Pros: Two dozen interesting recipes for the most commonly grilled foods.
Cons: Confusing morass of drawings, icons, photos, and hand-drawn symbols. Instructions not always clear.
Reviewed by Brook Elliott When it comes to grilling and barbecue three names stand out: Steven Raichlen, Bobby Flay, and Adam Perry Lang. This is a tale about Lang, and his second book, BBQ 25. BBQ 25 is Lang’s attempt at simplicity. As he says, “Less is often more. This is that book. This is the backbone of barbecue. In essence, I’ve streamlined the approach….” This is a far cry from his first book, Serious Barbecue, in which he really pushed the envelope of open fire cookery. Serious Barbecue gave us recipes for such things as Lamb Tenderloins Glazed with Orange Blossom Honey & Thyme; Chuck Roast Crusted with Garlic Salt &...(read more)