BBQ 25 (Richard & Judy Bookclub 2007)

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9780061990236: BBQ 25 (Richard & Judy Bookclub 2007)

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.

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Review:

One of the Best NYC Cookbooks of 2010 (New York magazine)

One of the 10 Top Summer Cookbooks, 2010 (NPR)

From the Back Cover:

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 guide you through the entire process, from buying to serving, showing you how to deliver mind-blowing results for your friends and family.

So relax, start up the BBQ—it's time to get hands-on and learn techniques that will bring out the maximum flavors, under Adam's expert, easy-to-follow guidance.

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Lang, Adam Perry
Published by William Morrow Cookbooks 2010-05-11 (2010)
ISBN 10: 006199023X ISBN 13: 9780061990236
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Book Description HarperCollins Publishers Inc, United States, 2010. Hardback. Book Condition: New. 201 x 127 mm. Language: English . Brand New Book. Adam Perry Lang was trained in the temples of haute cuisine, working at Le Cirque and Daniel in New York, and the legendary Guy Savoy in Paris. But he left that world behind for a single obsession-barbecue-starting Daisy May s BBQ U.S.A., becoming the meat maestro at Mario Batali s Italian steakhouse, Carnevino, and publishing The New York Times bestseller, Serious Barbecue . While Serious Barbecue was the ultimate, comprehensive guide to contemporary outdoor cooking, Adam Perry Lang s The BBQ 25 is its ultrasimplified distillation, created for those times when resources are limited, and space and time are of the essence. Here are step-by-step, foolproof recipes for the 25 most commonly grilled meats - from rib eye to pork rib to chicken wings to sausages - presented in an easy-to-use, easy-to-clean, four-color, 64-page board book format. Here at last is the perfect book to make a hero out of anyone at the grill. Recipes include: rib eye, porterhouse, lean cut steaks, chuck steaks, beef back ribs, brisket, hamburgers, pork rib/saddle chop, spare ribs, baby back ribs, pork tenderloin, lamp chops, leg of lamb, chicken boneless skinless reast, chicken wings, turkey reast oneless, hot dogs, sausages and anything cased. Bookseller Inventory # AA89780061990236

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Book Description HarperCollins Publishers Inc, United States, 2010. Hardback. Book Condition: New. 201 x 127 mm. Language: English . Brand New Book. Adam Perry Lang was trained in the temples of haute cuisine, working at Le Cirque and Daniel in New York, and the legendary Guy Savoy in Paris. But he left that world behind for a single obsession-barbecue-starting Daisy May s BBQ U.S.A., becoming the meat maestro at Mario Batali s Italian steakhouse, Carnevino, and publishing The New York Times bestseller, Serious Barbecue . While Serious Barbecue was the ultimate, comprehensive guide to contemporary outdoor cooking, Adam Perry Lang s The BBQ 25 is its ultrasimplified distillation, created for those times when resources are limited, and space and time are of the essence. Here are step-by-step, foolproof recipes for the 25 most commonly grilled meats - from rib eye to pork rib to chicken wings to sausages - presented in an easy-to-use, easy-to-clean, four-color, 64-page board book format. Here at last is the perfect book to make a hero out of anyone at the grill. Recipes include: rib eye, porterhouse, lean cut steaks, chuck steaks, beef back ribs, brisket, hamburgers, pork rib/saddle chop, spare ribs, baby back ribs, pork tenderloin, lamp chops, leg of lamb, chicken boneless skinless reast, chicken wings, turkey reast oneless, hot dogs, sausages and anything cased. Bookseller Inventory # AA89780061990236

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Book Description HarperCollins Publishers Inc. Hardback. Book Condition: new. BRAND NEW, Bbq 25, Adam Perry Lang, Adam Perry Lang was trained in the temples of haute cuisine, working at Le Cirque and Daniel in New York, and the legendary Guy Savoy in Paris. But he left that world behind for a single obsession-barbecue-starting Daisy May's BBQ U.S.A., becoming the meat maestro at Mario Batali's Italian steakhouse, Carnevino, and publishing "The New York Times" bestseller, "Serious Barbecue". While "Serious Barbecue" was the ultimate, comprehensive guide to contemporary outdoor cooking, Adam Perry Lang's "The BBQ 25" is its ultrasimplified distillation, created for those times when resources are limited, and space and time are of the essence. Here are step-by-step, foolproof recipes for the 25 most commonly grilled meats - from rib eye to pork rib to chicken wings to sausages - presented in an easy-to-use, easy-to-clean, four-color, 64-page board book format. Here at last is the perfect book to make a hero out of anyone at the grill. Recipes include: rib eye, porterhouse, lean cut steaks, chuck steaks, beef back ribs, brisket, hamburgers, pork rib/saddle chop, spare ribs, baby back ribs, pork tenderloin, lamp chops, leg of lamb, chicken boneless skinless reast, chicken wings, turkey reast oneless, hot dogs, sausages and anything cased. Bookseller Inventory # B9780061990236

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