Praise for the first edition: From Publishers Weekly Lang is serious about being serious, and that starts with his credentials. His career began at Le Cirque; he then moved on to Daniel, Carnevino in Las Vegas, and a stint as a private chef. Along the way, he opened Daisy May's BBQ, one of Manhattan's best barbecue shacks. Thus, with four-star knowledge, he brings pork, beef, lamb and the lowly chicken to the open flame with a mix of science, anecdote and a wide array of seasonings. The chapter on pork begins not only with a look at the importance of fat but also the importance of collagen and the differences between commodity and heirloom pork. There's an interview with Dave Arnold of the French Culinary Institute that explores the relation between heat and meat and why foods stick to hot surfaces. His recipe for a marinated wet-aged rib eye explains that the wonders of Worcestershire sauce have to do with the flavor-enhancing qualities of anchovies and tamarind. Nearly every entry is composed of several brief preparation recipes, since each meat is uniquely paired with a seasoning combination for specific reasons. Before cooking the spit-roasted spring lamb, for instance, one must make a basting butter, seasoning blend, herb bundle and glaze. Even something that looks simple, like the delicious classic, burnt ends (a take on barbecued brisket), involves a mustard paste, a seasoning blend, a wrapping mixture and a finishing sauce. Seriously. (May) Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved. From Booklist In his introduction, Lang immediately lays out some confrontational assertions: "Barbecue does not just mean the slow-cooked, smoke perfumed meats of the South. It also means the charred, juicy direct-grilled meats . . . what I'll call 'Yankee barbecue.'" He applies himself just as rigorously to this high-heat, backyard grilling as he does the indirect, leisurely methods of traditional barbecue, which leads to a nicely balanced book that may offend some purists but could well become the go-to resource for those who only care about the divine marriage of meat and fire, no matter the form. He goes on to outline the fundamentals in a remarkably thorough manner, covering grill types, differences in smoking woods, and blueprints for marinades, brines, and sauces. Each subsequent chapters focuses on a certain meat, including a discussion of their barbecue-friendly characteristics, tips on selecting the best cuts, and a wealth of recipes that should be comfortable for most dabblers in outdoor cooking. An enlightened guide that cares more about killer food than long-held beliefs. --Ian Chipman, Praise for the first edition: From Publishers Weekly Lang is serious about being serious, and that starts with his credentials. His career began at Le Cirque; he then moved on to Daniel, Carnevino in Las Vegas, and a stint as a private chef. Along the way, he opened Daisy May's BBQ, one of Manhattan's best barbecue shacks. Thus, with four-star knowledge, he brings pork, beef, lamb and the lowly chicken to the open flame with a mix of science, anecdote and a wide array of seasonings. The chapter on pork begins not only with a look at the importance of fat but also the importance of collagen and the differences between commodity and heirloom pork. There's an interview with Dave Arnold of the French Culinary Institute that explores the relation between heat and meat and why foods stick to hot surfaces. His recipe for a marinated wet-aged rib eye explains that the wonders of Worcestershire sauce have to do with the flavor-enhancing qualities of anchovies and tamarind. Nearly every entry is composed of several brief preparation recipes, since each meat is uniquely paired with a seasoning combination for specific reasons. Before cooking the spit-roasted spring lamb, for instance, one must make a basting butter, seasoning blend, herb bundle and glaze. Even something that looks simple, like the delicious classic, burnt ends (a take on barbecued brisket), involves a mustard paste, a seasoning blend, a wrapping mixture and a finishing sauce. Seriously. (May) Copyright Reed Business Information, a division of Reed Elsevier Inc. All rights reserved. From Booklist In his introduction, Lang immediately lays out some confrontational assertions: "Barbecue does not just mean the slow-cooked, smoke perfumed meats of the South. It also means the charred, juicy direct-grilled meats . . . what I'll call 'Yankee barbecue.'" He applies himself just as rigorously to this high-heat, backyard grilling as he does the indirect, leisurely methods of traditional barbecue, which leads to a nicely balanced book that may offend some purists but could well become the go-to resource for those who only care about the divine marriage of meat and fire, no matter the form. He goes on to outline the fundamentals in a remarkably thorough manner, covering grill types, differences in smoking woods, and blueprints for marinades, brines, and sauces. Each subsequent chapters focuses on a certain meat, including a discussion of their barbecue-friendly characteristics, tips on selecting the best cuts, and a wealth of recipes that should be comfortable for most dabblers in outdoor cooking. An enlightened guide that cares more about killer food than long-held beliefs. --Ian Chipman
Synopsis
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 flavor-packed cuisines around: American barbecue. Perry Lang begins by breaking down the fundamentals of barbecue--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 favorite 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 neighborhood 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., 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 flavor-packed cuisines around: American barbecue.Perry Lang begins by breaking down the fundamentals of barbecue--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 favorite 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 neighborhood 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.
Item description from the seller
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- 1***n (325)- Feedback left by buyer.Past 6 monthsVerified purchaseReceived the Hairwing & Tube Flies for Salmon & Steelhead: A Comprehensive Guide for Anglers. The book is of high quality. I'm very happy with my purchase and will continue to order from this seller. This seller has the best communications that I have ever seen in a sell. The book is at a great value. The book was as described and in excellent condition. Shipping was very fast. The appearance of the book was excellent. The item was very well packaged. Again, I will continue buy from this sell.
- a***n (211)- Feedback left by buyer.Past 6 monthsVerified purchaseThis seller is the gold standard of eBay. The item arrived quickly and was lovingly and thoughtfully packaged. Splendid communication made this one of the finest experiences l've had in a while. The item is exactly as described and exceeds all my expectations. The value it will bring to my life is unmeasurable, my life will be forever changed …..Thank you!
- 4***d (521)- Feedback left by buyer.Past monthVerified purchaseSuper quick delivery. Well packaged to ensure no damage during shipping. Book exceeded seller’s description. Great communication and excellent customer service. Great price on increasingly rare book to find. Thanks!!!
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Seller feedback (47,555)
- 1***n (325)- Feedback left by buyer.Past 6 monthsVerified purchaseReceived the Hairwing & Tube Flies for Salmon & Steelhead: A Comprehensive Guide for Anglers. The book is of high quality. I'm very happy with my purchase and will continue to order from this seller. This seller has the best communications that I have ever seen in a sell. The book is at a great value. The book was as described and in excellent condition. Shipping was very fast. The appearance of the book was excellent. The item was very well packaged. Again, I will continue buy from this sell.
- a***n (211)- Feedback left by buyer.Past 6 monthsVerified purchaseThis seller is the gold standard of eBay. The item arrived quickly and was lovingly and thoughtfully packaged. Splendid communication made this one of the finest experiences l've had in a while. The item is exactly as described and exceeds all my expectations. The value it will bring to my life is unmeasurable, my life will be forever changed …..Thank you!
- 4***d (521)- Feedback left by buyer.Past monthVerified purchaseSuper quick delivery. Well packaged to ensure no damage during shipping. Book exceeded seller’s description. Great communication and excellent customer service. Great price on increasingly rare book to find. Thanks!!!