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 "[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   Steven Raichlen is the author of the New York Times bestselling Barbecue! Bible® 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 Raichlen’s 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.