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Project Fire : Cutting-edge Techniques And Sizzling Recipes From The Caveman Porterhouse To Salt Slab Brownie S'mores
Cutting-edge techniques meet time-honored traditions in 100 boldly flavored recipes that will help you turbo-charge 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.
Details & Subjects
Additional Authors :
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.
Physical Description :
325 pages : color illustrations ; 24 cm
Includes index (pages 309-325).