By Peter Kaminsky

$12.95

$16.95 CAD

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Hardcover $12.95 $16.95 CAD
ebook $9.99 $12.99 CAD

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STELLAR COOKOUT SIDES

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, Barbecue Sides 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.

Genre:

Series:

The Artisanal Kitchen

On Sale: Mar 30, 2021
Page Count: 96 pages
Publisher: Artisan
ISBN-13: 9781579659837

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Adam Perry Lang

About the Author

After Adam Perry Lang 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, Serious Barbecue, was a New York Times bestseller. Lang lives and works in Los Angeles, where he is the chef/owner of APL, a contemporary steak house.

Peter Kaminsky is the author and coauthor of many books, including Pig Perfect, Culinary Intelligence, and Green Fire, Seven Fires, and Mallmann on Fire (with Francis Mallmann). He is a longtime contributor to Food & Wine and a former columnist for the New York Times and New York magazine. He was managing editor of National Lampoon. He lives in Brooklyn, New York.

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Peter Kaminsky

About the Author

PETER KAMINSKY is one of America’s leading angling journalists and authors. His Outdoors column has appeared in the New York Times for thirty-five years. A recipient of the C.F. Orvis Outdoor Writing Award, Kaminsky has been a contributing editor at Field & Stream, Sports Afield, and Outdoor Life and was managing editor of National Lampoon. His angling writing has also appeared in Fly Fisherman, Condé Nast Traveler, Smithsonian Magazine, GQ, The Field, and Anglers Journal. Among his books are The Moon Pulled Up an Acre of Bass, American Waters, The Flyfisherman’s Guide to the Meaning of Life, Fishing for Dummies, and Flyfishing for Dummies. As avid a cook as he is a fisherman, he’s written eighteen cookbooks, including three with Francis Mallmann. His television credits include creator and executive producer of The Mark Twain Prize for American Humor and The Gershwin Prize for Popular song. He lives in Brooklyn, New York.

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