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Project Fire : Cutting-Edge Techniques and Sizzling Recipes from the Caveman...

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US $12.75
ApproximatelyRM 53.89
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Condition:
Brand New
2 available13 sold
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Located in: Chattanooga, Tennessee, United States
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Estimated between Thu, 28 Aug and Fri, 5 Sep to 94104
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eBay item number:115373821781
Last updated on Aug 17, 2025 21:15:48 MYTView all revisionsView all revisions

Item specifics

Condition
Brand New: A new, unread, unused book in perfect condition with no missing or damaged pages. See all condition definitionsopens in a new window or tab
Signed
No
Ex Libris
No
Narrative Type
Nonfiction
Original Language
English
Inscribed
No
Intended Audience
Adults
Edition
First Edition
Vintage
No
Personalize
No
Type
Activity Book
Era
2010s
Personalized
No
Features
Illustrated
Country/Region of Manufacture
United States
ISBN
9781523502769

About this product

Product Identifiers

Publisher
Workman Publishing Company, Incorporated
ISBN-10
1523502762
ISBN-13
9781523502769
eBay Product ID (ePID)
239554784

Product Key Features

Book Title
Project Fire : Cutting-Edge Techniques and Sizzling Recipes from the Caveman Porterhouse to Salt Slab Brownie S'Mores
Number of Pages
336 Pages
Language
English
Publication Year
2018
Topic
Methods / Barbecue & Grilling, Methods / Outdoor, General, Specific Ingredients / Meat
Illustrator
Yes
Genre
Cooking
Author
Steven Raichlen
Book Series
Steven Raichlen Barbecue Bibles Cookbooks Ser.
Format
Trade Paperback

Dimensions

Item Height
0.9 in
Item Weight
36.4 Oz
Item Length
9.1 in
Item Width
8 in

Additional Product Features

Intended Audience
Trade
LCCN
2018-011117
Reviews
"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, "[Steven Raichlen is] the Julia Child of barbecue" -- Los Angeles Times "[Raichlen's 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 [Raichlen's] magisterial collection.... [ Project Fire ] contributes useful new information for both novice backyard cooks and experienced grill chefs." -- Booklist
Dewey Edition
23
Dewey Decimal
641.76
Synopsis
Fire up the grill! Raichlen is back, with an all-new collection of 100 recipes for the grill, following the tremendous success of Project Smoke., 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, Where There's Smoke, There's Fire. An electrifying new approach by the man who literally wrote the bible on barbecue. Cutting edge techniques meet time-honed 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 filets 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 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, Where There s Smoke, There s Fire. An electrifying new approach by the man who literally wrote the bible on barbecue. Cutting edge techniques meet time-honed 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 filets 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 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
LC Classification Number
TX840.B3R3575 2018

Item description from the seller

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Reasonable shipping cost
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Shipping speed
4.8
Communication
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      Delivery was very prompt and it arrived in very good shape Thank you
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      Fast shipping! As described! A++
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