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.
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:
- Build a simple spit to roast meat over a fire pit.
- Turn an inverted steel wok into a griddle for flatbreads.
- Plank-roast fish with nothing more than fire, a piece of hardwood, and a hammer and nails.
- Simmer, sauté, deep-fry, and even bake in iron pots set over live fire or hot coals.
- Construct a basic wood-fired oven for broiling veggies, roasting meats, and baking pizza.
- Choose the best cooking vessels, tools, and utensils.
- Build the perfect fire!
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.