Where there\'s Smoke there\'s Fire And where there\'s fire, there\'s Steven Raichlen.
from breakfast (Bacon and Egg Quesadilla) to cocktails (Grilled Sangria), from veggies (Caveman Cabbage and Smoke-Roasted Carrots) to dessert (Grilled "Pi a 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..
Grill mussels in hay, squash on a Salt slab, salmon steaks on a shovel over a campfire.
Spit-roast whole cauliflower on a rotisserie.
Plus here\'s how to blow-torch a veal chop.
Of course, there\'s a Caveman Sirloin--meat seared right on the coals, as dramatic as grilling gets.
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 flavor.
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.
Consider your basic steak.
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.
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.
Following the breakout success of Project Smoke, the New York Times bestseller that brought Raichlen\'s Barbecue Bible(R) series to a new generation, comes Project Fire --a stunning, full-color celebration of the best of contemporary grilling from America\'s master of live-fire cooking.
Where there\'s Smoke there\'s Fire And where there\'s fire, there\'s Steven Raichlen
