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

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

by Steven Raichlen

Hardcover

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Overview

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

Product Details

ISBN-13: 9781523503483
Publisher: Workman Publishing Company, Inc.
Publication date: 05/01/2018
Pages: 336
Sales rank: 379,607
Product dimensions: 8.00(w) x 9.12(h) x (d)

About the Author

Steven Raichlen is the author of the New York Times bestselling Barbecue! Bible® 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.
 

Table of Contents

Introduction: Why Project Fire? 1

Chapter 1 The Seven Steps to Grilling Nirvana 3

Chapter 2 Breakfast on the Grill 49

Chapter 3 Starters 61

Chapter 4 Breads and Pizzas 79

Chapter 5 Salad Hits the Grill 97

Chapter 6 Beef 115

Chapter 7 Pork 143

Chapter 8 Lamb 169

Chapter 9 Ground Meat 183

Chapter 10 Poultry 195

Chapter 11 Seafood 225

Chapter 12 Veggies and Tofu 259

Chapter 13 Desserts and Drinks 287

Conversion Tables 308

Index 309

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