Bibliograph

Project fire, cutting-edge techniques and sizzling recipes from the caveman porterhouse to salt slab brownie s'mores, Steven Raichlen ; food photography by Matthew Benson

Type

Label

Project fire, cutting-edge techniques and sizzling recipes from the caveman porterhouse to salt slab brownie s'mores, Steven Raichlen ; food photography by Matthew Benson

Language

eng

Illustrations

illustrations

Index

index present

Literary Form

non fiction

Main title

Project fire

Oclc number

1022941519

Responsibility statement

Steven Raichlen ; food photography by Matthew Benson

Sub title

cutting-edge techniques and sizzling recipes from the caveman porterhouse to salt slab brownie s'mores

Summary

"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

Table Of Contents

Why project fire? -- The seven steps to grilling nirvana -- Breakfast on the grill -- Starters -- Breads and pizzas -- Salad hits the grill -- Beef -- Pork -- Lamb -- Ground meat -- Poultry -- Seafood -- Veggies and tofu -- Desserts and drinks

Classification