Artisanal Kitchen: Barbecue Sides | Agenda Bookshop Skip to content
A01=Adam Perry Lang
A01=Peter Kaminsky
Age Group_Uncategorized
Age Group_Uncategorized
Author_Adam Perry Lang
Author_Peter Kaminsky
automatic-update
Category1=Non-Fiction
Category=WBA
Category=WBS
Category=WBV
COP=United States
Delivery_Delivery within 10-20 working days
eq_food-drink
eq_isMigrated=2
eq_non-fiction
Language_English
PA=Available
Price_€10 to €20
PS=Active
softlaunch
Product Image

Artisanal Kitchen: Barbecue Sides

★★★★★
★★★★★

English

By (author): Adam Perry Lang Peter Kaminsky

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. See more
€17.99
A01=Adam Perry LangA01=Peter KaminskyAge Group_UncategorizedAuthor_Adam Perry LangAuthor_Peter Kaminskyautomatic-updateCategory1=Non-FictionCategory=WBACategory=WBSCategory=WBVCOP=United StatesDelivery_Delivery within 10-20 working dayseq_food-drinkeq_isMigrated=2eq_non-fictionLanguage_EnglishPA=AvailablePrice_€10 to €20PS=Activesoftlaunch
Delivery/Collection within 10-20 working days
Product Details
  • Weight: 243g
  • Dimensions: 144 x 180mm
  • Publication Date: 30 Mar 2021
  • Publisher: Workman Publishing
  • Publication City/Country: US
  • Language: English
  • ISBN13: 9781579659837

About Adam Perry LangPeter Kaminsky

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.

Customer Reviews

Be the first to write a review
0%
(0)
0%
(0)
0%
(0)
0%
(0)
0%
(0)
We use cookies to ensure that we give you the best experience on our website. If you continue we'll assume that you are understand this. Learn more
Accept