Project Fire: Cutting-Edge Techniques and Sizzling Recipes from the Caveman Porterhouse to Salt Slab Brownie s'Mores

By Steven Raichlen

Book Overview

A modern approach to grilling from America's "master griller", using favorite ingredients and adding a dash of daring in flavors, technique, and presentation (Esquire).

Cutting edge techniques meet time-honed traditions in 100 recipes that will help you turbocharge your game at the grill.

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. 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

• Format: Paperback
• Language: English
• ISBN: 1523502762
• ISBN13: 9781523502769
• Release Date: May 2018
• Publisher: Workman Publishing
• Length: 336 Pages
• Weight: 2.32 lbs.
• Dimensions: 0.9" x 8.0" x 9.1"