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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 Paperback – May 6, 2014
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“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.”
From the Inside Flap
"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, saute, 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!
If you’re the author, publisher, or rights holder of this book, let ACX help you produce the audiobook.Learn more.
Top Customer Reviews
Some of the contents of this book were so basic I found it insulting and I almost gave up on it. (Do we really need a full page, static picture of matches, a knife, sticks and branches and split wood laying flat on a table--all identified, of course? Or instructions for making a point on a stick for your marshmallows? Or a full page picture of a toasted marshmallow? Or instructions for melting cheese?) I can safely say that this book is not on the same plain (recipe-wise and focus) as, say, Seven Fires: Grilling the Argentine Way. (And he is publishing a new book in the near future.)
But I persevered and continued through the entire book and I'm glad I did, because I picked up some great ideas, too many to list here. And by the time I reached the last quarter of the book, I was no longer reading simple, quick ideas and recipes. In the second half of the book, the author kicked it up a notch, then two, then three notches. By the end of the book, the reader could be inspired enough to make their own oven and begin baking bread for the neighborhood!
The book is full of ideas: I am not looking to build an oven, but I do want to make a better fire pit in the back yard.Read more ›
Obviously, the author, Paula Marcoux has researched this topic thoroughly. Additionally, however, she is able to convey the history of cooking with fire in an easy going, folksy manner, while intermingling mildly snarky and witty comments and yet remaining incredibly articulate and erudite. This proves true and is consistent throughout the book on all topics from Toasting Cheese to the more complex Twine-Roast Leg of Lamb to Building the Oven!!.
A previous reviewer criticized such simple recipes like how to toast a marshmallow. Well, it seems to me, the reviewer missed the point of the recipe which is that learning how to really toast a marshmallow provides you with the basic knowledge and understanding for many other more complex recipes about cooking with fire.
Seriously, after reading the section on How to Make an Efficient and Pleasant Roasting Hearth, I could not stop thinking about where and when I could build one myself. It just all made so much sense!!!
So, be prepared to be drawn into this beautifully photographed, well written and researched cookbook. You will not be disappointed.
Looking at our relationship to fire and what /how humans have cooked with it from her deep knowledge of anthropology and food history, the author takes us on a global time travel from earliest recorded discoveries of cooking methods with fire to the present - connecting us all to each other and the elements that sustain us.
Even her philosophy about fire building "it seems silly to burn wood `from away' when I go to such trouble to acquire local food", resonates with the feeling that the book creates - an elegant illustration of "We are what we eat". It goes much further than that however, to encompass the communal, the connective, and the creative characteristics of cooking - and why it's fun!
Comments like " the quality of the meat and the righteousness of the technique above all, are what makes this stuff worth doing"; "The oven proves its mettle when the fire is gone. Gracefully returning the heat you've piled into it - is the heart of the oven's work.Read more ›
Most Recent Customer Reviews
Love this book. So many great ideas and photographs. The book is well written and an interesting read. Highly recommend for any outdoor cooking enthusiast.
Great! Beautiful photos and easy to follow instructions, now all l need is warm weather to get started on building a oven!Published 2 months ago by Amazon Customer
I ordered this book because I had heard such great things about its author, Paula Marcoux, who is well-known in the Northeast. The book is better than I even expected. Read morePublished 7 months ago by Faith Coolidge
This is a gorgeous, inspiring book. We can't wait to build a fire pit.Published 8 months ago by McKenzie Birnie
Great read, lots of good information! Going to put the info to use with our outdoor cooking. Lots of new info, I really didn't know about. Read morePublished 8 months ago by Thomas Circle