Project Fire: Cutting-Edge Techniques and Sizzling Recipes from the Caveman Porterhouse to Salt Slab Brownie s'Mores
ISBN-13:
9781523502769
ISBN-10:
1523502762
Edition:
Illustrated
Author:
Steven Raichlen
Publication date:
2018
Publisher:
Workman Publishing Company
Format:
Paperback
336 pages
Category:
Barbecuing & Grilling
,
Outdoor Cooking
,
Camping & RVs
,
Party Planning
,
Entertaining & Holidays
FREE US shipping
Rent
35 days
Due Jul 13, 2024
35 days
from $17.76
USD
Book details
ISBN-13:
9781523502769
ISBN-10:
1523502762
Edition:
Illustrated
Author:
Steven Raichlen
Publication date:
2018
Publisher:
Workman Publishing Company
Format:
Paperback
336 pages
Category:
Barbecuing & Grilling
,
Outdoor Cooking
,
Camping & RVs
,
Party Planning
,
Entertaining & Holidays
Summary
Project Fire: Cutting-Edge Techniques and Sizzling Recipes from the Caveman Porterhouse to Salt Slab Brownie s'Mores (ISBN-13: 9781523502769 and ISBN-10: 1523502762), written by authors
Steven Raichlen, was published by Workman Publishing Company in 2018.
With an overall rating of 3.9 stars, it's a notable title among other
Barbecuing & Grilling
(Outdoor Cooking, Camping & RVs, Party Planning, Entertaining & Holidays) books. You can easily purchase or rent Project Fire: Cutting-Edge Techniques and Sizzling Recipes from the Caveman Porterhouse to Salt Slab Brownie s'Mores (Paperback) from BooksRun,
along with many other new and used
Barbecuing & Grilling
books
and textbooks.
And, if you're looking to sell your copy, our current buyback offer is $0.31.
Description
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
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
We would LOVE it if you could help us and other readers by reviewing the book
Book review
Congratulations! We have received your book review.
{user}
{createdAt}
by {truncated_author}