Go to Hachette Book Group home

Search

Site Preferences

Show prices in:

Promotion

Use code CYBER2024 for 30% off sitewide + free shipping over $30

By clicking “Accept,” you agree to the use of cookies and similar technologies on your device as set forth in our Cookie Policy and our Privacy Policy. Please note that certain cookies are essential for this website to function properly and do not require user consent to be deployed.

Cooking with Fire

From Roasting on a Spit to Baking in a Tannur, Rediscovered Techniques and Recipes That Capture the Flavors of Wood-Fired Cooking

  • Cooking with Fire book cover
Open the full-size image

Contributors

By Paula Marcoux

Formats and Prices

Price

$22.95

Price

$28.95 CAD

Format

Format:

  1. Trade Paperback $22.95 $28.95 CAD
  2. ebook $11.99 $15.99 CAD

This item is a preorder. Your payment method will be charged immediately, and the product is expected to ship on or around May 6, 2014. This date is subject to change due to shipping delays beyond our control.

Also available from:

Revel in the fun of cooking with live fire. This hot collection from food historian and archaeologist Paula Marcoux includes more than 100 fire-cooked recipes that range from cheese on a stick to roasted rabbit and naan bread. Marcoux’s straightforward instructions and inspired musings on cooking with fire are paired with mouthwatering photographs that will have you building primitive bread ovens and turning pork on a homemade spit. Gather all your friends around a fire and start the feast.  

Genre:

  • “No grill? No problem. Marcoux, a food historian, takes us back to paleo times with this outstanding book about cooking over a campground-style wood fire.”
  • “Paula Marcoux is a connoisseur of fire. She knows how to build one and how to find its sweet spot, and has deep respect for our culinary ancestors, early humans who first took to flame. Her new cookbook, "Cooking with Fire," is a refreshing departure from the pile of grilling cookbooks on the market.”
  • "As much a DIY guide to building heat-harnessing structures as it is a food history lesson with recipes.”
  • “Methodical, authoritative, encyclopedic, Marcoux’s book blazes a mesmerizing trail for contemporary cooks back through the hundreds of millennia since humans first used fire to transform their food.”      
    Seattle Times

On Sale
May 6, 2014
Page Count
320 pages
Publisher
Storey
ISBN-13
9781612121581

You May Also Like

Smokehouse Handbook
Smokehouse Handbook $24.95 $30.95 CAD
Fermented Vegetables, 10th Anniversary Edition
Fermented Vegetables, 10th Anniversary Edition $27.99 $36.99 CAD
Our Fermented Lives
Our Fermented Lives $30.00 $38.00 CAD
Freeze Fresh
Freeze Fresh $19.99 $24.99 CAD
The Tiny Kitchen Cookbook
The Tiny Kitchen Cookbook $19.95 $24.95 CAD
Paula Marcoux

Paula Marcoux

About the Author

Paula Marcoux is a food historian who lives in Plymouth, Massachusetts; she has worked professionally as an archaeologist, cook, and bread-oven builder. She is the food editor of Edible South Shore magazine, writes on food history topics for popular and academic audiences, and consults with museums, film producers, and publishers. She also gives regular workshops on natural leavening, historic baking, and wood-fired cooking. Her web site is http://www.themagnificentleaven.com.

Learn more about this author

Follow Storey: