Artisanal Kitchen: Barbecue Sides

After Adam Perry Lang 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, Serious Barbecue, was a New York Times bestseller. Lang lives and works in Los Angeles, where he is the chef/owner of APL, a contemporary steak house.Peter Kaminsky is the author and coauthor of many books, including Pig Perfect, Culinary Intelligence, and Green Fire, Seven Fires, and Mallmann on Fire (with Francis Mallmann). He is a longtime contributor to Food & Wine and a former columnist for the New York Times and New York magazine. He was managing editor of National Lampoon. He lives in Brooklyn, New York.