Cover image for 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.
Title:
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.
ISBN:
9781523502769
Publication Information:
New York : Workman Publishing, 2018.

©2018
Physical Description:
325 pages : colour illustrations ; 24 cm
General Note:
Includes index.
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641.76 RAI Book Adult General Collection
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Summary

Summary

Where there's Smoke there's Fire! And where there's fire, there's Steven Raichlen. Following the breakout success of Project Smoke , the New York Times bestseller that brought Raichlen's Barbecue! Bible® series to a new generation, comes Project Fire -- a stunning, full-colour celebration of the best of contemporary grilling from America's master of live-fire cooking.

No one knows his way around a grill like Steven Raichlen, and no one is better equipped to teach us how to deliver its best performance. Drawing on a combination of classic and boldly contemporary techniques, here are 100 inspired recipes that capture the full range of what grillers want to cook today. Consider your basic steak. Raichlen starts with the iconic -- T-bone grilled over direct heat, smartly tattooed with grill marks and lavished, the way the pros do it, with sizzling beef fat. Then he teaches a technique new to most of us -- reverse-searing, which allows you to grill a monster steak, like a beef tomahawk, to perfection while also imparting a haunting smoky flavour. Of course, there's a Caveman Sirloin -- meat seared right on the coals, as dramatic as grilling gets. Plus here's how to blow-torch a veal chop. Spit-roast whole cauliflower on a rotisserie. Grill mussels in hay, squash on a salt slab, salmon steaks on a shovel over a campfire.

According to the latest Roy Morgan Research data, almost two-thirds of Australian households own a barbecue. In certain places, this figure rises to more than three-quarters of households, with country South Australia emerging as the nation's highest-density barbecue-owning region, just ahead of the ACT.

From breakfast (Bacon and Egg Quesadilla) to cocktails (Grilled Sangria), from veggies (Caveman Cabbage and Smoke-Roasted Carrots) to dessert (Grilled "Piña Colada" and Cedar Planked Pears with Amaretti and Marscapone), Project Fire offers a radically righteous new take on live-fire cooking from the man who reinvented modern American grilling.


Author Notes

Steven Raichlen has written more than a dozen cookbooks. He wrote The Barbecue! Bible, based on his travels through 25 countries and his love of live-fire cooking. In 1996, Raichlen's High-Flavor, Low-Fat Vegetarian Cookbook won the James Beard Foundation Award for Best Vegetarian Cookbook.

(Bowker Author Biography) Steven Raichlen, whose twenty books include the two-time James Beard Award-winning "High-Flavor, Low-Fat" cookbook series, the Julia Child/IACP Award-winning "Miami Spice," & the best-selling "The Barbecue Bible," is a cooking instructor & popular syndicated food columnist. He has appeared on "Good Morning America," "The Today Show," & CNN. He lives in Coconut Grove, Florida, with his publicist wife, Barbara.

(Publisher Provided)


Reviews 1

Publisher's Weekly Review

Author and TV chef Raichlen is in fine form in this collection of recipes and techniques for the grill, a follow-up to Project Smoke. An expansive first chapter provides suggestions for picking proper tools and fuels; the following dozen chapters turn up the heat on a variety of meats, breads, seafood, and vegetables. Many ingredients for starters and salads are placed directly on the flames: onions, tomatoes, and peppers are charred on coals for an ember salsa; a wedge salad features quartered heads of iceberg, grill marked on the outside but cool and crunchy within. The hearty steak dishes come with flair: a first-timer's T-bone is made foolproof by the addition of sizzling beef fat poured over it, and dry-brined peppered filet mignon is served with a dollop of anchovy cream-heavy cream, oil-packed anchovy, and a clove of garlic to boot. (Lest anyone object, Raichlen reminds that anchovy is the key ingredient of several popular steak sauces.) Even the lowly hot dog is celebrated via crosshatch cutting that exposes more surface area to the grill; the cooked dogs are served on rolls slathered with a Creole mustard sauce. Photographer Matthew Benson, an organic farmer himself, excels in capturing the contours of such nonmeat entries as chive-grilled artichokes and Thai grilled kale. Raichlen once again enthusiastically brings spark and creativity to cooking on flames. (May) © Copyright PWxyz, LLC. All rights reserved.


Table of Contents

Introduction: Why Project Fire?p. 1
Chapter 1 The Seven Steps to Grilling Nirvanap. 3
Chapter 2 Breakfast on the Grillp. 49
Chapter 3 Startersp. 61
Chapter 4 Breads and Pizzasp. 79
Chapter 5 Salad Hits the Grillp. 97
Chapter 6 Beefp. 115
Chapter 7 Porkp. 143
Chapter 8 Lambp. 169
Chapter 9 Ground Meatp. 183
Chapter 10 Poultryp. 195
Chapter 11 Seafoodp. 225
Chapter 12 Veggies and Tofup. 259
Chapter 13 Desserts and Drinksp. 287
Conversion Tablesp. 308
Indexp. 309