About the Book A modern approach to grilling from Steven Raichlen, Americas 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. Book Synopsis Where Theres Smoke, Theres 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. Heres 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. Heres 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 Review Quotes [Steven Raichlen is] the Julia Child of barbecue -- Los Angeles Times [Raichlens 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 [Raichlens] magisterial collection.... [ Project Fire ] contributes useful new information for both novice backyard cooks and experienced grill chefs. -- Booklist About the Author Steven Raichlen is the author of the New York Times bestselling Barbecue! Bible(R) cookbook series, which includes the new Brisket Chronicles; Project Fire; Barbecue Sauces, Rubs, and Marinades ; Project Smoke ; The Barbecue Bible ; and How to Grill . Winners of 5 James Beard awards and 3 IACP awards, his books have been translated into 17 languages. His TV shows include the public television series Steven Raichlens Project Fire, Project Smoke ; Primal Grill ; and Barbecue University ; the French language series Le Maitre du Grill , and the Italian series Steven Raichlen Grills Italy . Raichlen has written for the New York Times , Esquire, and all the food magazines; and is the founder and dean of Barbecue University. In 2015, he was inducted into the Barbecue Hall of Fame. His website is www.barbecuebible.com.