Project Fire: Cutting-Edge Techniques and Sizzling Recipes from the Caveman Porterhouse to Salt Slab Brownie s'Mores Contributor(s): Raichlen, Steven (Author) |
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ISBN: 1523502762 ISBN-13: 9781523502769 Publisher: Workman Publishing
WE WILL NOT BE UNDERSOLD! Click here for our low price guarantee Binding Type: Paperback - See All Available Formats & Editions Published: May 2018 |
Additional Information |
BISAC Categories: - Cooking | Methods - Barbecue & Grilling - Cooking | Methods - Outdoor |
Dewey: 641.76 |
LCCN: 2018011117 |
Physical Information: 0.9" H x 8" W x 9.1" L (2.30 lbs) 336 pages |
Features: Illustrated, Index, Price on Product |
Review Citations: Booklist 04/15/2018 pg. 11 Publishers Weekly 03/05/2018 |
Descriptions, Reviews, Etc. |
Publisher 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 |
Contributor Bio(s): Raichlen, Steven: - Steven Raichlen is the author of the New York Times bestselling Barbecue! Bible(R) cookbook series, which includes the new 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 Smoke (currently in its 3rd season); Primal Grill; and Barbecue University, and the French language series Les Incontournables du BBQ and Le Maitre du Grill. Raichlen has written for the New York Times, Esquire, and all the food magazines; he teaches sold-out Barbecue University classes at the Broadmoor in Colorado Springs. In 2015, he was inducted into the Barbecue Hall of Fame. His website is www.barbecuebible.com. |
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