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Cooking with Fire: From Roasting on a Spit to Baking in a Tannur, Rediscovered Techniques and Recipes That Capture the Flavors of Wood-Fired Cookingby Paula Marcoux
Synopses & Reviews
Cooking with live fire goes way beyond the barbecue grill. Rediscover the pleasures of a variety of unconventional techniques, from roasting pork on a spit to baking bread in ashes, searing fish on a griddle, roasting vegetables in a fireplace, making soup in a cast-iron pot, baking pizza in a wood-fired oven, cooking bacon on a stick, and much, much more. Includes 100 recipes for everything from roasted rabbit and fish chowder to baguettes and burnt cream.
"Marcoux, the food editor of Edible South Shore magazine, is an expert in the fields of food history and archaeology. Her dual interests meld nicely in this collection, which is as much about creating sources of heat as it is concocting recipes. For those who revel in primitive forms of cookery, there are plenty of adventures to explore, from the simple to the complex. The first chapter, 'A Fire and a Stick,' includes instructions on toasting cheese ('impale a cube of cheese upon an implement'), while a section on spit roasting examines how to roast a leg of lamb by dangling it over a fire on a string. And there are well-photographed instructions on not only how to bake naan bread, but also on how to create a Neolithic-era oven that does the baking. Some recipes are irresistibly dangerous. For example, a cocktail called a flip calls for a red-hot poker to be immersed in a glass of rum, beer, and molasses. It's a drink that would probably come in handy while trying the more time consuming projects such as bean-hole beans, which requires digging a hole, tending a fire within the hole for six hours to create a suitable layer of coals, then burying a pot of beans in the hole to cook for at least half a day." Publishers Weekly Copyright PWxyz, LLC. All rights reserved.
"Simply the most stimulating, thought-provoking, and hunger-inducing cookbook to cross my desk in years. Paula Marcoux has scoured the world for every imaginable manifestation of wood-fire cooking. No gas or charcoal grills needed — or allowed." Steven Raichlen, author of The Barbecue Bible cookbook series and host of Primal Grill on PBS
"Paula's archaeologist approach, coupled with instructive photos, imparts an appreciation for traditional cooking methods that can be easily incorporated into your contemporary diet." Richard Miscovich, author of From the Wood-Fired Oven
"No grill? No problem. Marcoux, a food historian, takes us back to paleo times with this outstanding book about cooking over a campground-style wood fire." The Tampa Tribune
"Paula Marcoux is a connoisseur of fire. She knows how to build one and how to find its sweet spot, and has deep respect for our culinary ancestors, early humans who first took to flame. Her new cookbook, "Cooking with Fire," is a refreshing departure from the pile of grilling cookbooks on the market." The Virginian-Pilot
"As much a DIY guide to building heat-harnessing structures as it is a food history lesson with recipes."Fort Worth Star-Telegram
It's All Fun and Flames
INTRODUCE YOUR FAVORITE FOODS TO LIVE FIRE!
From the elemental thrill of toasting cheese on a stick to the warm comfort of stewing a pot of fish chowder in your fireplace, cooking with live fire is a satisfying treat.
Paula Marcoux understands the tricks and techniques of partnering with fire to cook delicious, full-flavored foods. With her wide-ranging guide, you'll learn to:
About the Author
Paula Marcoux is a food historian who lives in Plymouth, Massachusetts; she has worked professionally as an archaeologist, cook, and bread-oven builder. She is the food editor of Edible South Shore magazine, writes on food history topics for popular and academic audiences, and consults with museums, film producers, and publishers. She also gives regular workshops on natural leavening, historic baking, and wood-fired cooking. Her web site is www.themagnificentleaven.com.
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