By Adam Perry Lang
(William Morrow Cookbooks, Hardcover, 9780061990236, 68pp.)
Publication Date: May 2010
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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.
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 and has serious competition credibility. With his awards and reputation, it's obvious Adam knows his BBQ.
This year has yielded a bumper crop of cookbooks for the farmers market regular. Food writer T. Susan Chang has sorted through this bounty to come up with an armload of recommendations -- as well as a score of great summer recipes -- for the locavore in your life. More at NPR.org
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One of the Best NYC Cookbooks of 2010
-New York magazine
One of the 10 Top Summer Cookbooks, 2010