The Artisanal Kitchen: Barbecue Sides: Perfect Slaws, Salads, and Snacks for Your Next Cookout by Perry Lang, Adam

The Artisanal Kitchen: Barbecue Sides: Perfect Slaws, Salads, and Snacks for Your Next Cookout (Hardcover) (ISBN-13: 9781579659837)

Author: Adam Perry Lang
Product Type: Books
Format: Hardcover
$12.95
$12.95
$12.95
Subtotal: $12.95
The Artisanal Kitchen: Barbecue Sides: Perfect Slaws, Salads, and Snacks for Your Next Cookout by Perry Lang, Adam

The Artisanal Kitchen: Barbecue Sides: Perfect Slaws, Salads, and Snacks for Your Next Cookout

$12.95
The Artisanal Kitchen: Barbecue Sides: Perfect Slaws, Salads, and Snacks for Your Next Cookout by Perry Lang, Adam

The Artisanal Kitchen: Barbecue Sides: Perfect Slaws, Salads, and Snacks for Your Next Cookout

$12.95
Format: Hardcover
Description
Description
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STELLAR COOKOUT SIDES

Move the meat from the center of the table and let these innovative side dishes steal the spotlight. Written by celebrated pitmaster Adam Perry Lang, Barbecue Sides includes a dozen-plus recipes for melting, creamy, and crispy dishes like Bubbling Bacon Butter Beans, Smoked-Corn Flan, and Scruffed Carbonara Potatoes that temper the strength of brawny barbecue mains without getting in the way of flavor. The menu is rounded out with a dozen additional recipes for fresh, sprightly, and green sides, like Mango Cilantro Salad and Green Apple, Cabbage, and Caraway Slaw, as well as pickled vegetables that add refreshing high notes and contrast to a plate. These first-rate side dishes will elevate your barbecue.

Author: Adam Perry Lang, Peter Kaminsky
ISBN-10: 1579659837
ISBN-13: 9781579659837
Publisher: Artisan Publishers
Language: English
Published: 03/30/2021
Pages: 96
Format: Hardcover
Weight: 0.55lbs
Size: 7.20h x 5.60w x 0.40d
By Adam Perry Lang
By 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 May's BBQ in New York City, and became a pioneer in urban barbecue. His first book, Serious Barbecue, was a New York Times bestseller. Lang lives and works in Los Angeles, where he is the chef/owner of APL, a contemporary steak house.
Peter Kaminsky is the author and coauthor of many books, including Pig Perfect, Culinary Intelligence, and Green Fire, Seven Fires, and Mallmann on Fire (with Francis Mallmann). He is a longtime contributor to Food & Wine and a former columnist for the New York Times and New York magazine. He was managing editor of National Lampoon. He lives in Brooklyn, New York.

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