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 by Paula Marcoux

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!

Paula Marcoux is a food historian who lives in Plymouth, Massachusetts; she has worked professionally as an archaeologist, cook, and bread-oven builder. She is the food editor of Edible South Shore magazine, writes on food history topics for popular and academic audiences, and consults with museums, film producers, and publishers. She also gives regular workshops on natural leavening, historic baking, and wood-fired cooking. Her web site is www.themagnificentleaven.com.