Project Fire: Cutting-Edge Techniques and Sizzling Recipes from the Caveman Porterhouse to Salt Slab Brownie S'Mores (Steven Raichlen Barbecue Bible Cookbooks) - Softcover
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
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
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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 (currently in its 2nds season), 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.
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
"[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 this title" may belong to another edition of this title.
- PublisherWorkman Publishing Company
- Publication date2018
- ISBN 10 1523502762
- ISBN 13 9781523502769
- BindingPaperback
- Number of pages336
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Project Fire: Cutting-Edge Techniques and Sizzling Recipes from the Caveman Porterhouse to Salt Slab Brownie S'Mores
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(2018)
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ISBN 13: 9781523502769
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Project Fire: Cutting-Edge Techniques and Sizzling Recipes from the Caveman Porterhouse to Salt Slab Brownie S'Mores (Steven Raichlen Barbecue Bible Cookbooks)
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Project Fire: Cutting-Edge Techniques and Sizzling Recipes from the Caveman Porterhouse to Salt Slab Brownie S'Mores by Raichlen, Steven [Paperback ]
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Project Fire : Cutting-edge Techniques and Sizzling Recipes from the Caveman Porterhouse to Salt Slab Brownie S'mores
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Project Fire: Cutting-Edge Techniques and Sizzling Recipes from the Caveman Porterhouse to Salt Slab Brownie S'Mores (Steven Raichlen Barbecue Bible Cookbooks)
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Project Fire: Cutting-Edge Techniques and Sizzling Recipes from the Caveman Porterhouse to Salt Slab Brownie S'Mores (Steven Raichlen Barbecue Bible Cookbooks)
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Book Description Paperback. Condition: new. Paperback. Where theres Smoke theres Fire! And where theres fire, theres Steven Raichlen. Following the breakout success of Project Smoke, the New York Times bestseller that brought Raichlens Barbecue! Bible series to a new generation, comes Project Fire a stunning, full-colour celebration of the best of contemporary grilling from Americas master of live-fire cooking.No one knows his way around a grill like Steven Raichlen, and no one is better equipped to teach us how to deliver its best performance. Drawing on a combination of classic and boldly contemporary techniques, here are 100 inspired recipes that capture the full range of what grillers want to cook today. Consider your basic steak. Raichlen starts with the iconic T-bone grilled over direct heat, smartly tattooed with grill marks and lavished, the way the pros do it, with sizzling beef fat. Then he teaches a technique new to most of us reverse-searing, which allows you to grill a monster steak, like a beef tomahawk, to perfection while also imparting a haunting smoky flavour. Of course, theres a Caveman Sirloin meat seared right on the coals, as dramatic as grilling gets. Plus heres how to blow-torch a veal chop. Spit-roast whole cauliflower on a rotisserie. Grill mussels in hay, squash on a salt slab, salmon steaks on a shovel over a campfire. According to the latest Roy Morgan Research data, almost two-thirds of Australian households own a barbecue. In certain places, this figure rises to more than three-quarters of households, with country South Australia emerging as the nations highest-density barbecue-owning region, just ahead of the ACT. From breakfast (Bacon and Egg Quesadilla) to cocktails (Grilled Sangria), from veggies (Caveman Cabbage and Smoke-Roasted Carrots) to dessert (Grilled Pina Colada and Cedar Planked Pears with Amaretti and Marscapone), Project Fire offers a radically righteous new take on live-fire cooking from the man who reinvented modern American grilling. Fire up the grill! Raichlen is back, with an all-new collection of 100 recipes for the grill, following the tremendous success of Project Smoke. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. Seller Inventory # 9781523502769
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Project Fire: Cutting-Edge Techniques and Sizzling Recipes from the Caveman Porterhouse to Salt Slab Brownie S'Mores (Steven Raichlen Barbecue Bible Cookbooks)
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(2018)
ISBN 10: 1523502762
ISBN 13: 9781523502769
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Project Fire
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