Where There's Smoke, There's Fire. An electrifying new approach by the man who literally wrote the bible on barbecue. Cutting edge techniques meet time-honed 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 filets 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 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 Steven Raichlen, America's "master griller" (Esquire). With 100 recipes, Project Fire shows how to put the latest grilling methods to work-from spit-roasting to salt-grilling-using favorite ingredients and adding a dash of daring in flavors, technique, and presentation. Steven Raichlen is the author of the New York Times bestselling Barbecue! Bible® cookbook series, which includes the new Brisket Chronicles; Project Fire; Barbecue Sauces, Rubs, and Marinades; Project Smoke; The Barbecue Bible; and How to Grill. Winners of 5 James Beard awards and 3 IACP awards, his books have been translated into 17 languages. His TV shows include the public television series Steven Raichlen's Project Fire, Project Smoke; Primal Grill; and Barbecue University; the French language series Le Maitre du Grill, and the Italian series Steven Raichlen Grills Italy. Raichlen has written for the New York Times, Esquire, and all the food magazines; and is the founder and dean of Barbecue University. In 2015, he was inducted into the Barbecue Hall of Fame. His website is www.barbecuebible.com. "[Steven Raichlen is] the Julia Child of barbecue" -Los Angeles Times "[Raichlen's recipes are] smart, grill friendly twists on a global range of dishes, with ingredient combinations that instantly click" -Wall Street Journal "Raichlen once again enthusiastically brings spark and creativity to cooking on flames." -Publishers Weekly, starred review "Once again, Steven Raichlen shows off his formidable fire power and tempting recipes, from primal charcoal to elegant roast." -Francis Mallmann, author of Seven Fires: Grilling the Argentine Way "Another addition to [Raichlen's] magisterial collection…. [Project Fire] contributes useful new information for both novice backyard cooks and experienced grill chefs." -Booklist

Mode of access: World Wide Web