Project Fire

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

Contributors

By Steven Raichlen

Formats and Prices

On Sale
May 1, 2018
Page Count
336 pages
ISBN-13
9781523503483

Price

$37.50

Price

$51.50 CAD

Format

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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

  • "[Steven Raichlen is] the Julia Child of barbecue" I>Los Angeles Times  

    "[Raichlen’s recipes are] smart, grill friendly twists on a global range of dishes, with ingredient combinations that instantly click" I>Wall Street Journal

    "Raichlen once again enthusiastically brings spark and creativity to cooking on flames." I>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