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Project Fire: Cutting-Edge Techniques and Sizzling Recipes from the Caveman Porterhouse to Salt Slab Brownie s'Mores
Paperback
Series: Steven Raichlen Barbecue Bible Cookbooks
Cookbooks GeneralGrillingMeat & Seafood
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ISBN10: 1523502762
ISBN13: 9781523502769
Publisher: Workman Publishing
Published: May 1 2018
Pages: 336
Weight: 2.30
Height: 0.90 Width: 8.00 Depth: 9.10
Language: English
ISBN13: 9781523502769
Publisher: Workman Publishing
Published: May 1 2018
Pages: 336
Weight: 2.30
Height: 0.90 Width: 8.00 Depth: 9.10
Language: English
A modern approach to grilling from America's master griller, using favorite ingredients and adding a dash of daring in flavors, technique, and presentation (Esquire). Cutting edge techniques meet time-honed traditions in 100 recipes that will help you turbocharge your game at the grill. 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. 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
1 different editions
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Project Fire: Cutting-Edge Techniques and Sizzling Recipes from the Caveman Porterhouse to Salt Slab Brownie s'Mores
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