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 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.
"Steven Raichlen really nails everything you need to know. As
someone who has been smoking meat his whole life, even I found new
ground covered in this smart, accessible book."
--Myron Mixon, author and host of BBQ Pitmasters, Smoked, and BBQ
Rules
"If your version of heaven has smoked meats waiting beyond the
pearly gates, then Project Smoke is your bible."
--Tom Colicchio, author, chef/owner Crafted hospitality, and host
of Top Chef "Nothin' but great techniques and recipes. I am
especially excited about the Smoked Cheesecake recipe."
--Aaron Franklin, author and chef/owner Franklin Barbecue "In his
latest book, Project Smoke, Steven takes on the next
frontier in the barbecue world, devoting his attention to the art
of smoking....Project Smoke is both an indispensible
guidebook to mastering smoking techniques and a cookbook billowing
with innovative recipes, from the usual suspects like appetizers
and meats to the more surprising desserts, cocktails, and
condiments."--Taste of the South "The book is loaded with
gorgeous, I-need-to-make-that-right now photos, but it's also a
super accessible soup-to-nuts primer on everything you need to
know, and then some, whether you're a novice, an enthusiast, or a
total all-out smoked food addict. There's hot smoking and
cold-smoking, smoke-braising, tea-smoking, "caveman" smoking direct
on embers, and stovetop smoking. Who wouldn't want to know the 10
steps to perfect brisket, or how to make best-ever Chinese
barbecued pork, smoked nachos, and bacon from scratch?"--Food
Wine online "Project Smoke faithfully handles classics
like smoked ribs, pork shoulder, and salmon, but also gleefully
forays into unexpected categories like cheese, desserts, and
cocktails. An excellent how-to for those fired up about
smoke."--Booklist "Raichlen is the undisputed master of the
grill; his 27 cookbooks include 10 devoted specifically to
grilling. Of all his recipes that I have tried, I have never
encountered one that failed to impress. And most were not just
impressive, they were superb, worthy of serving to guests. It's not
just that he apparently understands every possible element of
grilling and smoking, it's that he also intuitively knows what kind
of flavor combinations go best with grilled food." --St. Louis
Post-Dispatch "Raichlen's comprehensive approach to exploring
the mysteries of outdoor cooking remains peerless. "Project Smoke"
is a tour de force." --The Washington Post
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