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

by Steven Raichlen


From the publisher

Where There's Smoke, There's Fire. An electrifying new approach by the man who literally wrote the bible on barbecue. Cutting edge techniques meet time-honed traditions in 100 boldly flavored recipes that will help you turbocharge your game at the grill. Here's how to 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. Here's how to 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

Details

  • Title Project Fire: Cutting-Edge Techniques and Sizzling Recipes from the Caveman Porterhouse to Salt Slab Brownie s'Mores
  • Author Steven Raichlen
  • Binding Paperback
  • Pages 336
  • Volumes 1
  • Language ENG
  • Publisher Workman Publishing
  • Illustrated Yes
  • Features Illustrated, Index
  • ISBN 9781523502769 / 1523502762
  • Weight 2.3 lbs (1.04 kg)
  • Dimensions 9.1 x 8 x 0.9 in (23.11 x 20.32 x 2.29 cm)
  • Library of Congress subjects Cooking, Cookbooks
  • Library of Congress Catalog Number 2018011117
  • Dewey Decimal Code 641.76

Media reviews

Citations

  • Booklist, 04/15/2018, Page 11
  • Publishers Weekly, 03/05/2018, Page 0

About the author

Steven Raichlen is the author of the New York Times bestselling Barbecue! Bible(R) 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 www.barbecuebible.com.
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Project Fire: Cutting-Edge Techniques and Sizzling Recipes from the Caveman Porterhouse to Salt Slab Brownie S'Mores (Steven Raichlen Barbecue Bible Cookbooks)

by Raichlen, Steven

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

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

by Raichlen, Steven

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