The Artisanal Kitchen: Barbecue Sides - by Adam Perry Lang & Peter Kaminsky (Hardcover)
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<p/><br></br><p><b> About the Book </b></p></br></br><b>The next book in the Artisanal Kitchen series comes from chef and barbecue expert Adam Perry Lang and features recipes for potato, bean, and vegetable side dishes that are so good they'll take center stage on any summer menu.</b><p/><br></br><p><b> Book Synopsis </b></p></br></br>STELLAR COOKOUT SIDES <p/> 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, <i>Barbecue Sides</i> 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.<p/><br></br><p><b> About the Author </b></p></br></br>After <b>Adam Perry Lang</b> 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, <i>Serious Barbecue</i>, was a <i>New York Times</i> bestseller. Lang lives and works in Los Angeles, where he is the chef/owner of APL, a contemporary steak house.<br /> <br /><b>Peter Kaminsky</b> is the author and coauthor of many books, including <i>Pig Perfect</i>, <i>Culinary Intelligence</i>, and <i>Seven Fires</i> and <i>Mallmann on Fire</i> (with Francis Mallmann). He is a longtime contributor to <i>Food & Wine</i> and a former columnist for the <i>New York Times</i> and <i>New York</i> magazine. He lives in Brooklyn, New York.
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