Cooking with Fire: From Roasting on a Spit to Baking in a Tannur, Rediscovered Techniques and Recipes That Capture the Flavors of Wood-Fi

Paula Marcoux (Author)
Available

Description

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.

Product Details

Price
$19.95
Publisher
Storey Publishing
Publish Date
May 06, 2014
Pages
320
Dimensions
8.0 X 0.9 X 9.9 inches | 2.15 pounds
Language
English
Type
Paperback
EAN/UPC
9781612121581
BISAC Categories:

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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.

Reviews

"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."


"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."


"As much a DIY guide to building heat-harnessing structures as it is a food history lesson with recipes."
"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 (07/02/2014)