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Coles Project Fire: Cutting-Edge Techniques and Sizzling Recipes from the Caveman Porterhouse to Salt Slab Brownie S'Mores at Bayshore Shopping Centre in Ottawa, ON
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A modern approach to grilling from America’s “master griller", using favorite ingredients and adding a dash of daring in flavors, technique, and presentation ( Esquire ).
Cutting edge techniques meet time-honed traditions in 100 recipes that will help you turbocharge your game at the grill.
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. 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
A modern approach to grilling from America’s “master griller", using favorite ingredients and adding a dash of daring in flavors, technique, and presentation ( Esquire ).
Cutting edge techniques meet time-honed traditions in 100 recipes that will help you turbocharge your game at the grill.
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. 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
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