Download and read online Cooking with Fire in PDF and EPUB 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.
Download and read online Seven Fires in PDF and EPUB A trailblazing chef reinvents the art of cooking over fire. Gloriously inspired recipes push the boundaries of live-fired cuisine in this primal yet sophisticated cookbook introducing the incendiary dishes of South America's biggest culinary star. Chef Francis Mallmann—born in Patagonia and trained in France's top restaurants—abandoned the fussy fine dining scene for the more elemental experience of cooking with fire. But his fans followed, including the world's top food journalists and celebrities, such as Francis Ford Coppola, Madonna, and Ralph Lauren, traveling to Argentina and Uruguay to experience the dashing chef's astonishing—and delicious—wood-fired feats. The seven fires of the title refer to a series of grilling techniques that have been singularly adapted for the home cook. So you can cook Signature Mallmann dishes—like Whole Boneless Ribeye with Chimichuri; Salt-Crusted Striped Bass; Whole Roasted Andean Pumpkin with Mint and Goat Cheese Salad; and desserts such as Dulce de Leche Pancakes—indoors or out in any season. Evocative photographs showcase both the recipes and the exquisite beauty of Mallmann's home turf in Patagonia, Buenos Aires, and rural Uruguay. Seven Fires is a must for any griller ready to explore food's next frontier.
Download and read online Taming the Feast in PDF and EPUB The guide to cooking with fire and feeding a crowd, restaurateur Ben Ford gives step-by-step instructions with photos and illustrations so that you can grill, smoke, or roast the whole beast outdoors—or prepare a “tamed” version of the feast in your home kitchen. Cook big. Play with fire. Get your hands dirty. Chef Ben Ford is known for wowing crowds with his handcrafted feasts of enormous proportions—a whole pig roast, paella for eighty, burgers for the block. Now, in Taming the Feast, his complete guide to outdoor grilling, smoking, and roasting, Ford divulges his secrets for nine jaw-dropping feasts for the adventurous home cook and DIY enthusiast. From mouthwatering Texas-style barbecue to Wood-Fired Paella, these entertaining blueprints can be used to throw a party for the whole neighborhood or an intimate dinner for four. A culinary MacGyver, Ford also provides unique complete do-it-yourself primers for making simple custom outdoor cookers that coax the ultimate flavor out of salmon, pig, rabbit, burgers, bratwurst, turkey, and lamb. Here are easy-to-follow step-by-step instructions, drawings, and timelines for constructing a baking barrel, cinder-block oven, smoking shed, and roasting box in your own backyard. Ford’s food reflects his passion for artisanal techniques, innovative combinations of flavors, and seasonal ingredients. Delicious sides, including Avocado Crostini with Tomatoes, Capers, Olives, Almonds, and Arugula, Persimmon Salad with Goat Cheese and Candied Pecans, Cheddar Cheese Loaf with Artisanal Ham and Spicy Brown Mustard, complement hearty main dishes. Each feast ends on a playful note with delicious desserts like classic S’mores with homemade marshmallows and graham crackers and Coconut and Banana Cream "Pies." Each chapter also includes creative recipes to make use of the leftovers you’re sure to have. Taming the Feast is further enlivened by gorgeous photography and Ford’s stories of growing up with his father Harrison Ford, then a carpenter, and his life as chef at some of California’s most celebrated restaurants working under such pillars of California cuisine as Alice Waters, Paul Bertolli, David Tanis, Nancy Silverton, Mark Peel, and Eberhard Müller. Whether you are hosting a pig roast, a fish fry, or a backyard barbecue family reunion, you can be sure everyone will leave your party entertained, well fed, and raving about the food.
