Project Fire: Cutting-Edge Techniques and Sizzling Recipes from the Caveman Porterhouse to Salt Slab Brownie s'Mores
ISBN: 1523502762
EAN13: 9781523502769
Language: English
Publication Date: May 1, 2018
Pages: 336
Dimensions: 1" H x 9.13" L x 8" W
Weight: 1.11 lbs.
Format: Paperback

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

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Book Overview

Where there's Smoke there's Fire And where there's fire, there's Steven Raichlen. Following the breakout success of Project Smoke, the New York Times bestseller that brought Raichlen's Barbecue Bible(R) series to a new generation, comes Project Fire--a stunning, full-color celebration of the best of contemporary grilling from America's master of live-fire cooking.
No one knows his way around a grill like Steven Raichlen, and no one is better equipped to teach us how to deliver its best performance. Drawing on a combination of classic and boldly contemporary techniques, here are 100 inspired recipes that capture the full range of what grillers want to cook today. Consider your basic steak. Raichlen starts with the iconic--T-bone grilled over direct heat, smartly tattooed with grill marks and lavished, the way the pros do it, with sizzling beef fat. Then he teaches a technique new to most of us--reverse-searing, which allows you to grill a monster steak, like a beef tomahawk, to perfection while also imparting a haunting smoky flavor. Of course, there's a Caveman Sirloin--meat seared right on the coals, as dramatic as grilling gets. Plus here's how to blow-torch a veal chop. Spit-roast whole cauliflower on a rotisserie. Grill mussels in hay, squash on a salt slab, salmon steaks on a shovel over a campfire.
From breakfast (Bacon and Egg Read More chevron_right

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