Around the Fire: Recipes for Inspired Grilling and Seasonal Feasting from Ox Restaurant

Portland’s revered BBQ restaurant Ox presents Around the Fire. This isn’t pop-a-brewski, tuck-a-bib-into-your-shirt food; this is grilling done luxurious with an elevated style. Ox fans, I’m sure you have one question: Is the ever-popular clam chowder with smoked beef bone marrow included? Yes, it is. Rejoice. Recommended By Tracey T., Powells.com

One hundred innovative and exciting recipes for the backyard griller–inspired by the live-fire and asador cooking traditions of Latin America and the authors’ popular restaurant, Ox, in Portland, Oregon.

Take your backyard barbecue game to the next level with Around the Fire, the highly anticipated debut cookbook from celebrated chefs Greg Denton and Gabrielle Quiñónez Denton. These are black-belt grilling recipes—inspired by the live-fire cooking traditions of Latin America, as well as the seasonal philosophy of their Portland, Oregon restaurant, Ox—that will change the way you think about and cook with fire. Featuring unexpected cuts of meat (like Grilled Lamb Shoulder Chops with Rosemary Marinade or Grilled Wild Halibut on the Bone with Toasted Garlic-Lemon Oil); seasonal produce (Grilled Butternut Squash with Za’atar and Charred Green Onion Yogurt will delight vegetarians and carnivores alike); and plenty of starters, salads, desserts, and drinks, Around the Fire will help make your next outdoor feast the stuff of legend.

“One way we cooks show love is to feed and nourish people. Greg and Gabrielle’s book is a true extension of this idea: it’s about the passion that comes from cooking foods over fire, passion you can feel with each turn of the page. These recipes are approachable, yet bold with flavors that will sate you from deep within.” Cortney Burns and Nick Balla, chefs and authors of Bar Tartine

“When Greg and Gabrielle met over a wood-fired grill at Terra Restaurant in Napa Valley, the sparks flew, in more ways than one. Their terrific new book is sure to ignite your cooking passion as well. Their restaurant in Portland is called Ox, but this cookbook is not just about the meat: check out their chapter on grilled vegetables and you’ll see what I mean.” Nancy Silverton, chef and co-owner of the Mozza Restaurant Group

Greg Denton and Gabrielle Quiñónez Dento are the chefs and owners of the critically acclaimed Ox Restaurant in Portland, Oregon. The James Beard Award finalists and Food & Wine best new chefs have earned rave reviews and legions of fans for their creative and edgy cooking.

Stacy Adimando is a food and travel journalist and cookbook author whose work has been published by NPR, Bon Appétit, Conde Nast Traveler, Food & Wine, Forbes, and many more. She lives in San Francisco.