Wood-Fired Cooking by Karlin, Mary -- Read -- Imperial Library of Trantor

Index

Cover Title Page Copyright Contents Foreword Dedication Acknowledgments Introduction 1. Cooking with Fire

Open-Fire Cooking: The First Grills Underground Earthen Pits: The First Ovens Chamber Ovens: Vertical, Dome, and Egg-Shaped

2. Wood-Fired Basics

Getting Started Wood-Fired Cooking Environments and Appliance Characteristics Cooking Hardwoods and Fruitwoods Chart

Essential Wood-Fired Cooking Tools Choosing Cookware

Using Wood-Fired Appliances and Devices

Open-Fire Appliances and Devices Building an Open Fire Wood-Fired Ovens Firing and Monitoring Wood-Fired Ovens Ceramic Cookers, Smokers, and Box Roasters Firing Ceramic Cookers, Smokers, and Box Roasters

3. Becoming an Efficient Wood-Fire Cook

Develop a Cooking Plan

Sample Menu Complete Meal One Complete Meal Two

Adapting Recipes to Wood-Fired Cooking Environments

4. Baking Flatbreads and Rustic Artisan Breads

Basic Pizza Dough Pizza al Forno with Mushrooms, Gorgonzola, and Radicchio Focaccia with Oven-Roasted Tomatoes, Ricotta Salata, and Basil Oil Calzone with Sausage, Spinach, Fontina, and Pine Nuts Mt. Taylor Five-Seed Sourdough Bread Moroccan Flatbread Stuffed with Onion, Parsley, and Cumin Baguette Pain a l’Ancienne Pita Bread Turkish Spicy Meat-Filled Flatbread Spanish Coca with Smoky Romesco and Potatoes

5. Wood-Fired Grilling

Grilled Cilantro-Mint Naan Tuscan Grilled Pizza with Escarole Grilled Flank Steak with Red Peppers and Fontina Cheese Grilled Pork Loin Stuffed with Chard, Fennel, and Olives Mediterranean Lamb Kebabs with Pomegranate Glaze Grilled Duck Breasts with Lavender-Herb Rub Tandoori Chicken Plank-Roasted Pacific Salmon Fennel-Rubbed Halibut with Fava Bean Ragout Grilled Shrimp with Herb Vinaigrette Grilled Panzanella with Heirloom Tomatoes Salade Niçoise with Spring Vegetables Spanish-Style Potato Salad with Saffron-Aioli Dressing

6. Campfire Cooking

Campfire Pork and Beans Smoked Chicken Stew with Herb Dumplings Over-the-Coals Bistecca Fiorentina Salmon and Corn Chowder Split Pea Soup with Ham and Alder-Smoked Salt Cheese and Prosciutto Panini with Smoky Romesco Sauce Smoky Seafood Paella Garlicky Steamed Clams Fire-Roasted Crab Smoky Barbecued Oysters No-Knead Dutch Oven Bread Mom’s Crazy Chocolate Cake Dad’s Favorite: Hobo Cake

7. Wood-Fired Roasting

Spit-Roasted Leg of Lamb with Tzatziki Mustard and Lemon Chicken Chicken Toscana Cooked Under Bricks Roasted Beef Tenderloin with Root Vegetables and Horseradish Sauce Roasted Chard-Wrapped Salmon Salt-Roasted Whole Fish Tea-Brined Mahogany Duck Mushroom-Rubbed Plank-Roasted Steak Wood-Roasted Antipasti Platter Mushroom-Artichoke Ragout Wood-Roasted Artichokes Best-Ever Brussels Sprouts Salt-Roasted Potatoes Roasted Tomatoes Provençal

8. Clay-Pot and Cast-Iron Oven Cooking

Tiella of Lamb with Fennel, Pecorino, and Potatoes Soufflé Casserole of Chard, Goat Cheese, and Fresh Herbs Crab Gratin with Potatoes, Leeks, and Spinach Three-Cheese Baked Penne with Pancetta Eggplant, Red Pepper, and Goat Cheese Gratin Moroccan Tajine of Halibut, Potatoes, and Artichokes Baked Risotto with Asparagus and Swiss Chard White Tuscan Beans with Sausage Bouillabaisse Two-Bean Pozole with Cumin Crème Fraîche Smoky French Onion Soup Curried Lentil and Vegetable Cassoulet Fava Bean, Potato, and Escarole Soup

9. Baked on the Hearth: Savory Tarts and Galettes

Shiitake and Roasted Garlic Tart Crispy Potato, Artichoke, Leek, and Gruyère Tart Tuscan Torta with Spinach, Chard, and Raisins Wild Mushroom, Fennel, Chard, and Gruyère Tart Puff Pastry Pissaladière Milanese Risotto, Leek, and Asparagus Tart Rustic Corn, Tomato, and Basil Tart Spinach, Mushroom, and Feta Pie

10. Low & Slow: Braising to Barbecue

Succulent Smoked Salmon Olive Oil–Poached Tuna with Fennel, Orange, and Olive Salad Wine-Poached Shrimp with Smoky Tomato Sauce Beer-Braised Short Ribs Lone Star Barbecued Brisket Slow-Roasted Split Turkey with Citrus-Chile Glaze Milk-Braised Pork with Mushroom-Artichoke Ragù Lamb Braised in Yogurt with Onions and Tomatoes Provençal Chicken Clambake in a Box Overnight Beef Chili Colorado Wood-Smoked Cheese Fondue Braised Cauliflower, Potato, and Onion Curry

11. Wood-Fired Sweets and Desserts

Apple-Prune Galette Apricot Tart with Lavender Crème Anglaise Breakfast Focaccia with Grapes and Figs Roasted Pear-Apple Crostata Grilled Dessert Pizza with Pears, Figs, and Honey Mascarpone Grilled Fruit with Lemon Zabaglione Grilled Polenta Cake with Berries and Cream Roasted Pineapple with Rum-Maple Glaze Heirloom Tarte Tatin with Late-Harvest Riesling Sabayon Warm Apple and Sweet Potato Upside-Down Cake with Caramel Sauce Blackberry Grunt Warm Chocolate-Chipotle Cakes with Cinnamon-Caramel Sauce

12. Wood-Fired Pantry Basics

Smoked, Flavored, and Wood-Roasted Sea Salts Oven-Roasted Tomatoes Smoky Romesco Sauce Roasted Corn and Smoky Tomato Salsa Smoky Eggplant Caponata with Toasted Pine Nuts Grilled Fruit Chutney Warm Olives with Fennel and Orange Wood-Roasted Red Pepper Wine Sauce Roasted Lemon-Shallot Vinaigrette Green Olive Tapenade Garlic: Blanched, Poached, Roasted, or Toasted

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