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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 Cooking [NOOK Book]

Overview

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. 

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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 Cooking

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Overview

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. 

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  • Cooking With Fire
    Cooking With Fire  

Product Details

  • ISBN-13: 9781603429122
  • Publisher: Storey Books
  • Publication date: 5/16/2014
  • Sold by: Barnes & Noble
  • Format: eBook
  • Pages: 320
  • Sales rank: 106,836
  • File size: 46 MB
  • Note: This product may take a few minutes to download.

Meet 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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Table of Contents

Chapter 1            A Fire and a Stick

 

Back to Basics – Getting Started: Roasting on a Stick – Toasting Cheese – Roasting in Ashes and Coals – Baking Bread under the Ashes


Chapter 2            A Few Simple Tools

 

Spit Roasting – How to Make an Efficient and Pleasant Roasting Hearth – The Spit – Roast on a String – Cooking on Skewers – The Grill – The Schwenker – The Plank – Searing with a Hot Iron


Chapter 3            Pots and Pans

 

The Griddle in All Its Guises – Cakes on the Griddle – Tortillas -- Griddled Breads of Northwestern Europe – British Griddle Breads – Other Things to Cook on the Griddle – The Griddle on Steroids: The Argentine Infiernillo – Pots over Fire – The Clay Pot – Iron Pots and Pans – Shallow Frying – Deep Frying – Baking Bread in a Cast-Iron Pot

 

Chapter 4            More Gear


The Tannur, the Furnace, and the Potager – The Cast-Iron Cookstove – Smoke – Barbeque, Two Ways


Chapter 5            Retained Heat


Underground Inspiration from around the World – The Earth Oven: Cooking in a Hole in the Ground – The Masonry Oven – Building a Basic Wood-Fired Oven – Getting Ready to Bake – Heating an Oven – Cooking with an Oven Full of Fire – Getting Ready for Pizza – Using Retained Heat – The Cooling Curve – Bread for the Wood-Fired Oven – Natural Leavening for Your Wood-Fired Bread – Natural Leavening Q & A – Overnight Cooking Traditions – Overnight in a New England Brick Oven


Resources, References, and Details

 

Acknowledgements


Index

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Sort by: Showing 1 Customer Reviews
  • Posted October 9, 2014

    It's been a long time since I've been so completely fascinated b

    It's been a long time since I've been so completely fascinated by a cookbook! Cooking with Fire is so much more than just a cookbook. History, information, fire-building techniques and more abound. I had to chuckle first thing in the book when it showed matches, knife, kindling and wood like you had to be shown what you need to build a fire, but it didn't stay that simple. From the basics of toasting a marshmallow, to how to build your own masonry oven (I REALLY want one of these!), this book keeps your attention and entertains as it informs you. Who knew with a rock and a basket of pine needles you could make your own amazing smoked mussels in minutes?!? Scallops wrapped in prosciutto on a flat grill over a wood fire, Twine-Roast Leg of Lamb over an open fire, an old-fashioned Lobster Bake and even Campfire Baklava, there is an amazing array not just of recipes but of a myriad of ways to cook using fire. (Hot Poker Mustard anyone?!)

    You don't need to spend lots of money for fancy ways to cook outside. Build your own fire pit with instructions and photos to go along with. The directions for the masonry oven cover nearly 12 pages with tons of step by step photos. Even if you don't want to actually make any of these, the history included makes for enjoyable, informative reading. I love this book and highly recommend it.

    I received a copy of this from Storey Publishing for my honest review. All thoughts and opinions are my own.

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