Project Fire Cutting - Edge Techniques And Sizzling Recipes From The Caveman Porterhouse To Salt Slab Brownie S'mores

Binding: Paperback
Description: 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
Title: Project Fire Cutting - Edge Techniques And Sizzling Recipes From The Caveman Porterhouse To Salt Slab Brownie S'mores
Author(s): Raichlen Steven
Publisher: Workman Publishing
Barcode: 9781523502769
Pages: 336 Pages, Full-Color Photographs
Publication Date: 5/1/2018
Category: Cooking With Specific Gadgets