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Project Fire

Cutting-Edge Techniques and Sizzling Recipes from the Caveman Porterhouse to Salt Slab Brownie S'Mores

Project Fire
Steven Raichlen By (author)
9781523503483
Product ID:  100348
$51.50
Hardback
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Available
2018/05/01
Workman Publishing Co

Limited ***

8.0 X 9.1 in
336 pg


COOKING / Methods / Barbecue & Grilling
COOKING / Methods / Outdoor
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9781523502769
 -  100276
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Description

A modern approach to grilling from Steven Raichlen, America’s “master griller” (Esquire). With 100 recipes, Project Fire shows how to put the latest grilling methods to work—from spit-roasting to salt-grilling—using favorite ingredients and adding a dash of daring in flavors, technique, and presentation.


 


Reviews

"[Steven Raichlen is] the Julia Child of barbecue" —Los Angeles Times  

"[Raichlen’s recipes are] smart, grill friendly twists on a global range of dishes, with ingredient combinations that instantly click" —Wall Street Journal

"Raichlen once again enthusiastically brings spark and creativity to cooking on flames." —Publishers Weekly, starred review

"Once again, Steven Raichlen shows off his formidable fire power and tempting recipes, from primal charcoal to elegant roast." —Francis Mallmann, author of Seven Fires: Grilling the Argentine Way 

"Another addition to [Raichlen’s] magisterial collection…. [Project Fire] contributes useful new information for both novice backyard cooks and experienced grill chefs." —Booklist

 



Author Bio

Steven Raichlen is the author of the New York Times bestselling Barbecue! Bible® cookbook series, which includes the new Brisket Chronicles, Project Fire, Barbecue Sauces, Rubs, and Marinades; Project Smoke; The Barbecue Bible; and How to Grill. 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 Steven Raichlen’s Project Fire, Project Smoke; Primal Grill; and Barbecue University; the French language series Le Maitre du Grill, and the Italian series Steven Raichlen Grills Italy.  Raichlen has written for the New York Times, Esquire, 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.