{"product_id":"project-fire-cutting-edge-techniques-and-sizzling-recipes-from-the-caveman-porterhouse-to-salt-slab-brownie-smores","title":"Project Fire: Cutting-Edge Techniques and Sizzling Recipes from the Caveman Porterhouse to Salt Slab Brownie S'Mores","description":"\u003cp\u003e\u003c\/p\u003e\u003cblockquote\u003e\n\u003cbr\u003eSteven 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. \u003c\/blockquote\u003e\u003cp\u003e                                                            \u003cstrong\u003eFormat\u003c\/strong\u003e: Paperback \/ softback\u003cbr\u003e                              \u003cstrong\u003eLength\u003c\/strong\u003e: 336 pages\u003cbr\u003e                              \u003cstrong\u003ePublication date\u003c\/strong\u003e: 01 May 2018\u003cbr\u003e                              \u003cstrong\u003ePublisher\u003c\/strong\u003e: Workman Publishing\u003cbr\u003e                          \u003c\/p\u003e \u003cp\u003e\u003cbr\u003eWhere 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\u003c\/p\u003e\u003cp\u003e                            \u003cstrong\u003eWeight\u003c\/strong\u003e: 860g                            \u003cbr\u003e\u003cstrong\u003eDimension\u003c\/strong\u003e: 232 x 203 x 18 (mm)                            \u003cbr\u003e\u003cstrong\u003eISBN-13\u003c\/strong\u003e: 9781523502769                                                      \u003c\/p\u003e","brand":"Steven Raichlen","offers":[{"title":"Paperback \/ softback","offer_id":44099866099962,"sku":"9781523502769","price":14.64,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0522\/4297\/2845\/products\/c89ded885031da0dbf1411eb3c8cbadf.jpg?v=1630981309","url":"https:\/\/shulphink.com\/products\/project-fire-cutting-edge-techniques-and-sizzling-recipes-from-the-caveman-porterhouse-to-salt-slab-brownie-smores","provider":"Shulph Ink","version":"1.0","type":"link"}