Project Fire

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

Project Fire

By:  Raichlen, Steven

9781523503483
$53.95 Hardback
Available
Order Qty:
 
 
Review Order
 
Available
2018/05/01
Workman Publishing Co

Limited ***

8.0 X 9.1 in
336 pg



COOKING / Methods / Barbecue & Grilling
COOKING / Methods / Outdoor
A modern approach to grilling from Steven Raichlen, America’s “master griller” (Esquire). With 100 recipes, Project Fire shows how to put the latest grilling methods to work—from spit-roasting to salt-grilling—using favorite ingredients and adding a dash of daring in flavors, technique, and presentation.


 

"[Steven Raichlen is] the Julia Child of barbecue" —Los Angeles Times  

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

"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

 


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 shows include the public television series Steven Raichlen’s Project Smoke (currently in its 3rd season); Primal Grill; and Barbecue University, and the French language series Les Incontournables du BBQ and Le Maitre du Grill.  Raichlen has written for the New York Times, Esquire, and all the food magazines; he teaches sold-out Barbecue University classes at the Broadmoor in Colorado Springs. In 2015, he was inducted into the Barbecue Hall of Fame. His website is www.barbecuebible.com.