Charred Scruffed

Filename: charred-scruffed.pdf
ISBN: 9781579656195
Release Date: 2012-05-08
Number of pages: 280
Author: Adam Perry Lang
Publisher: Artisan Books

Download and read online Charred Scruffed in PDF and EPUB With Charred & Scruffed, bestselling cookbook author and acclaimed chef Adam Perry Lang employs his extensive culinary background to refine and concentrate the flavors and textures of barbecue and reimagine its possibilities. 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 flavor, while his board dressings and finishing salts build upon delicious meat juices, and his "fork finishers"—like cranberry, hatch chile, and mango "spackles"—provide an intensely flavorful, 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."


Charred and Scruffed

Filename: charred-and-scruffed.pdf
ISBN: 9781579654658
Release Date: 2012
Number of pages: 266
Author: Adam Perry Lang
Publisher: Artisan Books

Download and read online Charred and Scruffed in PDF and EPUB A collection of recipes for barbecuing different types of meat and fish emphasizes grilling techniques while presenting ideas for side dishes, sauces, bastes, and brines.


Serious Barbecue

Filename: serious-barbecue.pdf
ISBN: 1401323065
Release Date: 2009-05-05
Number of pages: 400
Author: Adam Perry Lang
Publisher: Hyperion

Download and read online Serious Barbecue in PDF and EPUB Adam Perry Lang trained with the world's best chefs before giving up four-star kitchens for the thrill of cooking with just meat and fire. Now he's on a mission to turn everyone into an expert. In Serious Barbecue, Adam Perry Lang has translated his intimate understanding of culinary technique into easy-to-follow advice to help a nation of backyard cooks unleash the raw power of one of the most flavor-packed cuisines around: American barbecue. Perry Lang begins by breaking down the fundamentals of barbecue--what tools you'll need to begin, how to master cooking with charcoal and wood, how to choose the perfect grill, and more. Then he takes readers on a trip through the butcher's case, describing exactly what makes each kind of meat special, explaining how to select with the skill of a master, and providing his favorite recipes for almost every available cut of pork, beef, veal, lamb, chicken, and turkey. These original, mouthwatering recipes, which include step-by-step seasoning instructions and a flip-by-flip grilling or smoking guide, will have amateur and expert cooks firing up their barbecues and enjoying perfect results every time--whether they're impressing a group of friends with Perry Lang's insanely delicious Salt and Pepper Dry-Aged Cowboy-Cut Rib Eye or wowing half the neighborhood with his massive, slow-cooking, succulent "Get a Book" Whole Pork Shoulder. Whatever the recipe, his goal is for everyone to achieve the holy grail of barbecuing: bragging rights.


Feeding the Fire

Filename: feeding-the-fire.pdf
ISBN: 9781579656577
Release Date: 2015-05-12
Number of pages: 256
Author: Joe Carroll
Publisher: Artisan Books

Download and read online Feeding the Fire in PDF and EPUB Joe Carroll makes stellar barbecue and grilled meats in Brooklyn, New York, at his acclaimed restaurants Fette Sau and St. Anselm. In Feeding the Fire, Carroll gives us his top 20 lessons and more than 75 recipes to make incredible fire-cooked foods at home, proving that you don’t need to have fancy equipment or long-held regional traditions to make succulent barbecue and grilled meats. Feeding the Fire teaches the hows and whys of live-fire cooking: how to create low and slow fires, how to properly grill chicken (leave it on the bone), why American whiskey blends so nicely with barbecued meats (both are flavored with charred wood), and how to make the best sides to serve with meat (keep it simple). Recipes nested within each lesson include Pulled Pork Shoulder, Beef Short Ribs, Bourbon-Brined Center-Cut Pork Chops, Grilled Clams with Garlic Butter, and Charred Long Beans. Anyone can follow these simple and straightforward lessons to become an expert.


