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STEVEN RAICHLEN-Project Fire
Friday, May 18at 7PM
speaking & signing
In Conversation with Aaron Franklin of Franklin's BBQ
ABOUT PROJECT FIRE
Where there's Smoke there's Fire And where there's fire, there's Steven Raichlen. Following the breakout success of Project Smoke, the New York Times bestseller that brought Raichlen's Barbecue Bible(R) series to a new generation, comes Project Fire--a stunning, full-color celebration of the best of contemporary grilling from America's master of live-fire cooking.
No one knows his way around a grill like Steven Raichlen, and no one is better equipped to teach us how to deliver its best performance. Drawing on a combination of classic and boldly contemporary techniques, here are 100 inspired recipes that capture the full range of what grillers want to cook today. Consider your basic steak. Raichlen starts with the iconic--T-bone grilled over direct heat, smartly tattooed with grill marks and lavished, the way the pros do it, with sizzling beef fat. Then he teaches a technique new to most of us--reverse-searing, which allows you to grill a monster steak, like a beef tomahawk, to perfection while also imparting a haunting smoky flavor. Of course, there's a Caveman Sirloin--meat seared right on the coals, as dramatic as grilling gets. Plus here's how to blow-torch a veal chop. Spit-roast whole cauliflower on a rotisserie. Grill mussels in hay, squash on a salt slab, salmon steaks on a shovel over a campfire.
From breakfast (Bacon and Egg Quesadilla) to cocktails (Grilled Sangria), from veggies (Caveman Cabbage and Smoke-Roasted Carrots) to dessert (Grilled "Pi a Colada" and Cedar Planked Pears with Amaretti and Marscapone), Project Fire offers a radically righteous new take on live-fire cooking from the man who reinvented modern American grilling.
ABOUT STEVEN RAICHLEN
Author, journalist, lecturer, and TV host, Steven Raichlen is the man who reinvented modern barbecue. His 30 books include the international blockbusters The Barbecue Bible and How To Grill, and the New York Times bestselling Planet Barbecue (Workman Publishing). His latest book, Barbecue Sauces, Rubs, and Marinades–Bastes, Butters, and Glazes, Too celebrates the flavor boosters that give grilled food its character, personality, depth, and soul. His books have won 5 James Beard Awards and 3 IACP-Julia Child Awards and been translated into 17 languages.
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