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Comment: Ex-library copy. Has typical library stamps and markings. No writing or marking in text of book. There is a small stain on the edges of several pages.
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Wood-Fired Cooking: Techniques and Recipes for the Grill, Backyard Oven, Fireplace, and Campfire Hardcover – February 17, 2009

4.3 out of 5 stars 31 customer reviews

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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)
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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
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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: 8.8 x 0.8 x 9.2 inches
  • Shipping Weight: 1.9 pounds (View shipping rates and policies)
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (31 customer reviews)
  • Amazon Best Sellers Rank: #186,182 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

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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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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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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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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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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Format: Hardcover Verified Purchase
This book is a great tool to help you learn to cook with open flame. If you have no interest in this then do not buy it but if you need to polish up on the technique or want some good recipes then I would get it.... Wait I did get it... You should get it too.
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Format: Hardcover Verified Purchase
I attended culinary school and have worked professionally in the culinary field. This book got me excited with each recipe. That doesn't happen too often. I also like how the author breaks down the different properties of woods for both cooking and smoking, and explores the different methods of wood-fire cooking. Confession: I bought the book as a gift for a friend, but couldn't help read it first myself!
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Format: Hardcover
Disappointed with the book. It's just a recipe book. Over 1/2 of the recipes tell you to start with your oven at 350 degrees. I was wanting to cook with fire not in an oven. The section on camping is a short 10 pages long. I did not find a lot of Techniques there were recipes.
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