Mallmann on Fire

Filename: mallmann-on-fire.pdf
ISBN: 9781579656447
Release Date: 2014-09-23
Number of pages: 320
Author: Francis Mallmann
Publisher: Artisan Books

Download and read online Mallmann on Fire in PDF and EPUB Featured on the Netflix documentary series Chef’s Table “Elemental, fundamental, and delicious” is how Anthony Bourdain describes the trailblazing live-fire cooking of Francis Mallmann. The New York Times called Mallmann’s first book, Seven Fires, “captivating” and “inspiring.” And now, in Mallmann on Fire, the passionate master of the Argentine grill takes us grilling in magical places—in winter’s snow, on mountaintops, on the beach, on the crowded streets of Manhattan, on a deserted island in Patagonia, in Paris, Brooklyn, Bolinas, Brazil—each locale inspiring new discoveries as revealed in 100 recipes for meals both intimate and outsized. We encounter legs of lamb and chicken hung from strings, coal-roasted delicata squash, roasted herbs, a parrillada of many fish, and all sorts of griddled and charred meats, vegetables, and fruits, plus rustic desserts cooked on the chapa and baked in wood-fired ovens. At every stop along the way there is something delicious to eat and a lesson to be learned about slowing down and enjoying the process, not just the result.


Seven Fires

Filename: seven-fires.pdf
ISBN: 9781579656492
Release Date: 2009-06-02
Number of pages: 278
Author: Francis Mallmann
Publisher: Artisan Books

Download and read online Seven Fires in PDF and EPUB A trailblazing chef reinvents the art of cooking over fire. Gloriously inspired recipes push the boundaries of live-fired cuisine in this primal yet sophisticated cookbook introducing the incendiary dishes of South America's biggest culinary star. Chef Francis Mallmann—born in Patagonia and trained in France's top restaurants—abandoned the fussy fine dining scene for the more elemental experience of cooking with fire. But his fans followed, including the world's top food journalists and celebrities, such as Francis Ford Coppola, Madonna, and Ralph Lauren, traveling to Argentina and Uruguay to experience the dashing chef's astonishing—and delicious—wood-fired feats. The seven fires of the title refer to a series of grilling techniques that have been singularly adapted for the home cook. So you can cook Signature Mallmann dishes—like Whole Boneless Ribeye with Chimichuri; Salt-Crusted Striped Bass; Whole Roasted Andean Pumpkin with Mint and Goat Cheese Salad; and desserts such as Dulce de Leche Pancakes—indoors or out in any season. Evocative photographs showcase both the recipes and the exquisite beauty of Mallmann's home turf in Patagonia, Buenos Aires, and rural Uruguay. Seven Fires is a must for any griller ready to explore food's next frontier.


Mastering the Grill

Filename: mastering-the-grill.pdf
ISBN: 081187835X
Release Date: 2010-07-01
Number of pages: 416
Author: David Joachim
Publisher: Chronicle Books

Download and read online Mastering the Grill in PDF and EPUB Grilling is a science, and it's only when you understand the science of grilling that you can transform it into an art. That's what makes Mastering the Grill a standout on the cookbook shelf. From equipment (grill types and tools) to fire (wood, charcoal, or gas) to ingredients (meat, poultry, fish, and vegetables), the authors have shared their impressive grilling know-how to explain the whys and the hows—and guarantee the wows—clearly and comprehensively. In addition to hundreds of tips and techniques, this ultimate guide is packed with how-to illustrations and mouthwatering photographs plus 350 surefire recipes&mdashleverything from rubs and marinades to appetizers, entrees, side dishes, and desserts. Mastering the Grill is a master class in cooking, destined to become a sauce-stained, well-thumbed classic.


Knife

Filename: knife.pdf
ISBN: 9781250079183
Release Date: 2017-05-02
Number of pages: 320
Author: John Tesar
Publisher: Flatiron Books

Download and read online Knife in PDF and EPUB James Beard nominee and Bravo’s “Top Chef” contestant Chef John Tesar reveals the secrets to cooking the purest, beefiest, most delicious steak you’ve ever tasted. “I've had some phenomenal meals at Knife. Tesar really knows how to cook a steak, and this great book shows you how he does it!” – Aaron Franklin, author of The New York Times bestseller, Franklin Barbecue No one cooks a steak like legendary chef John Tesar. In his first ever cookbook, Knife reveals Chef Tesar’s secrets to cooking the purest, beefiest, most delicious steak you’ve ever tasted. Infused with the flavor of Texas and Tesar’s culinary genius, Knife goes “Back to the Pan,” and shows you the method for cooking the perfect steak. Tesar doesn’t stop at steak, though; this book is full of recipes for cooking lamb, pork, veal, and the best burgers ever. Tesar also offers up the recipes to his signature sides: Roasted Okra, Avocado Fries, and Bacon Jam, and foolproof versions of classic sauces. With recipes for your favorite juicy cuts of meat, as well as techniques for making mouthwatering dishes from underrated cheaper cuts, Knife is devoted to the celebration of steak in every form.


