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

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  • kateiscoooking on November 03, 2020

    Cutting board sauce. WOW! I saw him prepare this online and that's why I bought the book. A chef friend tells me it's a take-off on a Spanish recipe. Wherever it comes from, I'm glad it's in my life now. We used a prime New York strip. Each of us ate about a third of the steak and we were totally satisfied. I have a feeling this technique would work for many different proteins. Changes made - I had no green onions so used a medium shallot. I stuck to the parsley. And, I used a red jalapeno. Super easy and super flavorful

  • chawkins on July 01, 2018

    Chinatown barbecue sauce (pg 156) - Made half a recipe to go with the Chinatown chicken thighs. Very simple and easy to put together, a little bit salty on its own but goes well with the thighs. I skipped the scallions because I used up my scallions in the Chinatown chicken thighs recipe and was not about to venture out in 100 degree heat to get more.

  • chawkins on July 01, 2018

    Chinatown chicken thighs (Pg 210) - Quite tasty but a lot of work, since no one here carries boneless thighs with skin on, you have to do the boning yourself and cutting all the stuffing ingredients into matchsticks and then stuffing the thighs and tying them up. You also need very large thighs, mine were about the size stated and I skimped a little on the stuffing and the thigh barely enclosed the stuffing. Also, the cheese in the stuffing was not noticeable, not sure if they all leaked out during cooking.

  • chawkins on June 18, 2018

    Maple-Sriracha chicken drumsticks (pg 211) - Very good drumsticks, smoky, sweet and spicy, all very well balanced, nothing dominated. Have no Scotch whisky in the house, so omitted that in the glaze.

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  • ISBN 10 1523503483
  • ISBN 13 9781523503483
  • Linked ISBNs
  • Published May 01 2018
  • Format Hardcover
  • Page Count 304
  • Language English
  • Countries United States
  • Publisher Workman Publishing Company

Publishers Text

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.


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