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.
Contributor(s): Benson, Matthew [photographer.]Material type: TextPublisher: New York : Workman Publishing, Copyright date: �2018Description: 325 pages : color illustrations ; 24 cmContent type: text | still image Media type: unmediated Carrier type: volumeISBN: 9781523502769; 1523502762Subject(s): Barbecuing | CookingGenre/Form: Cookbooks. | Nonfiction.DDC classification: 641.7/6 LOC classification: TX840.B3 | R3575 2018
|Item type||Current location||Collection||Call number||Status||Date due||Barcode||Item holds|
|Book||Bailey Cove Branch Adult non-fiction||Adult non-fiction||641.76 RAI (Browse shelf)||Available||31562016910418|
Includes index (pages 309-325).
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.
"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  of cover.
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|Project Fire ©2018|