Charred & Scruffed

Charred & Scruffed

Bold New Techniques for Explosive Flavor on and Off the Grill

Book - 2012
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"The best grilling book on the market." -- GQ

With Charred & Scruffed , bestselling cookbook author and acclaimed chef Adam Perry Lang employs his extensive culinary background to refine and concentrate the flavors and textures of barbecue and reimagine its possibilities.
Adam's new techniques, from roughing up meat and vegetables ("scruffing") to cooking directly on hot coals ("clinching") to constantly turning and moving the meat while cooking ("hot potato"), produce crust formation and layers of flavor, while his board dressings and finishing salts build upon delicious meat juices, and his "fork finishers"--like cranberry, hatch chile, and mango "spackles"--provide an intensely flavorful, concentrated end note.
Meanwhile, side dishes such as Creamed Spinach with Steeped and Smoked Garlic Confit, Scruffed Carbonara Potatoes, and Charred Radicchio with Sweet-and-Sticky Balsamic and Bacon, far from afterthoughts, provide exciting contrast and synergy with the "mains."
Publisher: New York : Artisan, c2012
ISBN: 9781579654658
Branch Call Number: ANF 641.76 PER
Characteristics: xiv, 266 p. : col. ill. ; 25 cm
Additional Contributors: Kaminsky, Peter
Alternative Title: Charred and scruffed

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