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

Author: Steven Raichlen.

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

Author: Steven Raichlen.

$22.95 $6.98
Item #: D23061
Format: Paperback
Pages: 325
Publication Date: 2018
Publisher: Workman
ISBN: 9781523502769
If anyone can claim to have written the book on grilling, it is Steven Raichlin, praised by LATimes as "the Julia Child of barbecue." Cutting edge techniques meet time-honed traditions in 100 boldly flavored recipes, accompanied by tips on buying, using, and maintaining your grill. Even novices can learn to prepare reverse-seared beef tomahawks, dry-brined filets mignons, ember-charred porterhouses, and ... More
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If anyone can claim to have written the book on grilling, it is Steven Raichlin, praised by LATimes as "the Julia Child of barbecue." Cutting edge techniques meet time-honed traditions in 100 boldly flavored recipes, accompanied by tips on buying, using, and maintaining your grill. Even novices can learn to prepare reverse-seared beef tomahawks, dry-brined filets mignons, ember-charred porterhouses, and T-bones tattooed with grill marks. Here too are Raichlin's tips on how to spit-roast beer-brined cauliflower, blowtorch a rosemary veal chop, grill peppery chicken under a salt brick, and make herb-crusted salmon steaks on a shovel.

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