Charred & Scruffed

Author: Adam Perry Lang

Publisher: Artisan Books

ISBN:

Category: Cooking

Page: 280

View: 659

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."

The Artisanal Kitchen: Barbecue Sides

Perfect Slaws, Salads, and Snacks for Your Next Cookout

Author: Adam Perry Lang

Publisher: Artisan

ISBN:

Category: Cooking

Page: 96

View: 959

Side dishes, once relegated to the back of the table at the summer barbecue, are the main draw in Barbecue Sides, the newest book in the Artisanal Kitchen series. Adapted from Charred & Scruffed by Adam Perry Lang, this must-have book by a renowned barbecue expert has the best crunchy, creamy, savory, and all-around mouthwatering side dishes to impress your guests, including Creamed Spinach with Steeped and Smoked Garlic Confit, Scruffed Carbonara Potatoes, and Radish and Mint Salad. No matter the occasion—a casual alfresco dinner party or a backyard birthday party—there are recipes to complement and enhance any menu, from the Creamed Corn with Chives and Chiles to decadent Duck-Fat Fries; from a simple Green Apple, Cabbage, and Caraway Slaw to the bright Lemony Asparagus Shavings with Goat-Milk-Curd Dressing. With this book in hand, sides will no longer be an after-thought, but an equal player alongside any barbecue or grilled meat, fish, and poultry.

Mallmann on Fire

100 Inspired Recipes to Grill Anytime, Anywhere

Author: Francis Mallmann

Publisher: Artisan Books

ISBN:

Category: Cooking

Page: 320

View: 500

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.

The English Dialect Dictionary

Being the Complete Vocabulary of All Dialect Words Still in Use, Or Known to Have Been in Use During the Last Two Hundred Years

Author: Joseph Wright

Publisher:

ISBN:

Category:

Page:

View: 594

Bacon Nation

125 Irresistible Recipes

Author: Peter Kaminsky

Publisher: Workman Publishing

ISBN:

Category: Cooking

Page: 320

View: 248

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.

Happy in the Kitchen

Author: Michel Richard

Publisher: Artisan Books

ISBN:

Category: Cooking

Page: 331

View: 884

Chef Michel Richard offers instructions and techniques to recreate dishes from his own restaurants at home, including spuddies, crab poppers, chicken faux gras, and duck-duck-beet.

Seven Fires

Grilling the Argentine Way

Author: Francis Mallmann

Publisher: Artisan Books

ISBN:

Category: Cooking

Page: 278

View: 337

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.

Fire

Author:

Publisher:

ISBN:

Category: English literature

Page:

View: 818

Seeds of Hate

How America's Flawed Middle East Policy Ignited the Jihad

Author: Lawrence Pintak

Publisher: Pluto Press

ISBN:

Category: History

Page: 384

View: 300

In the aftermath of 9/11, America has been haunted by one question: why do they hate us? This book is an attempt to answer that question, tracing the roots of the crisis back to American's involvement in the Middle East, and in particular Lebanon. Journalist Lawrence Pintak was a correspondent for CBS in Beirut in the 1980s, where he witnessed the birth of the current 'terror': its tactics were honed there. In Seeds of Hate, he explores how America's flawed policy in the Lebanon transformed Muslim perceptions of the US -- from impartial peacekeeper to hated enemy of the Lebanese Muslims. Seeds of Hate is required reading for anyone who wants a deeper understanding of how and why the relationship between America and the Middle East is now more volatile than ever. Pintak explores the links between those who carried out the terror war in Lebanon and the current wave of terror, examining in-depth the ongoing -- but little publicised -- role played by key figures behind the Beirut bombings. He considers how the template for shaping would-be terrorists is being replicated from Saudi Arabia to Indonesia and speaks with victims of the earlier wave of terror. Pintak also explores the differences between terrorism of al-Qa'ida and its allies, and that of Palestinians on the West Bank. 'One of the most perceptive accounts of the nightmare in Lebanon' The Washington Post (reviewing Beirut Outtakes)

Motor

Author:

Publisher:

ISBN:

Category: Automobiles

Page:

View: 482

The City: American Experience

Author: Alan Trachtenberg

Publisher: Oxford University Press, USA

ISBN:

Category: American literature

Page: 620

View: 586

Circular

Author:

Publisher:

ISBN:

Category: Agriculture

Page:

View: 382