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 b
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
Introducing a book that streamlines the barbecue process. A collection of the 25 recipes that we cook 95 percent of the time, using accessible, not too pricey, quality ingredients. Here Adam will guid
A Culinary Institute of America graduate explains his decision to give up a career at the sides of some of the world's forefront chefs to perfect his barbecuing skills, in a detailed primer that cover
