Introducing a book that streamlines the barbecue process. A collection of the 25 recipes that we cook 95 percent of the time, using accessible, not too pricey, quality ingredients. Here Adam will guide you through the entire process, from buying to serving, showing you how to deliver mind-blowing results for your friends and family.
So relax, start up the BBQ—it's time to get hands-on and learn techniques that will bring out the maximum flavors, under Adam's expert, easy-to-follow guidance.
Get it, read it, use it!May 19, 2010 John Dawson(Boise, ID USA) 17 out of 20 found this review helpful
Late last summer I raved about Adam's book Serious Barbecue, and I will rave about this book as well. This is a very different book, aimed at a somewhat different audience, but with the same great roots.
The form and layout of this book are revolutionary for cookbooks. It is packed with great need-to-know information that is presented in a way that people think about cooking.
It starts with the meat cut and equipment list in graphical form, then moves into the ingredient list, then a graphical depiction of the major process steps, then into the actual process. Again, the format is very refreshing and easy to use. Oh, and it has the same outstanding photography of the previous book, just much smaller.
If you are a grill and barbecue cook, you simply cannot go wrong with this book. It's small, very concise, and packed with must-know basics. However, like the previous book, it will stretch your the boundaries and bring great new flavors to the table.
Get it, read it, and use it!
Simply AmazingJune 7, 2010 B. Nelson 6 out of 6 found this review helpful
I have to confess that I searched out this book mainly as a way to get over the $25 free shipping threshold on the main book I was purchasing. I was immediately taken aback with the simplicity of it and thought - oh man, this isn't going to be that great - wow was I wrong. Adam Perry Lang is a barbecue genius!! This book has easy to follow recipes for each type and cut of protein that people commonly cook on the grill - including brines (where appropriate), mop sauces and techniques presented in a very easy to follow format. I started off with the burgers - very simple, but really grreat - who knew to put a little water in the ground beef to get the burgers to stick together better (might be a steaming thing too) and the carmelized onions were great too - my wife said they were the best hamburgers she had ever had! Then last night I did the whole chicken - brined and then grilled/smoked with a mop sauce - AMAZING. Best chicken I have ever had as well. I will now worship Adam Perry Lang when I am at my grill - and I will certainly be buying his other book and looking for a good excuse to go to New York and eat at his restaurant!!
Simple and Classic Beginning to End...June 21, 2010 David E. Shaw Jr.(Winston-Salem, NC United States) 1 out of 1 found this review helpful
When you think about it 25 Excellent BBQ recipes is a lot. I have done three recipes so far and have had wonderful results. Simply presented and no fancy dancy ingredients, no looking for some rare root in a Chinese herb shop with this book. The recipes are easy to follow as well as teaching you where some of the cuts of meat come from. The book has very thick laminated pages so it is made to be used in the field, kitchen back porch or wherever. It's already my second favorite cookbook ever! I can happily recommend this one.
A Book that Belongs Next to your Grill -- laminated board bookJune 28, 2010 Nancy M. Mehegan(Montclair, NJ) This summer a lot of barbecue chefs will have this book near them, by the grill, where this book belongs! Very clever format -- it has laminated board pages, so don't worry about splashing barbecue sauce on the pages. It's compact, has great photos, and concise instructions. He uses a lot of cookware for basting meat in sauces, which I liked also. Adam Perry Lang is a classically French-trained chef turned bona fide BBQ expert. He's the founder and co-owner of the nationally acclaimed restaurant Daisy May's BBQ. The book is divided into different kinds of food to cook such as beef, pork, lamb, chicken, and miscellaneous -- fish, veggies, sausages. It's compact, but not overly simplified, chock full of information. The photos make you drool. Very well done book -- I highly recommend it.
SAT's ReviewJuly 1, 2010 Carol E. Gates(Longmont, CO) Excellent book for those who love to BBQ. Provides a lot informative information and clarification...
Disclaimer: We are in association with Amazon.com, product information on this site belongs to Amazon.com. The products referenced on this site are manufactured and sold by parties of Amazon.com.We make no representations regarding either the products or any information vendors offer about their products. Any questions, complaints, or claims regarding the products must be directed to the appropriate manufacturer or vendor, or to Amazon.com.
