Project Fire: Cutting-Edge Techniques and Sizzling Recipes from the Caveman Porterhouse to Salt Slab Brownie S’Mores Paperback – Illustrated, May 1, 2018 by Steven Raichlen

Description

Author: Raichlen Steven

Brand: Workman Publishing Company

Edition: Illustrated

Format: Illustrated

Package Dimensions: 22x228x1020

Number Of Pages: 336

Release Date: 01-05-2018

Details: Product Description

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

Review

“[Steven Raichlen is] the Julia Child of barbecue” —
Los Angeles Times

“[Raichlen’s recipes are] smart, grill friendly twists on a global range of dishes, with ingredient combinations that instantly click” —
Wall Street Journal

“Raichlen once again enthusiastically brings spark and creativity to cooking on flames.” —
Publishers Weekly, starred review

“Once again, Steven Raichlen shows off his formidable fire power and tempting recipes, from primal charcoal to elegant roast.” —Francis Mallmann, author of
Seven Fires: Grilling the Argentine Way

“Another addition to [Raichlen’s] magisterial collection…. [
Project Fire] contributes useful new information for both novice backyard cooks and experienced grill chefs.” —
Booklist

About the Author

Steven Raichlen is the author of the New York Times bestselling Barbecue! Bible® 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 .