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Wood-Fired Cooking: Techniques and Recipes for the Grill, Backyard Oven, Fireplace, and Campfire [A Cookbook] by [Mary Karlin]

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Wood-Fired Cooking: Techniques and Recipes for the Grill, Backyard Oven, Fireplace, and Campfire [A Cookbook] Kindle Edition

4.5 out of 5 stars 59 ratings

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Length: 210 pages Word Wise: Enabled Enhanced Typesetting: Enabled
Page Flip: Enabled
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Editorial Reviews

Review

“Any woman familiar with the exciting realities of menopause--and the ways it can whack us upside the head--will love this very funny book.” --Jan Eliot, creator of the comic strip Stone Soup

“Leigh Anne will make you laugh so hard about hot flashes and hormone rages, you’ll tinkle in your pants or shoot soda out your nose!” --Laurie Notaro, author of The Idiot Girl’s Action Adventure Club And There’s A Slight Chance I Might Be Going To Hell

“The perfect groovy girlfriend gift.” --Dotsie Bregel, founder of the National Association of Baby Boomer Women



From the Hardcover edition.

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. --This text refers to the hardcover edition.

Product details

  • File Size : 19911 KB
  • Publication Date : August 23, 2011
  • Publisher : Ten Speed Press (August 23, 2011)
  • Word Wise : Enabled
  • Print Length : 210 pages
  • Enhanced Typesetting : Enabled
  • Page Numbers Source ISBN : 1580089453
  • Text-to-Speech : Enabled
  • ASIN : B004IK8PQE
  • Language: : English
  • Screen Reader : Supported
  • X-Ray : Not Enabled
  • Lending : Not Enabled
  • Customer Reviews:
    4.5 out of 5 stars 59 ratings