Project fire
Subtitle: cutting-edge techniques and sizzling recipes from the caveman porterhouse to salt slab brownie s'mores
By: Steven Raichlen ; food photography by Matthew Benson
Contributors: Benson, Matthew, 1961- photographer
Published: 2018
Language: eng
Number of pages: 325
ISBN-13: 9781523502769; 9781523503483
Copyright date: 2018
Subjects: Cooking; Barbecuing
Description: "Cutting-edge techniques meet time-honored 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 filet 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 beef-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."--Page [4] of cover.
Notes: Includes index.
Table of contents: title: Why project fire?; title: The seven steps to grilling nirvana; title: Breakfast on the grill; title: Starters; title: Breads and pizzas; title: Salad hits the grill; title: Beef; title: Pork; title: Lamb; title: Ground meat; title: Poultry; title: Seafood; title: Veggies and tofu; title: Desserts and drinks.