{"product_id":"project-fire-cutting-edge-techniques-and-sizzling-recipes-from-the-caveman-porterhouse-to-salt-slab-brownie-smores-hardcover","title":"Project Fire: Cutting-Edge Techniques and Sizzling Recipes from the Caveman Porterhouse to Salt Slab Brownie s'Mores - Hardcover","description":"\u003cp\u003eby \u003cb\u003eSteven Raichlen\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eWhere There's Smoke, There's Fire.\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e 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, \u003ci\u003eProject Fire\u003c\/i\u003e proves that live-fire, and understanding how to master it, makes everything taste better. \u003cp\u003e\u003c\/p\u003e \"Once again, steven Raichlen shows off his formidable fire power and tempting recipes.\" \u003cbr\u003e --Francis Mallmann\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eSteven Raichlen is the author of the \u003ci\u003eNew York Times\u003c\/i\u003e bestselling Barbecue! Bible(R) cookbook series, which includes the new \u003ci\u003eBrisket Chronicles;\u003c\/i\u003e \u003ci\u003eProject Fire;\u003c\/i\u003e \u003ci\u003eBarbecue Sauces, Rubs, and Marinades\u003c\/i\u003e; \u003ci\u003eProject Smoke\u003c\/i\u003e; \u003ci\u003eThe Barbecue Bible\u003c\/i\u003e; and \u003ci\u003eHow to Grill\u003c\/i\u003e. 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 \u003ci\u003eSteven Raichlen's Project Fire, Project Smoke\u003c\/i\u003e; \u003ci\u003ePrimal Grill\u003c\/i\u003e; and \u003ci\u003eBarbecue University\u003c\/i\u003e; the French language series \u003ci\u003eLe Maitre du Grill\u003c\/i\u003e, and the Italian series \u003ci\u003eSteven Raichlen Grills Italy\u003c\/i\u003e. Raichlen has written for the \u003ci\u003eNew York Times\u003c\/i\u003e, \u003ci\u003eEsquire, \u003c\/i\u003e 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.\u003c\/p\u003e\u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 336\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.2 x 9.2 x 8.2 IN\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e May 01, 2018\u003c\/div\u003e","brand":"Books by splitShops","offers":[{"title":"Default Title","offer_id":51771791606048,"sku":"9781523503483","price":37.5,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0974\/9764\/5344\/files\/e714162d284cd121a8945372808de70e.webp?v=1780393564","url":"https:\/\/ebocreations.com\/products\/project-fire-cutting-edge-techniques-and-sizzling-recipes-from-the-caveman-porterhouse-to-salt-slab-brownie-smores-hardcover","provider":"The E-Book Oasis LLC","version":"1.0","type":"link"}