BBQ 25

Filename: bbq-25.pdf
ISBN: 9780062010377
Release Date: 2010-06-08
Number of pages: 68
Author: Adam Perry Lang
Publisher: Harper Collins

Download and read online BBQ 25 in PDF and EPUB New York Times Bestelling author and BBQ maestro Adam Perry Lang is back! Serious Barbecue meets A Man, A Can, A Plan in BBQ 25: an ultra-foolproof guide to the 25 most popular barbecue dishes, in a format anyone can follow with guaranteed success.


Bacon Nation

Filename: bacon-nation.pdf
ISBN: 9780761176961
Release Date: 2013-05-07
Number of pages: 320
Author: Peter Kaminsky
Publisher: Workman Publishing

Download and read online Bacon Nation in PDF and EPUB Everything tastes better with bacon. One of those flavor-packed, umami-rich, secret-weapon ingredients, it has the power to elevate just about any dish, from soups to souffle ́s, braises to bread pudding. Peter Kaminsky and Marie Rama know just how to employ it. Peter is the author of both Pig Perfect—a paean to the noble swine—and, most recently, Culinary Intelligence, which argues that the healthiest way to eat is to eat less but really well. He and Marie know that adding irresistible bacon transforms an ordinary dish into an extraordinary one. Bacon Nation is a bacon-lover’s dream, a collection of 125 smoky, savory, crispy, meaty, salty, and sweetly sensuous recipes that go right through the menu. Starters like Spiced Nuts with Bacon; Bacon and Butternut Squash Galette; Bacon, Pear, and Humboldt Fog Salad. Main courses featuring meats—Brawny Bacon Beef Bourguignon, Saltimbacon; poultry—Paella with Chicken and Bacon; fish—Flaky Cod Fillets with Bacon and Wine-Braised Fennel; and pasta, including an update of the classic Roman dish Bucatini all’Amatriciana. Even dessert: Rum Ice Cream with Candied Bacon Chips and Chocolate-Peanut-Bacon Toffee. Or, as Homer Simpson would say, Mmmm, bacon.


Tasia s Table

Filename: tasia-s-table.pdf
ISBN: 9781603060844
Release Date: 2012-09-01
Number of pages:
Author: Tasia Malakasis
Publisher: NewSouth Books

Download and read online Tasia s Table in PDF and EPUB Tasia's Table is a collection of recipes and stories from the award-winning cheesemaker at Belle Chevre. Tasia's circuitous life and career journey led her to a small fromagerie in rural Alabama where she now shares her passion and philosophy on food with home cooks across the country. In this beautiful book, Tasia shares the recipes from her cultural influences-both Southern and Greek -- that shape the setting of her table for friends and family daily. From goat cheese frittatas to goat cheese ice-cream to saganaki and buttermilk biscuits, she gives an inviting glimpse into diverse and rich culinary traditions that readers can embrace in their own kitchens.


The Art of Wood Fired Cooking

Filename: the-art-of-wood-fired-cooking.pdf
ISBN: 1423614550
Release Date: 2010-05-01
Number of pages: 192
Author: Andrea Mugnaini
Publisher: Gibbs Smith

Download and read online The Art of Wood Fired Cooking in PDF and EPUB The Art of Wood-Fired Cooking begins with detailed instructional information on the ins and outs of the wood-burning oven. With Cook, teacher, and entrepreneur Andrea Mugnaini's reassuring advice and careful instruction, it's easy to create and cook mouthwatering wood-fired dishes. Mugnaini has spent over 20 years perfecting the craft of wood-fired cooking. She started Mugnaini Imports in 1989 to bring the Italian style of cooking and living to America through wood-fired, pizza-oven sales. A pioneer of the industry, she founded the first cooking school dedicated to wood-fired cooking. When she is not teaching or in the office, Mugnaini entertains crowds in the Sonoma Wine Country with her live, interactive cooking events. Now she shares the methods she has been teaching through her classes, sharing delicious recipes for pizzas, breads, fish, poultry, meats, vegetables, pastas, and desserts. Fire up the oven and enjoy: Butterflied Shrimp Zucchini Gratin with Tomatoes and Gruyere Tuscan-Style Pot Roast with Herbs and Chianti Focaccia with Onions and Thyme Limoncello Bread Pudding with Fresh Blackberries


