Cooking with Fire

Cooking with Fire

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

By Paula Marcoux; Kennedy Keller (Photographer)

Storey Publishing, Paperback, 9781612121581, 320pp.

Publication Date: May 2014


Cooking with live fire goes way beyond the barbecue grill. Rediscover the pleasures of a variety of unconventional techniques, from roasting pork on a spit to baking bread in ashes, searing fish on a griddle, roasting vegetables in a fireplace, making soup in a cast-iron pot, baking pizza in a wood-fired oven, cooking bacon on a stick, and much, muchmore. Includes 100 recipes for everything from roasted rabbit and fish chowder to baguettes and burnt cream.

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