Charred & Scruffed by Adam Perry Lang

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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."

About Adam Perry Lang

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After Adam Perry Lang graduated with distinction from the Culinary Institute of America and worked his way through the kitchens of top-rated French restaurants including Le Cirque and Daniel in New York City and Restaurant Guy Savoy in France, he left his pursuit of reviewers stars to open his first restaurant, Daisy Mays BBQ in New York City, and became a pioneer in urban barbecue. He has just opened Barbacoa in London with partner Jamie Oliver. Adams first book, Serious Barbecue, was a New York Times bestseller. Adam has been featured on The Oprah Winfrey Show, Good Morning America, Today, CBSs The Early Show, Fox Friends, Food Networks Iron Chef America, and BBQ with Bobby Flay. He has written extensively about food & travel. He is a food critic for New York Magazine & write for Food & wine, as well as the Outdoors Column in The New York Times.
Published May 8, 2012 by Artisan. 280 pages
Genres: Cooking. Non-fiction

Unrated Critic Reviews for Charred & Scruffed


Breakfast recipes are things like buckwheat pancakes and tofu Benedict with chipotle cream sauce, lunch gets you into really great looking avocado Reuben territory, and by dinner (divided into several chapters, from appetizers to desserts), you're diving into tofu crab cakes, shaved fennel, spicy...

Jun 15 2012 | Read Full Review of Charred & Scruffed

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