Adam Perry Lang was trained in the temples of haute cuisine, working at Le Cirque and Daniel in New York, and the legendary Guy Savoy in Paris. But he left that world behind for a single obsession-barbecue-starting Daisy May’s BBQ U.S.A., becoming the “meat maestro” at Mario Batali’s Italian steakhouse, Carnevino, and publishing the New York Times bestseller, Serious Barbecue.
While Serious Barbecue was the ultimate, comprehensive guide to contemporary outdoor cooking, Adam Perry Lang’s BBQ 25 is its ultra-simplified distillation, created for those times when resources are limited, and space and time are of the essence. Here are step-by-step, foolproof recipes for the 25 most commonly grilled meats-from rib eye to pork rib to chicken wings to sausages-presented in an easy-to-use, easy-to-clean, four-color, 64-page board book format.
Here at last is the perfect book to make a hero out of anyone at the grill.
- Rib Eye, Porterhouse, T-Bone and Shell Steaks
- Lean Cut Steaks
- Chuck Steaks
- Beef Back Ribs
- Pork Rib/Saddle Chop
- Spare Ribs
- Baby Back Ribs
- Pork Tenderloin
- Lamp Chops
- Leg of Lamb
- Chicken Boneless Skinless Breast
- Chicken Wings
- Turkey Breast Boneless
- Hot Dogs, Sausages and Anything Cased