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

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Storey Publishing, 1 ene 2014 - 320 páginas

"It s All Fun and Flames"

""

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!

"

 

Páginas seleccionadas

Índice

A Fire and a Stick
7
A Few Simple Tools
37
Pots and Pans
93
More Gear
163
Retained Heat
195
Resources References and Details
305
Acknowledgments
311
Index
312
Página de créditos

Otras ediciones - Ver todo

Cooking with Fire: From Roasting on a Spit to Baking in a Tannur ...
Paula Marcoux
Vista previa restringida - 2014
Cooking with Fire: From Roasting on a Spit to Baking in a Tannur ...
Paula Marcoux
No hay ninguna vista previa disponible - 2014

Términos y frases comunes

1/2 teaspoon ashes bakers bakestone baking barbeque beans black pepper boiling bowl bread bricks brown burning butter cast-iron cheese chicken chopped chunks cilantro clay pot cloves cloves garlic coal bed coals cooking cool crisp delicious dish dough eggs fish flatbreads flavor flour Freshly ground black frying fuel garlic griddle grill ground black pepper hardwood hearth heat inches ingredients keep kettle knife kosher or sea kosher salt lamb leaven loaf loaves masonry masonry oven meat medium metal minced minutes mortar nice olive oil onion optional oregano ounces oven’s parsley peel pizza pork potatoes Preheat rack raclette recipe roast rolling sauce scallions sea salt serve simmer skewers sliced smoke spit stick Stir sugar surface tablespoons tannur teaspoon kosher technique there’s toast tomatoes tortillas warm whole-wheat flour wood wood-fired oven yeast

Sobre el autor (2014)

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.

Información bibliográfica

TítuloCooking with Fire: From Roasting on a Spit to Baking in a Tannur, Rediscovered Techniques and Recipes that Capture the Flavors of Wood-fired Cooking
AutorPaula Marcoux
Ediciónilustrada
EditorStorey Publishing, 2014
ISBN1612121586, 9781612121581
N.º de páginas320 páginas
  
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