Download and read online Mallmann on Fire in PDF and EPUB Featured on the Netflix documentary series Chef’s Table “Elemental, fundamental, and delicious” is how Anthony Bourdain describes the trailblazing live-fire cooking of Francis Mallmann. The New York Times called Mallmann’s first book, Seven Fires, “captivating” and “inspiring.” And now, in Mallmann on Fire, the passionate master of the Argentine grill takes us grilling in magical places—in winter’s snow, on mountaintops, on the beach, on the crowded streets of Manhattan, on a deserted island in Patagonia, in Paris, Brooklyn, Bolinas, Brazil—each locale inspiring new discoveries as revealed in 100 recipes for meals both intimate and outsized. We encounter legs of lamb and chicken hung from strings, coal-roasted delicata squash, roasted herbs, a parrillada of many fish, and all sorts of griddled and charred meats, vegetables, and fruits, plus rustic desserts cooked on the chapa and baked in wood-fired ovens. At every stop along the way there is something delicious to eat and a lesson to be learned about slowing down and enjoying the process, not just the result.
Download and read online Wood Fired Cooking in PDF and EPUB This contemporary collection of more than 100 recipes from chef-instructor Mary Karlin covers the range of wood-fired cooking options available to home cooks. From flame-licked Plank-Roasted Porterhouse or Grilled Naan to a hearth-baked Milanese Risotto, Leek, and Asparagus Tart or Warm Chocolate-Chipotle Cakes, Karlin's unassuming yet refined kitchen sensibility shines through in every dish. With a vast knowledge of terrific ingredients, the diverse flavor characteristics of hardwoods, and the best live-fire techniques and equipment now available, Karlin is a passionate advocate for this growing trend. Her globally inspired Indian, Italian, Mediterranean, American, and North African recipes for cooking over live flame and embers are paired with contributions from Peter Reinhart, Bruce Aidells, Deborah Madison, and other fired-up chefs. Whether you're a seasoned barbecue expert or you just bought your first bag of lump charcoal, Wood-Fired Cooking will have you stoking appetites in no time.
Download and read online From the Wood fired Oven in PDF and EPUB Provides advice, techniques, and tips for building and working with wood-fired ovens along with recipes for different heat cycles.
Download and read online The Art of Wood Fired Cooking in PDF and EPUB The Art of Wood-Fired Cooking begins with detailed instructional information on the ins and outs of the wood-burning oven. With Cook, teacher, and entrepreneur Andrea Mugnaini's reassuring advice and careful instruction, it's easy to create and cook mouthwatering wood-fired dishes. Mugnaini has spent over 20 years perfecting the craft of wood-fired cooking. She started Mugnaini Imports in 1989 to bring the Italian style of cooking and living to America through wood-fired, pizza-oven sales. A pioneer of the industry, she founded the first cooking school dedicated to wood-fired cooking. When she is not teaching or in the office, Mugnaini entertains crowds in the Sonoma Wine Country with her live, interactive cooking events. Now she shares the methods she has been teaching through her classes, sharing delicious recipes for pizzas, breads, fish, poultry, meats, vegetables, pastas, and desserts. Fire up the oven and enjoy: Butterflied Shrimp Zucchini Gratin with Tomatoes and Gruyere Tuscan-Style Pot Roast with Herbs and Chianti Focaccia with Onions and Thyme Limoncello Bread Pudding with Fresh Blackberries
Download and read online Food from the Fire in PDF and EPUB The crackling of birch, the sizzle of the pot and the scent of wood smoke in the air... the relaxed style that typifies Scandinavian open-fire cooking is explored in this cool new cookbook from Michelin-starred chef, Niklas Ekstedt, who is famed for cooking over wood only. This innovative selection of recipes highlights the best of modern Nordic food, themed around ancient cooking methods. Fire pits are easy and affordable to source, even portable types are available for those with limited outdoor space, and wood is re-emerging as a fuel source. Considering how little specialist equipment is required, the flavours achievable with this back to basics method of cooking are outstanding. Niklas’ book naturally features plenty of fire-building tips, aromatic smoking recipes, pickling and preserving techniques, but he doesn’t expect you to go foraging for ingredients or to give up cooking in a traditional kitchen – a cast iron skillet over a gas flame will produce similar results. Easy to find ingredients mix with easy cooking techniques to produce delicious family feasts and food for sharing. From simple ember-baked salmon with cucumber and fennel, to flame-roasted celeriac with brown butter and hazlenuts, to a Skånsk apple pie, this is food to excite the appetite of the modern cook and inspire your next family or party gathering.
