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.

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  • Double sized charred2b
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20 years