PublishedHarvard Common Press, May 2021 |
ISBN9781592339754 |
FormatHardcover, 208 pages |
Dimensions22.9cm × 22.9cm |
In Food by Fire, join live fire cooking expert Derek Wolf to discover the secrets to great flavour. Master the art of starting cooking fires and learn about the best fuel sources. Then tackle a variety of recipes using direct heat and indirect heat, mastering skillets, skewers, and more along the way.
Derek has been researching global fire-cooking techniques for the better part of a decade, travelling around the world to learn about dishes like lamb al asador and brick-pressed chicken. He shares it all in this book. If you're looking to try cooking on the coals with herb butter oysters or picanha like a Brazilian steakhouse, you've come to the right place. Recipes include:
Herb Brush Basted Bone-In Ribeye
Leaning Salmon Plank with Lemon Dill Sauce
Al Pastor Skewered Tacos
Coal Roasted Lobster Tails
Dirty Chipotle NY Strips
Spicy Rotisserie Beef Ribs
Salt-Baked Red Snapper
Charred and Glazed Pineapple
On top of all that, you'll find recipes for killer sides like Grilled Bacon-Wrapped Asparagus, Cowboy-Broiled Cheesy Broccoli, and Charred Brussel Sprouts, as well as unique sauces like Spicy Cilantro Chimichurri and Maple Bourbon Glaze. Its everything you need to cook your next meal by fire.
