The Artisanal Kitchen: Barbecue Sides: Perfect Slaws, Salads, and Snacks for Your Next Cookout | Agenda Bookshop Skip to content
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A01=Adam Perry Lang
A01=Peter Kaminsky
Age Group_Uncategorized
Age Group_Uncategorized
Author_Adam Perry Lang
Author_Peter Kaminsky
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Category1=Non-Fiction
Category=WBA
Category=WBS
Category=WBV
COP=United States
Delivery_Delivery within 10-20 working days
Language_English
PA=Available
Price_€10 to €20
PS=Active
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The Artisanal Kitchen: Barbecue Sides: Perfect Slaws, Salads, and Snacks for Your Next Cookout

★★★★★
★★★★★

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
€15.29
€17.99
Save 15%
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 daysLanguage_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: United States
  • 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 Mays 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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