A graduate with distinction of the Culinary Institute of America, Adam Perry Lang cut his teeth in New York at temples of haute cuisine Le Cirque and Daniel, and in Paris at the legendary Guy Savoy. But Daisy May’s BBQ U.S.A. and his role as meat maestro at Mario Batali’s Vegas Italian steakhouse, Carnevino, have propelled him into the national spotlight. He’s currently working on a joint project with Jamie Oliver to bring his inimitable style to restaurants internationally. Perry Lang lives in New York City but travels the world preaching the barbecue gospel.
One of the Best NYC Cookbooks of 2010 -- New York magazine One of the 10 Top Summer Cookbooks, 2010 -- NPR
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