Barbecue Sides by Adam Perry Lang & Peter Kaminsky – Hardback Cookbook

The Artisanal Kitchen: Barbecue Sides is a compact 96-page hardback by chef and pitmaster Adam Perry Lang with Peter Kaminsky, full of slaws, salads, potatoes and snacks designed to sit beside barbecued and grilled meat, fish and chicken. It's adapted from Adam's book Charred & Scruffed and part of Artisan's Artisanal Kitchen series.

Sides that steal the spotlight

Adam Perry Lang trained in serious French kitchens before walking away to open Daisy May's BBQ in New York, so he brings fine-dining technique to the barbecue table. This little book focuses on the part of the spread that usually gets forgotten. It's proof that sides can be the reason people come back for seconds.

What's inside

The recipes are drawn from Charred & Scruffed and grouped into crunchy, creamy and fresh dishes, ranging from slaws and salads to potatoes, beans and snacks. Every one is built to balance rich, smoky meat.

Highlights include Scruffed Carbonara Potatoes, Bubbling Bacon Butter Beans, Smoked-Corn Flan, Duck-Fat Fries and a Green Apple, Cabbage, and Caraway Slaw. Lighter plates like Radish and Mint Salad and Lemony Asparagus Shavings with Goat-Milk-Curd Dressing keep the table bright.

Who it's for

Anyone who hosts barbecues and is tired of the same potato salad. It's compact, so it makes a great stocking stuffer or an add-on gift with a meat-heavy cookbook.

About Adam Perry Lang & Peter Kaminsky

Adam Perry Lang graduated from the Culinary Institute of America and worked at Le Cirque and Daniel in New York and Restaurant Guy Savoy in France before opening Daisy May's BBQ in New York City. His first book, Serious Barbecue, was a New York Times bestseller, and he now runs APL, a steakhouse in Los Angeles. Peter Kaminsky is a food writer whose co-authored books include Seven Fires with Francis Mallmann.

The Rub Smuggler's Verdict

The Smuggler reckons a cook is judged by the sides as much as the brisket, and this little hardback fixes that, with Adam Perry Lang bringing restaurant polish to slaws, beans and spuds. Darryl's pick is the Bubbling Bacon Butter Beans, rich enough to stand beside any rack of ribs. Grab it and your table finally matches your pit. Pair it with Pickled for sharp, tangy companions and Berber&Q: On Vegetables for grilled veg, and put a jar of Mitch's Preserves Sweet Mustard Pickles on the table. — Slow is a flavour.

Questions answered

Who wrote Barbecue Sides?

The Artisanal Kitchen: Barbecue Sides was written by chef and pitmaster Adam Perry Lang with food writer Peter Kaminsky.

What's inside Barbecue Sides?

It's a collection of slaws, salads, potatoes, beans and snacks adapted from Charred & Scruffed, including Scruffed Carbonara Potatoes, Bubbling Bacon Butter Beans, Smoked-Corn Flan and Duck-Fat Fries.

Is Barbecue Sides good for beginners?

Yes. The recipes are short and approachable, and most can be made ahead while the meat cooks.

Is Barbecue Sides a hardback, and how many pages?

Yes. It's a compact 96-page hardback published by Artisan in 2021.

Does Barbecue Sides include meat recipes?

No. It's all about the sides: slaws, salads, vegetables, potatoes and snacks to serve with barbecued or grilled meat, fish and chicken.