Project Fire : : Cutting-Edge Techniques and Sizzling Recipes From the Caveman Porterhouse to Salt Slab Brownie S'mores
Book - 2018 641.76 Ra 1 On Shelf No requests on this item
Sign in to request
Locations
Call Number: 641.76 Ra
On Shelf At: Downtown Library
| Location & Checkout Length | Call Number | Checkout Length | Item Status |
|---|---|---|---|
|
Downtown 2nd Floor 4-week checkout |
641.76 Ra | 4-week checkout | On Shelf |
Includes index.
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 [4] of cover.
REVIEWS & SUMMARIES
Booklist ReviewPublishers Weekly Review
Summary / Annotation
Table of Contents
Author Notes
COMMUNITY REVIEWS
No community reviews. Write one below!
PUBLISHED
New York : Workman Publishing, [2018]
Year Published: 2018
Description: 325 pages : color illustrations ; 23 cm
Language: English
Format: Book
ISBN/STANDARD NUMBER
9781523502769
1523502762
9781523503483
1523503483
SUBJECTS
Barbecuing.
Cooking.
Barbecuing.
Cookbooks.
Nonfiction.