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.
"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
"A wonderful book on live-fire cooking, including kitchen fireplace, backyard barbecue pit, and masonry bake oven. It is also a delight to read and full of fascinating nuggets of advice and information." Nancy Harmon Jenkins, author of Virgin Territory: An Olive Oil Exploration
"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
Revel in the fun of cooking with live fire. This hot collection from food historian and archaeologist Paula Marcoux includes more than 100 fire-cooked recipes that range from cheese on a stick to roasted rabbit and naan bread. Marcoux s straightforward instructions and inspired musings on cooking with fire are paired with mouthwatering photographs that will have you building primitive bread ovens and turning pork on a homemade spit. Gather all your friends around a fire and start the feast.
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.