Wood - Fired Cooking. Techniques and Recipes for the Grill, Backyard Oven, Fireplace, and Campfire [A Cookbook]
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- Nombre de pages208
- FormatePub
- ISBN978-1-60774-133-6
- EAN9781607741336
- Date de parution23/08/2011
- Protection num.Adobe DRM
- Taille17 Mo
- Infos supplémentairesepub
- ÉditeurTen Speed Press
Résumé
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.
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.
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.
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.
