Charred & Scruffed: Bold New Techniques for Explosive Flavor on and Off the Grill (BOK)
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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."
|Utgitt||2012||Forfatter||Adam Perry Lang|
|Antall sider||266||Dimensjoner||20,3cm x 24,6cm x 2,2cm|
|Vekt||930 gram||Leverandør||Bertram Trading Ltd|
|Andre medvirkende||Peter Kaminsky||Emner og form||Cookery dishes & courses, Cooking with specific gadgets|