Cooking with live fire goes way beyond the barbecue grill. This book helps you discover the pleasures of a variety of unconventional techniques, from roasting pork on a spit to baking bread in ashes, searing fish on a griddle, smoking turkey, making soup in a cast-iron pot, and baking pizza in a wood-fired oven, cooking bacon on a stick, and more.
Über den Autor
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.
Inhaltsverzeichnis
Chapter 1 A Fire and a Stick
Back to Basics - Getting Started: Roasting on a Stick - Toasting Cheese - Roasting in Ashes and Coals - Baking Bread under the Ashes
Chapter 2 A Few Simple Tools
Spit Roasting - How to Make an Efficient and Pleasant Roasting Hearth - The Spit - Roast on a String - Cooking on Skewers - The Grill - The Schwenker - The Plank - Searing with a Hot Iron
Chapter 3 Pots and Pans
The Griddle in All Its Guises - Cakes on the Griddle - Tortillas -- Griddled Breads of Northwestern Europe - British Griddle Breads - Other Things to Cook on the Griddle - The Griddle on Steroids: The Argentine Infiernillo - Pots over Fire - The Clay Pot - Iron Pots and Pans - Shallow Frying - Deep Frying - Baking Bread in a Cast-Iron Pot
Chapter 4 More Gear
The Tannur, the Furnace, and the Potager - The Cast-Iron Cookstove - Smoke - Barbeque, Two Ways
Chapter 5 Retained Heat
Underground Inspiration from around the World - The Earth Oven: Cooking in a Hole in the Ground - The Masonry Oven - Building a Basic Wood-Fired Oven - Getting Ready to Bake - Heating an Oven - Cooking with an Oven Full of Fire - Getting Ready for Pizza - Using Retained Heat - The Cooling Curve - Bread for the Wood-Fired Oven - Natural Leavening for Your Wood-Fired Bread - Natural Leavening Q & A - Overnight Cooking Traditions - Overnight in a New England Brick Oven
Resources, References, and Details
Acknowledgements
Index
Klappentext
"It s All Fun and Flames"
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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!
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