Project Fire : Cutting-Edge Techniques and Sizzling Recipes from the Caveman Porterhouse to Salt Slab Brownie S'Mores
Book Details
Format
Paperback / Softback
ISBN-10
1523502762
ISBN-13
9781523502769
Publisher
Workman Publishing
Imprint
Workman Adult
Country of Manufacture
US
Country of Publication
GB
Publication Date
May 1st, 2018
Print length
336 Pages
Weight
860 grams
Dimensions
23.20 x 20.30 x 1.80 cms
Product Classification:
General cookery & recipesCooking with specific gadgets
Ksh 3,750.00
Werezi Extended Catalogue
Delivery in 28 days
Delivery Location
Delivery fee: Select location
Delivery in 28 days
Secure
Quality
Fast
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.
A modern approach to grilling from America’s “master griller", using favorite ingredients and adding a dash of daring in flavors, technique, and presentation (Esquire).
Cutting edge techniques meet time-honed traditions in 100 recipes that will help you turbocharge your game at the grill.
Reinvent steak with reverse-seared beef tomahawks, dry-brined filets mignons, ember-charred porterhouses, and T-bones tattooed with grill marks and enriched, the way the pros do it, with melted beef fat. Spit-roast beer-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.
“Once again, Steven Raichlen shows off his formidable fire power and tempting recipes.”
—Francis Mallmann
Cutting edge techniques meet time-honed traditions in 100 recipes that will help you turbocharge your game at the grill.
Reinvent steak with reverse-seared beef tomahawks, dry-brined filets mignons, ember-charred porterhouses, and T-bones tattooed with grill marks and enriched, the way the pros do it, with melted beef fat. Spit-roast beer-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.
“Once again, Steven Raichlen shows off his formidable fire power and tempting recipes.”
—Francis Mallmann
Get Project Fire by at the best price and quality guaranteed only at Werezi Africa's largest book ecommerce store. The book was published by Workman Publishing and it has pages.
