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Wood-Fired Cooking: Techniques and Recipes for the Grill, Backyard Oven, Fireplace, and Campfireby Mary Karlin
Synopses & Reviews
"A collection of 100 contemporary recipes for the range of wood-fired cooking options, including globally inspired Indian, Mediterranean, Italian, American, and North African recipes for cooking over live flame and embers"--Provided by publisher.
About the Author
MARY KARLIN is a founding staff manager and chef-instructor at Ramekins Sonoma Valley Culinary School, where she has taught wood-fired cooking classes for nine years. Mary has also taught at Draeger's, Rancho La Puerta, and the Culinary Institute of America, Greystone. A freelance food writer and traveling instructor, Mary splits her time between northern California and Superior, Arizona, where she directs her Live-Fire Cooking Camp Culinary Center. She also teaches regional cooking camps around the United States.
THE AUTHOR SCOOP
What's your most essential kitchen tool?
What was your inspiration for writing Wood-Fired Cooking?
My wood-burning oven; the food and community created by it. The oven made me a better cook.
If you had to boil the message of Wood-Fired Cooking down to one sentence, what would it be?
Stay connected to your food. Cook ethically, share food with others and create community wherever you can.
What food could you not live without?
What was your first job?
Right out of clothing design school, I was the assistant to a clothing designer in San Francisco. She was the co-owner and wife of an A-1 screamer. The place had all the fantasy images and sounds of what I thought was the typical garment manufacturer's life. It was a pressure cooker and in the first 6 months I developed an ulcer and quit. I thought that was the end of my life in the garment business. Thankfully, I was wrong and went on to other joyful positions at great companies, spending over 25 years of my life in that world. Next career, food.
Table of Contents
Foreword • vii
Acknowledgments • viii
Introduction • 1
1. Cooking with Fire • 3
2. Wood-Fired Basics • 7
3. Becoming an Efficient Wood-Fire Cook • 23
4. Baking Flatbreads and Rustic Artisan Breads • 30
5. Wood-Fired Grilling • 48
6. Campfire Cooking • 70
7. Wood-Fired Roasting • 88
8. Clay-Pot and Cast-Iron Oven Cooking • 108
9. Baked on the Hearth: Savory Tarts and Galettes • 128
10. Low & Slow: Braising to Barbecue • 142
11.Wood-Fired Sweets and Desserts • 160
12.Wood-Fired Pantry Basics • 180
Resources • 193
Bibliography • 196
Index • 197
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