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Wood-Fired Cooking: Techniques and Recipes for the Grill, Backyard Oven, Fireplace, and Campfire Hardcover – February 17, 2009


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Wood-Fired Cooking: Techniques and Recipes for the Grill, Backyard Oven, Fireplace, and Campfire + Wood-Fired Oven Cookbook: 70 recipes for incredible stone-baked pizzas and breads, roasts, cakes and desserts, all specially devised for the outdoor oven and illustrated in over 400 photographs + The Art of Wood-Fired Cooking
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Product Details

  • Hardcover: 208 pages
  • Publisher: Ten Speed Press (February 17, 2009)
  • Language: English
  • ISBN-10: 1580089453
  • ISBN-13: 978-1580089456
  • Product Dimensions: 0.8 x 8.4 x 9 inches
  • Shipping Weight: 1.8 pounds (View shipping rates and policies)
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (19 customer reviews)
  • Amazon Best Sellers Rank: #59,192 in Books (See Top 100 in Books)

Editorial Reviews

From Publishers Weekly

Karlin has passed down the knowledge of wood-fired cooking for nine years as an instructor at the Ramekins school in Sonoma, Calif., so it is not surprising that her first cookbook is a teacherlike endeavor. It begins with an extensive review of the basics, including a chart that looks at the appliance characteristics of a vertical clay top-vented oven, a list of woods and their proper uses (red oak for beef and fish) and a survey of various wood-burning devices including the classic La Caja China Box, a pig roaster on wheels. Next, there is a treatise on Becoming an Efficient Wood-Fired Cook. Finally, she challenges her readers with 100 recipes ranging from academic to scholarly. Her specialty includes entrees that include the word smoky or involve a plank or a brick. Smoky barbecued oysters, grilled on a campfire grate, are served with an intense vinegar-based sauce. Smoked chicken and herb dumplings uses bacon, as well as smoke, to flavor the bird. And mushroom-rubbed plank-roasted steak employs a water-soaked aromatic board to flavor and keep the meat from drying out. For extra credit, there are several complex choices that seem a tough match for the open fire, such as an apricot tart with lavender crème anglaise. (May)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

Review

"A wood fire is always the heart and hearth of a social gathering--I never feel more at home than when I'm cooking over the flames. Mary Karlin's comprehensive and beautiful book introduces you to one of our most ancient, basic, and satisfying ways to cook." --Alice Waters, founder and co-owner of Chez Panisse and author of The Art of Simple Food
 
"In Wood-Fired Cooking, Mary Karlin combines the romance of the fire with practical information and really delicious recipes that are easy to prepare. A surefire hit." --Joyce Goldstein, chef and author of Back to Square One and Italian Slow and Savory
 
"Wood-Fired Cooking is sure to inspire and inform the growing leagues of adventurous cooks. Mary Karlin thoroughly--and delightfully--updates the most primitive of all cooking methods, providing plenty of tips, techniques, resources, and tempting recipes. Even if you've never imagined yourself advancing beyond backyard grilling, this book will inspire you to delve into the more exciting realms of cooking with live fire." --Molly Stevens, author of All About Braising
 
"As one of the most popular instructors at Ramekins, Mary makes outdoor cooking approachable for everyone with her wonderful teaching style. Mary's book is a must-have guide to the world of wood-fired cooking." --Lisa Lavagetto, culinary director at Ramekins Sonoma Valley Culinary School

More About the Author

MARY KARLIN is a passionate cook, cooking teacher, cookbook author, and freelance food writer. She was a founding staff member, currently a visiting chef- instructor, at the award-winning Ramekins Culinary School in Sonoma, CA, where she has taught wood-fired cooking, cheese making, and Mediterranean-themed cooking classes for over ten years.
Mary is also a regular chef-instructor at The Fork at Point Reyes Farmstead Cheese, and The Cheese School of San Francisco, as well as other prominent culinary venues around the United States. She teaches an online course: Artisan Cheese Making: Chevre, Mozzarella, and Cheddar at www.craftsy.com/ext/artisancheese_fp.
Visit www.marykarlin.com for her active schedule and newsletter sign-up. Visit www.wood-firedcooking.com,www.artisancheesemakingathome.com, and www.masteringfermentation.com, the companion sites to her books.

Mary's acclaimed books, Wood-Fired Cooking (2009), and Artisan Cheese Making at Home, (2011) are published by Ten Speed Press. Her third book, Mastering Fermentation, was published by Ten Speed Press August 27, 2013. When not traveling to teach, Mary splits her time between Northern California and Arizona where she makes cheese, ferments other foods, and cooks at her wood-fired oven.

Customer Reviews

4.4 out of 5 stars
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This is a beautifully produced tribute to a neglected subject.
Steve Sando
It's said that "we eat with our eyes first" and so I was so disappointed that there were very few pictures.
drraz69
I just installed an outdoor woodfired oven. this has been my beginners guide.
Cynthia G. Ferrucci, MD

Most Helpful Customer Reviews

10 of 11 people found the following review helpful By Cynthia G. Ferrucci, MD on January 17, 2011
Format: Hardcover Verified Purchase
If you hope to cook with wood, this book covers the full range of options, tools and equipement, wood varieties, and of course recipes.I just installed an outdoor woodfired oven. this has been my beginners guide.
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20 of 26 people found the following review helpful By Steve Sando VINE VOICE on May 13, 2009
Format: Hardcover Verified Purchase
This is a beautifully produced tribute to a neglected subject. The instructions are interesting and easy enough and it's hard not to run to the hearth and play while reading this. One of my favorite books of the year!
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11 of 14 people found the following review helpful By drraz69 on July 6, 2012
Format: Hardcover Verified Purchase
It's said that "we eat with our eyes first" and so I was so disappointed that there were very few pictures. Moreover, presentation of a dish is so much easier understood if there is a corresponding picture.
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3 of 3 people found the following review helpful By Constance on February 25, 2013
Format: Hardcover Verified Purchase
The recipes are excellent, but what I liked most is the chapter on wood.
The fuel, the wood you cook with gives off different flavours and burns at different temperatures.
I've not seen any other outdoor cookbooks that are so comprehensive.
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5 of 6 people found the following review helpful By Jeanette Harris on September 4, 2011
Format: Hardcover Verified Purchase
I'm building my own wood fired clay oven. love all these recipes, make me hungry just looking at all the pictures. I make the salt encased potatoes last night on my gas grill. Moist and not dried out. Wonderful!
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2 of 2 people found the following review helpful By Michael A. Kuhns on July 24, 2012
Format: Hardcover Verified Purchase
Even if I never finish building my backyard oven, this is an interesting read. If I do finish it (and that is the plan), I will use this book to help my understanding of how a backyard oven works.
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4 of 5 people found the following review helpful By kimzwindows on December 28, 2010
Format: Hardcover Verified Purchase
This book is great for the person that loves outdoor cooking. lots of great recipes and ideas. Received this book asap, couldn't be happier.
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12 of 17 people found the following review helpful By Margaret B Douglas on July 12, 2009
Format: Hardcover Verified Purchase
Very Informative Book about wood fired cooking that includes source information about suppliers of related products, characteristics of various fire woods, and many unique recipes. As a new owner of a wood fired oven it's a great reference.
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