Charred & Scruffed
This information-packed book is our go-to guide to barbecuing. Written by Adam Perry Lang with Peter Kaminsky, Charred & Scruffed promises "bold new techniques for explosive flavor on and off the grill", and it delivers! From the meat, fish and fowl, through the "co-stars" and the "finishers, dubbed spackles, bastes and finishing salts", we devoured every word. Fire up!
Softcover: 266 pages.