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

(Paperback)

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Where theres Smoke theres Fire! And where theres fire, theres Steven Raichlen. Following the breakout success of Project Smoke, the New York Times bestseller that brought Raichlens Barbecue! Bible series to a new generation, comes Project Fire a stunning, full-colour celebration of the best of contemporary grilling from Americas master of live-fire cooking.

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. 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. Consider your basic steak. 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. 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 flavour. Of course, theres a Caveman Sirloin meat seared right on the coals, as dramatic as grilling gets. Plus heres how to blow-torch a veal chop. Spit-roast whole cauliflower on a rotisserie. Grill mussels in hay, squash on a salt slab, salmon steaks on a shovel over a campfire.

According to the latest Roy Morgan Research data, almost two-thirds of Australian households own a barbecue. In certain places, this figure rises to more than three-quarters of households, with country South Australia emerging as the nations highest-density barbecue-owning region, just ahead of the ACT.

From breakfast (Bacon and Egg Quesadilla) to cocktails (Grilled Sangria), from veggies (Caveman Cabbage and Smoke-Roasted Carrots) to dessert (Grilled Pia 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.

Reviews

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

"[Raichlens 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 [Raichlens] magisterial collection. [Project Fire] contributes useful new information for both novice backyard cooks and experienced grill chefs."Booklist


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

"[Raichlens 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 [Raichlens] 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 Barbecue Sauces, Rubs, and Marinades; Project Smoke; The Barbecue Bible; and How to Grill. Winner of 5 James Beard awards and 3 IACP awards, his books have been translated into 17 languages. His TV shows include the PBS series Steven Raichlens Project Smoke (currently in its 3rd season); Primal Grill; and Barbecue University, and the French language series Les Incontournables du BBQ and Le Maitre du Grill. Raichlen has written for the New York Times, Esquire, and all the food magazines; he teaches sold-out Barbecue University classes at the Broadmoor in Colorad Springs. In 2015, he was inducted into the Barbecue Hall of Fame. His website is www.barbecuebible.com.