Cooking With Fire by Marcoux, Paula -- Read -- Imperial Library of Trantor

Index

The Recipes 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 Acknowledgments Other Storey Titles You Will Enjoy About the Author Copyright Share Your Experience!

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