Project Fire

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).<BR><BR> Cutting edge techniques meet time-honed traditions in 100 recipes that will help you turbocharge your game at the grill. <BR><BR> 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. <BR><BR> 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.<BR><BR>“Once again, Steven Raichlen shows off his formidable fire power and tempting recipes.”<BR> —Francis Mallmann