Download and read online Mastering the Grill in PDF and EPUB Grilling is a science, and it's only when you understand the science of grilling that you can transform it into an art. That's what makes Mastering the Grill a standout on the cookbook shelf. From equipment (grill types and tools) to fire (wood, charcoal, or gas) to ingredients (meat, poultry, fish, and vegetables), the authors have shared their impressive grilling know-how to explain the whys and the hows—and guarantee the wows—clearly and comprehensively. In addition to hundreds of tips and techniques, this ultimate guide is packed with how-to illustrations and mouthwatering photographs plus 350 surefire recipes&mdashleverything from rubs and marinades to appetizers, entrees, side dishes, and desserts. Mastering the Grill is a master class in cooking, destined to become a sauce-stained, well-thumbed classic.
Download and read online Michael Chiarello s Live Fire in PDF and EPUB He's a Top Chef master, an Iron Chef, an Emmy Award–winning television host, a booked-solid restaurateur, and his cookbooks have sold half a million copies. And, at heart, Michael Chiarello is a master of cooking over fire. This passion and Michael's great gifts for sharing his cooking philosophy (described by Publisher's Weekly as "cooking is craft") and his recipes with such ease and enthusiasm infuse Live Fire, a book destined to fire up the cooking of anyone who takes pride in their grilling. Live Fire features many ways to cook with open flame and embers: the beloved backyard grill, of course, and also using a fire pit, spit, or rotisserie, and more. Here are 125 of Michael's surefire recipes for all courses and 100 sumptuous photographs. All this makes Live Fire a substantial volume o be pored over for years to come—and a grilling book unlike any other.
Download and read online Around the Fire in PDF and EPUB One hundred innovative and exciting recipes for the backyard griller--inspired by the live-fire and asador cooking traditions of Latin America and the authors' popular restaurant, Ox, in Portland, Oregon. Take your backyard barbecue game to the next level with Around the Fire, the highly anticipated debut cookbook from celebrated chefs Greg Denton and Gabrielle Quiñónez Denton. These are black-belt grilling recipes—inspired by the live-fire cooking traditions of Latin America, as well as the seasonal philosophy of their Portland, Oregon restaurant, Ox—that will change the way you think about and cook with fire. Featuring unexpected cuts of meat (like Grilled Lamb Shoulder Chops with Rosemary Marinade or Grilled Wild Halibut on the Bone with Toasted Garlic-Lemon Oil); seasonal produce (Grilled Butternut Squash with Za’atar and Charred Green Onion Yogurt will delight vegetarians and carnivores alike); and plenty of starters, salads, desserts, and drinks, Around the Fire will help make your next outdoor feast the stuff of legend. — Mother Jones Best Cookbooks of 2016
Download and read online Latin Grilling in PDF and EPUB From the steamy jungles of the Yucatán to the verdant valleys along the Andes, Latin Grilling goes beyond typical barbecue fare and familiar Mexican and Tex-Mex standards to present more than 90 recipes that showcase the diversity of Latin American cooking. Acclaimed cooking teacher Lourdes Castro takes you on a culinary tour of the Americas with ten fiestas featuring authentic Latin flavors tailored for home cooking and backyard grilling. In addition to steak and other grilled meats, Latin Grilling includes options for chicken, fish, shrimp, and vegetables to offer a bounty of delicious dishes sure to please all of your guests. Kick off your Peruvian party with a trio of fresh ceviches or host a Cuban Cookout complete with a whole roasted hog. With country-by-country entertaining plans and menus including beverages, starters, entrées, sides, and desserts, this celebration of traditional Latin American grilling is a refreshing change of pace. Lourdes captures the essence of Latin America in each meticulously formulated recipe, and to ensure you feel comfortable at the grill, she shares tips and notes on ingredients, flavor variations, techniques, and entertaining ideas throughout. Whether you’re hosting a festive Brazilian Rodizio kicked off with Caipiroska cocktails and Skewered Shrimp with Coconut Lime Sauce, or a hearty Andean Barbecue featuring Arepas, Grilled Salt-Crusted Beef Tenderloin, and Chocolate Pudding with Espresso Cream, Latin Grilling is sure to get the party started—and keep your amigos coming back for more. From the Trade Paperback edition.
