Adam Perry Lang is a world class chef that trained in some of the finest restaurants around the world…Guy Savoy in Paris, Le Cirque and Daniel in New York. He mastered classic cooking techniques while working at these places with the idea that he’d eventually get to open his own place someday. Instead of going the fine dining route of his education, Chef Perry Lang took his skills and applied them to an all American classic – opening Daisy May BBQ USA in New York City.

Taking the information learned from the opening of Daisy May’s, Chef Perry Lang compiled his knowledge in to his first fantastic cookbook called Serious Barbecue. This summer he’s back with another new book..and this one is a staple that no home cook should be without. Simply called BBQ 25, Chef Perry Lang takes on the the 25 most common grilled meats, breaks down the recipes to their essence, and shows you how to make each one perfectly step by step. Its genius.

The best part? Its made to last. The book is printed on laminated board pages, so you can take this cookbook out to the backyard, spill beer and bbq sauce on it, and clean it right up. Steaks, ribs, burgers, chops, brisket, wings, sausages, you name it…you’ll be grilling it. You’ll be using this book for years to come.

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