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

Steven Raichlen's "Project Fire" offers 100 bold and flavorful recipes to turbocharge your grilling game, including reverse-seared beef tomahawks, dry-brined filets mignons, ember-charred porterhouses, and T-bones tattooed with grill marks. It also includes techniques for spit-roasting beer-brined cauliflower, blowtorch a rosemary veal chop, grill mussels in blazing hay, pepper chicken under a salt brick, and herb-crusted salmon steaks on a shovel.

Format: Paperback / softback
Length: 336 pages
Publication date: 01 May 2018
Publisher: Workman Publishing

Where there is smoke, there is fire. An electrifying new approach by the man who literally wrote the bible on barbecue. Cutting-edge techniques meet time-honored 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

Weight: 860g
Dimension: 232 x 203 x 18 (mm)
ISBN-13: 9781523502769