Project Fire: Cutting-Edge Techniques and Sizzling Recipes from the Caveman Porterhouse to Salt Slab Brownie s'Mores - Paperback
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Availability:In StockContributor:Steven RaichlenSeries:Steven Raichlen Barbecue Bible CookbooksPublish date:2018-05-01Pages:336
Languages:EnglishPublisher:Workman PublishingISBN-13:9781523502769ISBN-10:1523502762UPC:9781523502769Book Category:CookingBook Subcategory:MethodsBook Topic:Barbecue & Grilling, OutdoorSize:9.10 x 8.00 x 0.90 inchesWeight:2.3016Product ID:SC3MG3T8CE
Where There's Smoke, There's Fire. An electrifying new approach by the man who literally wrote the bible on barbecue. Cutting edge techniques meet time-honed traditions in 100 boldly flavored recipes that will help you turbocharge your game at the grill. Here's how to reinvent steak with reverse-seared beef tomahawks, dry-brined filets mignons, ember-charred porterhouses, and T-bones tattooed with grill marks and enriched, the way the pros do it, with melted beef fat. Here's how to spit-roast beer-brined cauliflower on the rotisserie. Blowtorch a rosemary veal chop. Grill mussels in blazing hay, peppery chicken under a salt brick, and herb-crusted salmon steaks on a shovel. From Seven Steps to Grilling Nirvana to recipes for grilled cocktails and desserts, Project Fire proves that live-fire, and understanding how to master it, makes everything taste better. "Once again, steven Raichlen shows off his formidable fire power and tempting recipes."
--Francis Mallmann
--Francis Mallmann
Languages:EnglishPublisher:Workman PublishingISBN-13:9781523502769ISBN-10:1523502762UPC:9781523502769Book Category:CookingBook Subcategory:MethodsBook Topic:Barbecue & Grilling, OutdoorSize:9.10 x 8.00 x 0.90 inchesWeight:2.3016Product ID:SC3MG3T8CE
Steven Raichlen is the author of the New York Times bestselling Barbecue! Bible(R) cookbook series, which includes the new Brisket Chronicles; Project Fire; Barbecue Sauces, Rubs, and Marinades; Project Smoke; The Barbecue Bible; and How to Grill. Winners of 5 James Beard awards and 3 IACP awards, his books have been translated into 17 languages. His TV shows include the public television series Steven Raichlen's Project Fire, Project Smoke; Primal Grill; and Barbecue University; the French language series Le Maitre du Grill, and the Italian series Steven Raichlen Grills Italy. Raichlen has written for the New York Times, Esquire, and all the food magazines; and is the founder and dean of Barbecue University. In 2015, he was inducted into the Barbecue Hall of Fame. His website is www.barbecuebible.com.
Publisher: Workman Publishing
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