Project Fire: Cutting-edge Techniques And Sizzling Recipes From The Caveman Porterhouse To Salt Slab Brownie S'mo by Steven RaichlenProject Fire: Cutting-edge Techniques And Sizzling Recipes From The Caveman Porterhouse To Salt Slab Brownie S'mo by Steven Raichlen

Project Fire: Cutting-edge Techniques And Sizzling Recipes From The Caveman Porterhouse To Salt…

bySteven Raichlen

Paperback | May 1, 2018

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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® 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 Quesadilla) to cocktails (Grilled Sangria), from veggies (Caveman Cabbage and Smoke-Roasted Carrots) to dessert (Grilled “Piña Colada” and Cedar Planked Pears with Amaretti and Marscapone), Project Fire offers a radically righteous new take on live-fire cooking from the man who reinvented modern American grilling.    
 
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. Winner of 5 James Beard awards and 3 IACP awards, his books have been translated into 17 languages. His TV show...
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Title:Project Fire: Cutting-edge Techniques And Sizzling Recipes From The Caveman Porterhouse To Salt…Format:PaperbackDimensions:336 pages, 9.13 × 8 × 0.68 inPublished:May 1, 2018Publisher:Workman Publishing CoLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:1523502762

ISBN - 13:9781523502769

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Table of Contents

Contents<_o3a_p>

<_o3a_p> 

Introduction: Why Project Fire?<_o3a_p>

Chapter 1: The Seven Steps to Grilling Nirvana<_o3a_p>

Chapter 2: Breakfast On the Grill<_o3a_p>

Chapter 3: Starters<_o3a_p>

Chapter 4: Breads and Pizzas<_o3a_p>

Chapter 5: Salad Hits the Grill<_o3a_p>

Chapter 6: Beef<_o3a_p>

Chapter 7: Pork<_o3a_p>

Chapter 8: Lamb<_o3a_p>

Chapter 9: Ground Meat<_o3a_p>

Chapter 10: Poultry<_o3a_p>

Chapter 11: Seafood<_o3a_p>

Chapter 12: Veggies and Tofu<_o3a_p>

Chapter 13: Desserts and Drinks<_o3a_p>

Conversion Tables<_o3a_p>

Index<_o3a_p>

Editorial Reviews

"Raichlen once again enthusiastically brings spark and creativity to cooking on flames." —Publishers Weekly, starred review "Once again, Steven Raichlen shows off his formidable fire power and tempting recipes, from primal charcoal to elegant roast." —Francis Mallmann, author of Seven Fires: Grilling the Argentine Way  "Another addition to [Raichlen’s] magisterial collection…. [Project Fire] contributes useful new information for both novice backyard cooks and experienced grill chefs." —Booklist