On Friday night, June 15, 7:00 p.m., join me as Left Bank Books welcomes chef Adam Perry Lang to its downtown St. Louis location.

He’s the author of Charred and Scruffed, a new book that is a barbeque guidebook with new grilling techniques. It’s also a cookbook with recipes for side dishes, spackles, bastes and finishing salts.

I will be conducting a Q & A with Adam and will be looking for good audience participation.

The downtown location of Left Bank Books is at 321 North 10th Street, at Locust.

See you there!