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

— —

Steven Raichlen

Project Fire

Cutting-Edge Techniques and Sizzling Recipes from the Caveman Porterhouse to Salt Slab Brownie...

Steven Raichlen

$65

Hardback

Not in-store but you can order this
How long will it take?

Availability Information

We source books from suppliers in Australia and overseas. For books we don't currently have in stock, the time it takes to get them from our suppliers can vary widely - from a few days to a few months - so we check each book with each supplier to determine the expected time it will take to be supplied to us.

We then advise you accordingly. If the time taken to get any book is too long for you, you can let us know and we will cancel or adjust your order, and refund as required.

To find out the anticipated arrival time for specific items prior to ordering, please contact us by phone or email:

Phone +61 2 9264 3111, or 1800 4 BOOKS (1800 4 26657) if outside Sydney:
option 1 Abbey's Bookshop (Crime, History, Science, Kids & more) • info@abbeys.com.au
option 2 Language Book Centre (ESL & Foreign Languages) • language@abbeys.com.au
option 3 Galaxy Bookshop (Sci-fi, Fantasy, Romance, Graphic Novels) • sf@galaxybooks.com.au

QTY:

English

Workman Adult
01 May 2018

General cookery & recipes; Cooking with specific gadgets

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

By: Steven Raichlen
Imprint: Workman Adult
Country of Publication: United States
Dimensions: Height: 234mm, Width: 208mm, Spine: 30mm
Weight: 300g
ISBN: 9781523503483
ISBN 10: 1523503483
Pages: 336
Publication Date: 01 May 2018
Audience: General/trade , ELT Advanced
Format: Hardback
Publisher's Status: Active

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 www.barbecuebible.com.

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

[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