July 1, 2010
Its spring, when any persons fancy turns to outdoor cooking, especially in the northern and middle portions of the country. Yet the fear of the grill can inhibit many old- and newcomers to the art of barbecue. Is the food cooked enough? How to ensure that seasonings stay on the meat, not land in the charcoal? Chef and New York City restaurant owner Lang (author of Serious Barbecue, 2009) to the rescue. Here, in a small volume meant to fit into the palm of your hand, are 25 of the most requested protein (for the most part) recipes, illustrated profusely and bound in a wipeable, almost weatherproof, binding format. For sure, Lang knows his stuff. Fewer than 10 steps are involved in each, accompanied by required tools (showcased via black-and-white drawings); techniques (again, illustrated); ingredients needed for brining, glazing, marinading; and photographs. At the beginning of each chapter are top sourcing tips, what to look for when picking out fish, pork, beef, chicken, and lamb. Finally, readers prep is up front, featuring a glossary of techniques.(Reprinted with permission of Booklist, copyright 2010, American Library Association.)