On Sale: May 1, 2018
Page Count: 336 pages
Publisher: Workman Publishing Company
ISBN-13: 9781523503483

$37.50

$51.50 CAD

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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

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Steven Raichlen Barbecue Bible Cookbooks

"[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."
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Steven Raichlen

About the Author

Steven Raichlen is the author of the New York Times bestselling Barbecue! Bible® cookbook series, which includes the new Brisket Chronicles; 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 Fire, Project Smoke; Primal Grill; and Barbecue University; the French language series Le Maitre du Grill, and the Italian series Steven Raichlen Grills Italy. Raichlen has written for the New York Times, Esquire, and all the food magazines; and is the founder and dean of Barbecue University. In 2015, he was inducted into the Barbecue Hall of Fame. His website is http://www.barbecuebible.com.

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