Download and read online Cook Wild in PDF and EPUB Everything tastes better in the open air, around a fire. Here are 100 recipes to inspire you to venture outdoors and eat wild all year round. From the simple dishes that sustained our ancestors to feasts fit for modern foodies, the book draws from a rich repertoire of traditional cooking methods and recipes that have been passed down to this day. Whether it's Lebanese flatbread, hot smoked trout, chicken wrapped in clay, or waffles, chocolate bananas and Transylvanian tree cakes, all are simple and don't need special tools. The author has years of experience of cooking outdoors and the recipes, arranged by season, are easy to follow for both beginners and more seasoned campfire chefs. With clear instructions on selecting wood and making a fire, a range of ovens and cooking methods and even suggestions for wild ingredients to forage, this is a book for anyone who wants to enjoy the thrill of cooking outdoors, with woodsmoke, companionship and fresh air to sharpen the appetite.
Download and read online Smoke in PDF and EPUB Shares recipes for imbuing foods with smoky flavors, including vegetables, seafood, poultry, meats, and sweets, and discusses techniques for stovetop smoking, grilling with wood planks, and building firepits and spit roasts.
Download and read online The Magic of Fire in PDF and EPUB 2003 James Beard Award NomineeThe open hearth is where American colonials baked their beans, English families took their tea, French country families prepared their pot au feu, and Italian mothers stirred their polenta. THE MAGIC OF FIRE explores both the techniques of hearth cooking and the poetry of hearth and flame through the ages. The recipe collection offers a fascinating glimpse into the past with authentic renditions of Brisket Baked under Ashes, Pot Roast, String-Roasted Turkey, Stockfish Stew, Chocolat Ancienne, and Tarte Tatin. With its evocative and erudite narrative and extraordinary paintings by master realist Ian Everard, THE MAGIC OF FIRE is the definitive work on open-hearth cooking. ‚Ä¢ The first book to cover the complete range of open-hearth cooking techniques, including ash baking, ember roasting, hearthside grilling, string- and spit-roasting, and hearthside Dutch oven baking.‚Ä¢ Features 100 extraordinary illustrations of food and fire by master realist Ian Everard.‚Ä¢ Many of the recipes require no special equipment. Simply open the book, light a fire, and cook.Reviews"Definitive book on cooking." ‚ÄîPaula Wolfert, author of Mediterranean Grains and Greens, The Cooking of Southwest France"THE MAGIC OF FIRE is the most thoughtful and thorough study of hearth cooking I know of. His book is full of practical information (the section All about the Fireplace is a masterpiece), unconventional recipes, and fascinating historical references that link his modern perspective to this primitive art. It will inspire professionals as well as serious home cooks to recover the taste that only hearth cooking can deliver. " ‚ÄîPaul Bertolli, chef and owner, Oliveto Cafe & Restaurant, author of Chez Panisse Cooking"There is something fundamental about cooking over an open fire. I love the flames, I love the smells, and of course, I love the taste. William Rubel's THE MAGIC OF FIRE, is an indispensable guide to this lost art." ‚ÄîAlice Waters, chef and owner, Chez Panisse"THE MAGIC OF FIRE is a fabulous book! It's about flames and ashes; tripods and spider pots; campfires, hearths, and fireplaces. It's about ember-roasted vegetables, flat breads, stews, steamed puddings, salt cod‚Äîdeeply fundamental foods that will make you see the possibilities of your fireplace in a new light. Passion, experience, and good writing have met in a book that's good reading, with instructions that are clear as a bell." ‚ÄîDeborah Madison"It's a fun read, particularly for those who have always been fascinated by early American history." ‚ÄîThe Baltimore Sun "The bible of hearth cooking." ‚ÄîHouse & Garden "[An] enchanting, step-by-step, illustrated field guide." ‚ÄîThe Philadelphia Inquirer "A seemingly romantic concept that the author insists is quite practical." ‚ÄîSarasota Herald Tribune "If you're looking for something totally different, I'd dare say you probably won't find another book like this one." ‚ÄîNational Barbecue News The best instruction of skillful cooking on the hearth now in print.‚Äù ‚ÄîThe Journal of Antiques and Collectibles"