{"product_id":"the-artisanal-kitchen-adam-perry-lang-cookbook","title":"Barbecue Sides by Adam Perry Lang \u0026 Peter Kaminsky – Hardback Cookbook","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eFormat:\u003c\/strong\u003e Hardback, 96 pages\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eAuthor:\u003c\/strong\u003e Adam Perry Lang, classically trained chef and barbecue pioneer, with writer Peter Kaminsky\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003ePublisher:\u003c\/strong\u003e Artisan, 2021\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eInside:\u003c\/strong\u003e Slaws, salads, potatoes, beans and snacks adapted from Charred \u0026amp; Scruffed\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest for:\u003c\/strong\u003e Hosts who want the sides to match the meat\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eISBN:\u003c\/strong\u003e 9781579659837\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eThe 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.\u003c\/strong\u003e It's adapted from Adam's book Charred \u0026amp; Scruffed and part of Artisan's Artisanal Kitchen series.\u003c\/p\u003e\n\u003ch2\u003eSides that steal the spotlight\u003c\/h2\u003e\n\u003cp\u003eAdam 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.\u003c\/p\u003e\n\u003ch2\u003eWhat's inside\u003c\/h2\u003e\n\u003cp\u003eThe recipes are drawn from Charred \u0026amp; 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.\u003c\/p\u003e\n\u003cp\u003eHighlights 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.\u003c\/p\u003e\n\u003ch2\u003eWho it's for\u003c\/h2\u003e\n\u003cp\u003eAnyone 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.\u003c\/p\u003e\n\u003ch2\u003eAbout Adam Perry Lang \u0026amp; Peter Kaminsky\u003c\/h2\u003e\n\u003cp\u003eAdam 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, \u003cem\u003eSerious Barbecue\u003c\/em\u003e, 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 \u003cem\u003eSeven Fires\u003c\/em\u003e with Francis Mallmann.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/178_joyful-tossing-coleslaw.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eThe 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 \u003ca href=\"\/products\/pickled-freddie-janssen-cookbook\"\u003ePickled\u003c\/a\u003e for sharp, tangy companions and \u003ca href=\"\/products\/berber-and-q-on-vegetables-josh-katz-cookbook\"\u003eBerber\u0026amp;Q: On Vegetables\u003c\/a\u003e for grilled veg, and put a jar of \u003ca href=\"\/products\/mitchs-preserves-sweet-mustard-pickles\"\u003eMitch's Preserves Sweet Mustard Pickles\u003c\/a\u003e on the table. — Slow is a flavour.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Charred Lemon Slaw Dressing\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eThirty seconds on the grill and your slaw gets a smoky upgrade.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2 lemons (halved), 4 tbsp olive oil, 1 tsp honey, 1 tsp Dijon mustard, salt and pepper, shredded cabbage\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eGrill the lemon halves cut-side down over high heat until charred, about 3 minutes.\u003c\/li\u003e\n\u003cli\u003eSqueeze the juice into a jar with the oil, honey, mustard, salt and pepper and shake hard.\u003c\/li\u003e\n\u003cli\u003eToss through the cabbage just before serving.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Charring caramelises the lemon's sugars and softens its bite, giving the dressing a smoky sweetness that suits barbecue.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003ch3\u003eWho wrote Barbecue Sides?\u003c\/h3\u003e\u003cp\u003eThe Artisanal Kitchen: Barbecue Sides was written by chef and pitmaster Adam Perry Lang with food writer Peter Kaminsky.\u003c\/p\u003e\n\u003ch3\u003eWhat's inside Barbecue Sides?\u003c\/h3\u003e\u003cp\u003eIt's a collection of slaws, salads, potatoes, beans and snacks adapted from Charred \u0026amp; Scruffed, including Scruffed Carbonara Potatoes, Bubbling Bacon Butter Beans, Smoked-Corn Flan and Duck-Fat Fries.\u003c\/p\u003e\n\u003ch3\u003eIs Barbecue Sides good for beginners?\u003c\/h3\u003e\u003cp\u003eYes. The recipes are short and approachable, and most can be made ahead while the meat cooks.\u003c\/p\u003e\n\u003ch3\u003eIs Barbecue Sides a hardback, and how many pages?\u003c\/h3\u003e\u003cp\u003eYes. It's a compact 96-page hardback published by Artisan in 2021.\u003c\/p\u003e\n\u003ch3\u003eDoes Barbecue Sides include meat recipes?\u003c\/h3\u003e\u003cp\u003eNo. It's all about the sides: slaws, salads, vegetables, potatoes and snacks to serve with barbecued or grilled meat, fish and chicken.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"Who wrote Barbecue Sides?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"The Artisanal Kitchen: Barbecue Sides was written by chef and pitmaster Adam Perry Lang with food writer Peter Kaminsky.\"}}, {\"@type\": \"Question\", \"name\": \"What's inside Barbecue Sides?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It's a collection of slaws, salads, potatoes, beans and snacks adapted from Charred \u0026 Scruffed, including Scruffed Carbonara Potatoes, Bubbling Bacon Butter Beans, Smoked-Corn Flan and Duck-Fat Fries.\"}}, {\"@type\": \"Question\", \"name\": \"Is Barbecue Sides good for beginners?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. The recipes are short and approachable, and most can be made ahead while the meat cooks.\"}}, {\"@type\": \"Question\", \"name\": \"Is Barbecue Sides a hardback, and how many pages?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. It's a compact 96-page hardback published by Artisan in 2021.\"}}, {\"@type\": \"Question\", \"name\": \"Does Barbecue Sides include meat recipes?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"No. It's all about the sides: slaws, salads, vegetables, potatoes and snacks to serve with barbecued or grilled meat, fish and chicken.\"}}]}\u003c\/script\u003e","brand":"BOOKS","offers":[{"title":"Default Title","offer_id":67824815308852,"sku":"9781579659837","price":20.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/the-artisanal-kitchen-adam-perry-lang-cookbook-front.png?v=1792925490","url":"https:\/\/www.therubhub.com.au\/products\/the-artisanal-kitchen-adam-perry-lang-cookbook","provider":"THE RUB HUB","version":"1.0","type":"link"}