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Food and fire : create bold dishes with 65 recipes to cook outdoors / Marcus Bawdon.

By: Bawdon, Marcus.
Material type: materialTypeLabelBookPublisher: London, England : Dog 'n' Bone, [2019]Description: 144 pages : illustrations (chiefly colour) ; 25 cm.Content type: text | still image Media type: unmediated Carrier type: volumeISBN: 9781911026884; 1911026887.Subject(s): Outdoor cookingGenre/Form: Cookbooks.DDC classification: 641.5/78
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Enhanced descriptions from Syndetics:

Cooking with fire is primal. There is nothing simpler--no metalwork, no fancy gadgets, just food and flame--allowing you to take the most basic of ingredients and turn them into something special. Cultures across the globe have cooked in this way, developing their own innovative methods to combine heat and local flavors. Food and Fire takes the best of these global artisanal techniques--from searing directly on the coals to rotisserie, wood-fired ovens, cast-iron grilling, and plenty more--and creates 65 lip-smacking dishes to cook outdoors and share in front of the fire with family and friends.

Includes index.

Cooking with fire is primal. There is nothing simpler - no metalwork, no fancy gadgets, just food and flame - allowing you to take the most basic of ingredients and turn them into something special. Cultures across the globe have cooked in this way, developing their own innovative methods to combine heat and local flavours. Cooking with Fire takes the best of these global artisanal techniques - from searing directly on the coals to rotisserie, wood-fired ovens, cast-iron grilling, and plenty more - and creates 65 lip-smacking dishes to cook outdoors and share in front of the fire with family and friends.

Table of contents provided by Syndetics

  • Introduction
  • Techniques (p. 8)
  • Equipment and Materials (p. 14)
  • Dry Rubs (p. 18)
  • 1 Dirty
  • Dirty Ribeye Roast (p. 22)
  • Dirty Steak with Melted Bone Marrow (p. 24)
  • Dirty Tomahawk Steak (p. 27)
  • Pork Chops with Charcoal-melted Nduja Butter (p. 28)
  • Scallops on a Silver-birch Log (p. 30)
  • Scallops in the Shell with Sorrel Chimichurri (p. 33)
  • Ember-cooked Figs (p. 34)
  • Ember-cooked Vegetables (p. 35)
  • 2 Campfires and Firepits
  • Barbecue Campfire Beans (p. 38)
  • Chimichurri Bread (p. 39)
  • Firepit Lamb Chops (p. 40)
  • Smoked Leg of Lamb (p. 43)
  • Campfire Chocolate Rolls (p. 44)
  • Pancakes with Maple Butter (p. 45)
  • 3 Cast-Iron Cooking
  • Cast-iron Woodstove Pizzas (p. 48)
  • Indoor Barbecue Steak (p. 50)
  • Sauté Potatoes with Padrón Peppers and Chorizo (p. 52)
  • Skillet Meatballs with Tomato Sauce (p. 55)
  • Pork with Lemon, Honey, and Thyme (p. 56)
  • Cast-iron Peaches (p. 59)
  • 4 Grilling
  • Grilled Chicken Thighs with Pickled White Barbecue Sauce (p. 62)
  • Grilled Lamb Leg Steaks with Chamomile Salsa Verde (p. 64)
  • Grilled Eggplant Steaks with Miso and Honey Glaze (p. 66)
  • Grilled Garlic Scapes (p. 67)
  • Grilled Red Mullet with Pea Shoot Cream (p. 68)
  • Grilled Halloumi in Rosemary Flatbreads (p. 70)
  • Pulled Fennel and Halloumi Burger (p. 71)
  • Charred Chicory with Honey, Chili, and Blue Cheese (p. 75)
  • 5 Rotissserie and Skewers
  • Bay-skewered Lamb (p. 76)
  • Lamb and Shallot Skewers (p. 77)
  • Rotisserie Tondoori Chicken (p. 78)
  • Glazed Chicken, Bacon, and Avocado Skewers (p. 80)
  • Japanese Barbecue Beef Skewers (p. 83)
  • 'Nduja-stuffed Porchetta (p. 84)
  • Rotisserie Beef Topside with Creamy Horseradish (p. 87)
  • Barbecue Goat Picanha with Chimichurri Rojo (p. 88)
  • 6 Smoke
  • Barbecue Scotch Eggs (p. 93)
  • Dirty Meat Battenburg (p. 94)
  • Barbecue Peach and Pork Balls (p. 96)
  • Pork Belly, Pear, and Wedges (p. 97)
  • Roast Pork with Crispy Crackling (p. 98)
  • Double Chuck Roll (p. 100)
  • Chicken, Squash, Thyme, and Cider Tray Bake (p. 102)
  • Chili Marmalade Glazed Chicken Lollipops (p. 105)
  • Brisket Pot Roast (p. 106)
  • Pulled Turkey with Alabama White Sauce (p. 108)
  • Slow-smoked Lamb Rack with Chimichurri Rojo (p. 110)
  • 7 Wood-Fired Ovens
  • Mocha Skirt Steak Fajitas (p. 114)
  • Glazed Salmon on Birch Bark (p. 116)
  • Wood-fired Rainbow Trout (p. 119)
  • Wood-fired Pizzas with Rosemary and Scamorza (p. 120)
  • Wood-fired Roast Lamb (p. 122)
  • Wood-fired Eggplant (p. 124)
  • Wood-fired Rhubarb Crumble (p. 125)
  • 8 On The Side
  • CountryWoodSmoke Bread (p. 128)
  • Dirty Rice with Chargrilled Vegetables (p. 130)
  • Simple Coleslaw (p. 131)
  • Piccalilli Potato Salad (p. 132)
  • Grilled Cauliflower Steaks with Miso and Sesame Sauce (p. 133)
  • 9 Sweet Things
  • Grilled Pears with Honey (p. 136)
  • Plancha Pineapple with Chorcoal-melted Maple Butter (p. 137)
  • Barbecue Chili Chocolate Brownies (p. 138)
  • Smoky Tomato Bloody Mary (p. 140)
  • Grilled Lime CoronaRita (p. 141)
  • Index (p. 142)
  • Acknowledgments (p. 144)