Charred & Scruffed: Bold New Techniques for Explosive Flavor on and Off the Grill
- 01 May 2013
- 266 pages - 245 x 198mm
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 flavour, while his board dressings and finishing salts build upon delicious meat juices, and his "fork finishers"— cranberry, hatch chile, and mango "spackles"—provide an intensely flavourful, 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."
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 May’s BBQ in New York City, and became a pioneer in urban barbecue. He has just opened Barbacoa in London with partner Jamie Oliver.
With Charred & Scruffed, bestselling cookbook author and acclaimed chef Adam Perry Lang employs his extensive culinary background to refine and concentrate the flavours and textures of barbecue and re-imagine its possibilities.
"The most inspiring barbecue chef in the world" - Jamie Oliver