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."
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.
Download and read online Serious Barbecue in PDF and EPUB A guide to barbecue cooking covers everything from equipment fundamentals to preparing a diverse range of fare, including honey-glazed baby back ribs, quick cook Texas-style brisket, and rack of lamb crusted with grain mustard and chile powder.
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.
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.
Download and read online World Spice at Home in PDF and EPUB Fans of Yotam Ottolenghi's Plenty and Jerusalem will be thrilled with the exciting new spice profiles in these 75 recipes. This book brings the world's exotic spices to your home kitchen to breath new life into favorite, familiar, and traditional dishes with wonderful new flavors. Transform a grilled ribeye steak using an Arabic baharat spice blend; add drama to your carrot cake using Kashmiri garam masala. Spices add gratifying dimension to foods, and while the spice blends come from around the world, these recipes are friendly and familiar. From the Trade Paperback edition.
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.
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.
Download and read online Seven Fires in PDF and EPUB Collects Argentine recipes that use fire as the primary cooking method, including savory corn pudding, skirt steak and fry bread, boneless porkchops with honey gremolata, and cast-iron-seared octopus with Murcia pimenton.
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.
Download and read online Vegan Holiday Cooking from Candle Cafe in PDF and EPUB This collection of vegan holiday recipes—the first of its kind from award-winning chefs—elevates plant-based fare to a new level. With fresh, inventive menus for Thanksgiving, Christmas, New Year's Eve, Lunar New Year, Super Bowl Sunday, Valentine's Day, Passover, Easter, Cinco de Mayo, and Independence Day, this cookbook blends favorite traditions with a modern sensibility. Tantalizing dishes include Sweet Potato Latkes with Almond Crème Fraîche for Passover; Porcini-Crusted Seitan with Glazed Cipollini Onions and Mushroom Gravy for Thanksgiving; and Red, White, and Blue Margaritas for the Fourth of July. Now home cooks can entertain in the spirit of New York’s premier vegan restaurants, Candle Cafe, Candle 79, and Candle Cafe West. With forewords by Alicia Silverstone and Laura and Woody Harrelson, plus sumptuous photography throughout, this festive cookbook invites vegans and omnivores alike to gather around the holiday table and enjoy. From the Hardcover edition.
Download and read online Zahav in PDF and EPUB James Beard Book of the Year and Best International Cookbook (2016) The James Beard Award–winning chef and co-owner of Philadelphia's Zahav restaurant reinterprets the glorious cuisine of Israel for American home kitchens. Ever since he opened Zahav in 2008, chef Michael Solomonov has been turning heads with his original interpretations of modern Israeli cuisine, attracting notice from the New York Times, Bon Appétit, ("an utter and total revelation"), and Eater ("Zahav defines Israeli cooking in America"). Zahav showcases the melting-pot cooking of Israel, especially the influences of the Middle East, North Africa, the Mediterranean, and Eastern Europe. Solomonov's food includes little dishes called mezze, such as the restaurant's insanely popular fried cauliflower; a hummus so ethereal that it put Zahav on the culinary map; and a pink lentil soup with lamb meatballs that one critic called "Jerusalem in a bowl." It also includes a majestic dome of Persian wedding rice and a whole roasted lamb shoulder with pomegranate and chickpeas that's a celebration in itself. All Solomonov's dishes are brilliantly adapted to local and seasonal ingredients. Zahav tells an authoritative and personal story of how Solomonov embraced the food of his birthplace. With its blend of technique and passion, this book shows readers how to make his food their own.
Download and read online Fire and Smoke in PDF and EPUB Grill like a pro with the expert recipes and tips in this cookbook from Big Bob Gilson Bar-B-Q's executive chef, Chris Lilly. World champion pitmaster Chris Lilly combines the speed of grilling with the smoky flavors of low-and-slow barbecue for great meals any night of the week, no fancy equipment required. Cook trout in a cast-iron skillet nestled right in smoldering coals for a crispy yet tender and flaky finish. Roast chicken halves in a pan on a hot grill, charring the skin while capturing every bit of delicious juice. Infuse delicious smoke flavors into fruits and vegetables, even cocktails and desserts. Fire and Smoke gives you 100 great reasons to fire up your grill or smoker tonight.
Download and read online Wicked Good Barbecue in PDF and EPUB Award-winning barbecue recipes from renowned chefs Andy Husbands and Chris Hart.
Download and read online Low and Slow in PDF and EPUB STEAKS. ROASTS. BRAISES. BARBECUE. If you have ever cooked a steak medium-well instead of medium-rare, a chicken that ends up dry, a stew that's tough or stringy or a rack of ribs that fall too much off the bone then this book will make your life that little bit better. This is a step-by-step guide to cooking meat at the temperatures and times that get the best results. There's no need for fancy equipment, a team of chefs or a cooking diploma. You just need this book and some patience. 'You've cost me a bloody fortune. Steak on four nights...Perfect every time. My boys - steak mad - are so happy.' Diana Henry 'Without any doubts the best meat/bbq book I've read! Everything about it is just spot on.' @artisanbaker 'The book is fantastic. Managed not to overcook a beef joint for the first time ever!' @KungFuBBQ 'Simply put: Rankin's book will make you 100% more brilliant behind the stove.' Grace Dent 'The first time I ate Neil's food, I was blown away' Tom Kerridge 'Fire-cooking is unavoidably tactile 'real' cooking and Neil is one of the heroes leading the charge. He eschews sterility and embraces flame.' Adam Perry Lang 'Meat hates to be overcooked, says Neil, so low and slow is the way to go which obviates brining, resting, letting joints come to room temperature and other shibboleths learned at our mothers' knee. There is a great deal useful and inspiring to be absorbed here from a battle-scarred Scotsman in a trucker's cap... and tongs as an extension of his fingers.' Fay Maschler