This book is written in two parts as the title says. The first section focused mainly on the theory, history, technique and methods with some recipes near the end. It was very informative and a great read. Very easy reading and technique driven. The second part is all about building smokehouses. It has pictures and explanations for how to build them that are great and easy to understand. I'll be building one similar to one the shown on the cover this summer.
Meat Smoking And Smokehouse Design
Pros: A cookbook that will get used often, great illistrations and very informative, special binding allows it to stand up and pages open
Cons: A lot of information on small 3 by 5 pages, The flow of the page could be a bit confusing, The book only discusses Entre' items.
Adam Perry Lang a rising culinary star in the NY culinary scene. Dubbed by Iron Chef Mario Batali "Adam Perry Lang is my hero and my go-to brother for meat and fire" and winner of The American Royal Invitational one of the most prestigious bbq competitions.
BBQ 25 is a book that makes good bbq easy and fun. The number 25 represents the # of common meat items that Chef Lang discusses and prepares. The binding and pages remind me of a childs book. Thick cardboard pages that had colorful shiny gloss finish with plenty of pictures on every page. The pages allows the book to stand upright and keeps the page open that you are using.
The book begins with a glossary of techniques which discusses Chef Langs approaches to each recipe in BBQ 25. The book is broken down into five catagories, The catagories include Beef, Pork, Lamb, Chicken and Fish and Misc, Each page of the book represents a different recipe for easy use. The recipes on the pages are broken down into several catagories. Some include what of the animal the meat comes from, Toosl required, cooking techniques, Seasoning, brins and marinades, Prepiration and cooking methods. Pictures include raw and finished items as well as tip for making things easier to prepare.
Throughout the book Chef Lang stresses use quality ingrediants to create quality meals. What he repeats is "Butcher over Supermarket, Local over outsourced and Organic over other". This book is a great guide to grilling and BBQ and should be stored next to everyones grill.
|Dewey Decimal Number||641|
|Number Of Items||1|
|Number Of Pages||324|
|Product Type Name||ABIS_BOOK|
|Title||Meat Smoking And Smokehouse Design|