Project Fire
Cutting-edge techniques and sizzling recipes from the caveman porterhouse to salt slab brownie s'mores
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Author
Contributions
- Benson, Matthew, 1961- photographer - Contributor
Publication
2018 - , New York (State)
Language
English
Word Count
81,250 words, Guess
Page Count
325 pages
Identifiers
- ISBN-101523502762
- ISBN-101523503483
- ISBN-139781523502769
- ISBN-139781523503483
- Library of Congress Control Number2018011117
and 4 more
- OCLC Control Number1022941519
- Better World Books9781523503483
- Better World Books9781523502769
- Open LibraryOL26961225M
Classifications
- DDC641.7/6
- LCCTX840.B3 R3575 2018
- LCCTX840.B3R3575 2018
and 1 more
- LCCTX840.B3
Description
"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.
Subjects
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