A Girl and Her Pig

Filename: a-girl-and-her-pig.pdf
ISBN: 9780857867322
Release Date: 2012-11-01
Number of pages: 352
Author: April Bloomfield
Publisher: Canongate Books

Download and read online A Girl and Her Pig in PDF and EPUB In A Girl and Her Pig, April Bloomfield takes us behind the scenes of her lauded restaurants - the Spotted Pig, the Breslin and the John Dory - and into her home kitchen. Pairing quintessentially British food with a deeply Italian influence, April's recipes showcase her bold flavours, nose-to-tail ethos and love for the tactile pleasures of cooking and eating. From a creamy Smoked Haddock Chowder to the ultimate Caesar Salad, from melt-in-the-mouth Braised Lamb with Tomato and Anchovy to April's famous Ricotta and Parmesan Gnudi, these are innovative yet refreshingly straightforward dishes perfectly achievable in your home kitchen. Written with real verve and full of personality, A Girl and Her Pig is a cookbook full of tales and tips from one of the world's best-loved chefs.


Salt Block Cooking

Filename: salt-block-cooking.pdf
ISBN: 9781449430559
Release Date: 2013-05-28
Number of pages: 224
Author: Mark Bitterman
Publisher: Andrews McMeel Publishing

Download and read online Salt Block Cooking in PDF and EPUB Explains how to use Himalayan salt blocks in seventy recipes that draw on a variety of cooking techniques, and provides an overview of the mineral's provenance and properties.


Summer on a Plate

Filename: summer-on-a-plate.pdf
ISBN: 9781416579908
Release Date: 2008-06-17
Number of pages: 256
Author: Anna Pump
Publisher: Simon and Schuster

Download and read online Summer on a Plate in PDF and EPUB Wherever you are, summer is a time to savor longer days and lazy weekends. Fresh produce abounds, and life moves at a more relaxed pace. Anna Pump, proprietor of the iconic Loaves & Fishes store on Long Island, has catered to a devoted clientele of Hamptons weekenders for more than twenty-five years and understands summer's rhythms. She knows that while you may want to enjoy a picnic on the beach or a late supper on the porch, you don't want to spend the entire day in the kitchen, painstakingly preparing elaborate dishes. In Summer on a Plate she shares more than 120 recipes for delicious, no-fuss, memorable meals that celebrate the bounty of summer. Anna never confuses simple with ordinary. A distinctive first course of Avocado Mousse and Shrimp on Tortilla Chips comes together in a flash. Chilled Tomato and Cucumber Soup with Seasoned Croutons makes a light and refreshing midday meal, and Spicy Corn Fritters with Salmon Caviar Dip are just the thing to set out for your weekend guests when a sunny Saturday on the beach turns into breezy evening on the deck. Many dishes can go straight from the grill to the table, like Grilled Tenderloin of Beef with Fresh Herb Sauce or Perfect Whole Grilled Chicken with Plum Chutney. In the mood for seafood? Halibut Baked with Olives, Lemons, and Fresh Basil is a snap to prepare and full of fresh flavors. And what would summer be without salads? Serve Black Mission Figs with Goat Cheese and Upland Cress to begin a dinner party, while the Magret of Duck and Wild Rice Salad or the Asian-Flavor Beef, Pepper, and Spinach Salad are meals in themselves. If your favorite part of the meal is dessert (like Anna!) you won't be disappointed. Chocolate Chunk Orange Cake is a sweet ending to any meal (or even a sweet breakfast) and is just as satisfying with a cup of midafternoon coffee. Rhubarb Blueberry Pie or a Peach Tart with Almond Topping and a Cookie Crust take advantage of the best of summer fruits. The Coconut Lemon Layer Cake is a showstopper, or you can opt for a simple dish of dead-ripe berries lavished with a dollop of Crème Fraîche. Put summer on your plate and enjoy everything the season has to offer.