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5 Beaverton Cooking and Food- Barbecue Grill Cookouts
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Taming the Feast: Ben Ford's Field Guide to Adventurous Cooking

by

Taming the Feast: Ben Ford's Field Guide to Adventurous Cooking Cover

 

Synopses & Reviews

Publisher Comments:

andlt;Iandgt;The andlt;/Iandgt;guide to cooking with fire and feeding a crowd, restaurateur Ben Ford gives step-by-step instructions with photos and illustrations so that you can grill, smoke, or roast the whole beast outdoorsand#8212;or prepare a and#8220;tamedand#8221; version of the feast in your home kitchen.andlt;brandgt;andlt;brandgt;Move over, Bobby Flayand#8212;thereand#8217;s a new grill master in town! Ben Ford is known for drawing crowds with his amazing meals of humungous proportions, and he pulls out all the stops in this complete guide to throwing down-and-dirty fand#234;tes. Whether youand#8217;re hosting a block party, pig roast, fish fry, paella feast, or backyard barbeque family reunion, you can be sure everyone will leave your party well fed and fully satisfied.andlt;BRandgt; andlt;BRandgt;Each chapter in andlt;Iandgt;Taming the Feastandlt;/Iandgt; provides a blueprint for a big feast, along with similar but and#8220;tamedand#8221; recipes serving eight to twelve. Explanatory drawings, graphs, and timelines accompany the recipes for maximum success and minimum fuss, and Fordand#8217;s recipes reflect his passion for innovative flavors and local, seasonal ingredients. To finish his Southland Clam Bake, for example, he serves classic Sand#8217;mores with homemade crackers and artisanal milk, white, and dark chocolate bars. Each chapter includes a creative use for leftoversand#8212;and youand#8217;re sure to have some. Texas Style Barbecue Brisket becomes Brisket Sloppy Joe with Horseradish Cream and Farm-Fresh Fried Egg. And todayand#8217;s Corn Cob-Smoked Turkey yields tomorrowand#8217;s Turkey and Wild Rice Soup.andlt;BRandgt; andlt;BRandgt;andlt;Iandgt;Taming the Feastandlt;/Iandgt; is further distinguished by Fordand#8217;s stories, told in his distinctive personal voice. His unique upbringing, defined by his father Harrison Fordand#8217;s careers as a carpenter and an actor, played a big role in shaping his palate. And his training under Alice Waters, and life as chef and owner at some of Californiaand#8217;s most celebrated restaurants, launched his culinary journey, leading to the ethos of andlt;Iandgt;Taming the Feastand#8212;andlt;/Iandgt;and#8220;cook big and get your hands dirty.and#8221;

Review:

"Those with an appreciation for large get-togethers will have a field day with Ben Ford's guide to toothsome feasts in this impressive and occasionally daunting collection of epic dinners centered around a main (often meaty) dish that range from the expected (a whole roasted pig that'll feed 70 — 80) to the inspired, such as an epic Wood-Fired Paella served with an assortment of shellfish, chorizo, pork confit, and rabbit meatballs. Many of the chef's meals (Ford is the owner and executive chef of Ford's Filling Station in Culver City, Calif.), such as sturgeon grilled on a cedar plank, a fish fry, or grilled burgers and brats, start out simply enough, but are blown up to block-party proportions in this inspired presentation. His fish fry, for example, calls for a cast-iron cauldron capable of containing 10 gallons of oil, and a clambake requires a fire permit in addition to a 59-gallon oak barrel (instructions for building your own are provided). But once readers have sourced the required materials, they're off to the races, as Ford's practical step-by-step instructions and timelines are clear and to the point. Even if readers never attempt a meal at Ford's level, they'll likely find that a couple of his dishes, like his Cheddar Cheese Loaf with Artisanal Ham or simple Charred Leeks, deserve a turn. Agent: Janis Donnoud, Jans A. Donnaud & Assoc. (May)" Publishers Weekly Copyright PWxyz, LLC. All rights reserved.

About the Author

Ben Ford is the executive chef and owner of Fordand#8217;s Filling Station in Culver City, and an outpost at Los Angeles International Airport. He worked at Chez Panisse, Berkeley, and Campanile, Los Angeles, before opening his own restaurant. Ford lives in Los Angeles with his wife, Emily, and two sons.Carolynn Carreand#241;o is a James Beard awardand#8211;winning writer for magazines including andlt;iandgt;Bon Appand#233;titandlt;/iandgt;, andlt;iandgt;Saveurandlt;/iandgt;, andlt;iandgt;The Los Angeles Timesandlt;/iandgt;, andlt;iandgt;Gourmetandlt;/iandgt;, and andlt;iandgt;Food andamp; Wineandlt;/iandgt; and coauthor of books with chefs Nancy Silverton, Kenny Shopsin, and Sara Foster. Her cookbooks are known for their distinct voice and storytelling style.

Product Details

ISBN:
9781476706399
Author:
Ford, Ben
Publisher:
Atria Books
Author:
o
Author:
Carreno, Carolynn
Author:
Carolynn Carre
Author:
Ben Ford
Author:
&
Author:
Carre
Author:
o, Carolynn
Author:
ntilde
Subject:
Barbecue
Subject:
Cooking and Food-Barbecue Grill Cookouts
Subject:
Cooking and Food-General
Edition Description:
Hardback
Publication Date:
20140531
Binding:
HARDCOVER
Language:
English
Illustrations:
50 drawings, 50 photos
Pages:
288
Dimensions:
276.225 x 212.725 mm

Related Subjects

Cooking and Food » General
Cooking and Food » Outdoor » Barbecue Grill Cookouts
Cooking and Food » Outdoor » General
Cooking and Food » Special Occasions » Entertaining
Featured Titles » Cooking and Gardening
Featured Titles » General

Taming the Feast: Ben Ford's Field Guide to Adventurous Cooking New Hardcover
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$34.99 In Stock
Product details 288 pages Atria Books - English 9781476706399 Reviews:
"Publishers Weekly Review" by , "Those with an appreciation for large get-togethers will have a field day with Ben Ford's guide to toothsome feasts in this impressive and occasionally daunting collection of epic dinners centered around a main (often meaty) dish that range from the expected (a whole roasted pig that'll feed 70 — 80) to the inspired, such as an epic Wood-Fired Paella served with an assortment of shellfish, chorizo, pork confit, and rabbit meatballs. Many of the chef's meals (Ford is the owner and executive chef of Ford's Filling Station in Culver City, Calif.), such as sturgeon grilled on a cedar plank, a fish fry, or grilled burgers and brats, start out simply enough, but are blown up to block-party proportions in this inspired presentation. His fish fry, for example, calls for a cast-iron cauldron capable of containing 10 gallons of oil, and a clambake requires a fire permit in addition to a 59-gallon oak barrel (instructions for building your own are provided). But once readers have sourced the required materials, they're off to the races, as Ford's practical step-by-step instructions and timelines are clear and to the point. Even if readers never attempt a meal at Ford's level, they'll likely find that a couple of his dishes, like his Cheddar Cheese Loaf with Artisanal Ham or simple Charred Leeks, deserve a turn. Agent: Janis Donnoud, Jans A. Donnaud & Assoc. (May)" Publishers Weekly Copyright PWxyz, LLC. All rights reserved.
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