{"product_id":"the-artisanal-kitchen-barbecue-sides-perfect-slaws-salads-and-snacks-for-your-next-cookout-hardcover","title":"The Artisanal Kitchen: Barbecue Sides: Perfect Slaws, Salads, and Snacks for Your Next Cookout - Hardcover","description":"\u003cp\u003eby \u003cb\u003eAdam Perry Lang\u003c\/b\u003e (Author), \u003cb\u003ePeter Kaminsky\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eSTELLAR COOKOUT SIDES \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e Move the meat from the center of the table and let these innovative side dishes steal the spotlight. Written by celebrated pitmaster Adam Perry Lang, \u003ci\u003eBarbecue Sides\u003c\/i\u003e includes a dozen-plus recipes for melting, creamy, and crispy dishes like Bubbling Bacon Butter Beans, Smoked-Corn Flan, and Scruffed Carbonara Potatoes that temper the strength of brawny barbecue mains without getting in the way of flavor. The menu is rounded out with a dozen additional recipes for fresh, sprightly, and green sides, like Mango Cilantro Salad and Green Apple, Cabbage, and Caraway Slaw, as well as pickled vegetables that add refreshing high notes and contrast to a plate. These first-rate side dishes will elevate your barbecue.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eAfter \u003cb\u003eAdam Perry Lang\u003c\/b\u003e graduated with distinction from the Culinary Institute of America and worked his way through the kitchens of top-rated French restaurants including Le Cirque and Daniel in New York City and Restaurant Guy Savoy in France, he left his pursuit of reviewers' stars to open his first restaurant, Daisy May's BBQ in New York City, and became a pioneer in urban barbecue. His first book, \u003ci\u003eSerious Barbecue\u003c\/i\u003e, was a \u003ci\u003eNew York Times\u003c\/i\u003e bestseller. Lang lives and works in Los Angeles, where he is the chef\/owner of APL, a contemporary steak house. \u003cbr\u003e\u003cb\u003ePeter Kaminsky\u003c\/b\u003e is the author and coauthor of many books, including \u003ci\u003ePig Perfect\u003c\/i\u003e, \u003ci\u003eCulinary Intelligence\u003c\/i\u003e, and \u003ci\u003eGreen Fire, Seven Fires\u003c\/i\u003e, and \u003ci\u003eMallmann on Fire\u003c\/i\u003e (with Francis Mallmann). He is a longtime contributor to \u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e and a former columnist for the \u003ci\u003eNew York Times\u003c\/i\u003e and \u003ci\u003eNew York\u003c\/i\u003e magazine. He was managing editor of \u003ci\u003eNational Lampoon\u003c\/i\u003e. He lives in Brooklyn, New York.\u003c\/p\u003e\u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 96\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.4 x 7.2 x 5.6 IN\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e March 30, 2021\u003c\/div\u003e","brand":"Books by splitShops","offers":[{"title":"Default Title","offer_id":51769315229984,"sku":"9781579659837","price":12.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0974\/9764\/5344\/files\/c6704c4ea6c1edd82980ae7a0e808699.webp?v=1780345766","url":"https:\/\/ebocreations.com\/products\/the-artisanal-kitchen-barbecue-sides-perfect-slaws-salads-and-snacks-for-your-next-cookout-hardcover","provider":"The E-Book Oasis LLC","version":"1.0","type":"link"}