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

Cooking with live fire goes way beyond the barbecue grill. This book helps you discover the pleasures of a variety of unconventional techniques, from roasting pork on a spit to baking bread in ashes, searing fish on a griddle, smoking turkey, making soup in a cast-iron pot, and baking pizza in a wood-fired oven, cooking bacon on a stick, and more. “This is cooking at its most deliciously primal.”—Omnivoracious

“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 —Fort Worth Star-Telegram “Methodical, authoritative, encyclopedic, Marcoux’s book blazes a mesmerizing trail for contemporary cooks back through the hundreds of millennia since humans first used fire to transform their food.”      —Seattle Times “Marcoux 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.”   —Publishers Weekly

• | Author: Paula Marcoux
• | Publisher: Workman Publishing
• | Publication Date: May 06, 2014
• | Number of Pages:
• | Language:
• | Binding: Paperback / softback
• | ISBN-13: 9781612121581
• | ISBN-10: 1612121586