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Charred & Scruffed

4.29  ·  Rating Details ·  107 Ratings  ·  9 Reviews
“The best grilling book on the market.” —GQ

WithCharred & 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
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Paperback, 280 pages
Published May 8th 2012 by Artisan
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Kevintipple
Dec 23, 2012 Kevintipple rated it really liked it
“People love barbeque. The combination of fire, smoke, salt, and meat is probably the first recipe that humans ever discovered. Even vegetarians are programmed to love meat prepared this way: they choose not to eat it, which just leaves more for the rest of us.” (Forward, page IX)

It quickly becomes clear Charred & Scruffed: Bold new techniques for explosive flavor on and off the grill is not a normal cookbook. This is as 280 page cookbook with serious attitude. Adam Perry Lang does barbequin
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David Gallin-Parisi
Aug 13, 2012 David Gallin-Parisi rated it it was amazing
Shelves: cooking
Phenomenal grilling and non-grilling recipes. The explanationsf ofthe phrase "charred and scruffed" are worth reading alone, even if you don't eat meat. I will never cook potatoes the same way again. Also this book makes me want to make my own salt. Ashy, smoky, salty tinges. The final thing worth remembering, use a wooden spoon wrapped with fresh herbs to baste your meat. The serve your herby paintbrush with your meal as a chopped treat. Beautiful, process-based, and tantalizing. Recommended ...more
Emily
Jun 06, 2012 Emily rated it really liked it
Shelves: cookin
beautifully photographed book, i like his no nonsense approach to grilling, i want a MAN steak, i dont even know what it is or how to ask my butcher for it but im gonna find it and then im gonna grill the ever lovin shit out of it! also cannot wait to make his UKBB or his bubbling butter beans or the thyme lemon salt or well mostly i just love my new grill and i love this guys laissez faire approach to grilling, go weber!
Serge Pierro
Sep 13, 2012 Serge Pierro rated it really liked it
Shelves: food-and-wine
This book continues Adam Perry Lang's "assault" on traditional barbecue. Instead of rehashing yet another standard brisket recipe, he embarks on new techniques and flavor profiles. His background working at La Cirque and with Daniel Boulud, comes through in his approach, both conceptually and technically.
Heather
Aug 29, 2012 Heather rated it it was amazing
Game Changer!!! Genius. Impressive!! A must have!
Soooooo creative & Adventurous
Michalin Star Chef who gets "wild" with his cooking. if this doesn't get the James Beard award I will be shocked.
presented in an Alton Brown manner
Here is an exerpt from the publisher's description."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 a
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Patrick Bair
Jul 09, 2015 Patrick Bair rated it really liked it
Shelves: cooking-food
Four stars only because I've not had opportunity to try any of Lang's methods or recipes. He really goes to the edges of bbq and cooking with fire in this work, exploring all types of new methods of teasing out flavors. Intimidating, but challenging.
Scotty
Sep 30, 2012 Scotty rated it liked it
Disappointing. If you are going to describe new techniques spend a lot more time on the techniques, and the science underlying. I found the herb brush a gimmick.

The worst sin is that the physical construction of the book is cheap. Not worth $25 cover price.
Thomas
Aug 11, 2014 Thomas rated it it was amazing
Shelves: food
When I grow up, this is who I want to be. Meat. Flavor, and how to maximize it. Outstanding!
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