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Cooking with Fire: From Roasting on a Spit to Baking in a Tannur cookbook by Paula Marcoux

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Books : Cooking : English



For the most part, this is a basic how-to-cook-with-fire book: There are a lot of interesting, inspiring,
do-it-yourself, inexpensive, great ideas. Some recipes, too, but the basic recipes are secondary to the how-to. It is a
book meant to touch on--introduce you to--all, and I mean all, ways of cooking with fire. It starts with things like
carving points on sticks and roasting marshmallows, and ends with an in-depth look at baking in an outdoor oven that
you've built yourself.

Some of the contents of this book were so basic I found it insulting and I almost gave
up on it. (Do we really need a full page, static picture of matches, a knife, sticks and branches and split wood laying
flat on a table--all identified, of course? Or instructions for making a point on a stick for your marshmallows? Or a
full page picture of a toasted marshmallow? Or instructions for melting cheese?) I can safely say that this book is not
on the same plain (recipe-wise and focus) as, say, Seven Fires: Grilling the Argentine Way. (And he is publishing a new
book in the near future.)

But I persevered and continued through the entire book and I'm glad I did, because
I picked up some great ideas, too many to list here. And by the time I reached the last quarter of the book, I was no
longer reading simple, quick ideas and recipes. In the second half of the book, the author kicked it up a notch, then
two, then three notches. By the end of the book, the reader could be inspired enough to make their own oven and begin
baking bread for the neighborhood!

The book is full of ideas: I am not looking to build an oven, but I do
want to make a better fire pit in the back yard.

I liked the simple ideas too. To give you some examples: I
liked the idea of mussels cooked in pine needles. I also liked the idea of a German Schwenker, which is a grill
suspended from a tripod over an open fire. The author mentioned some ancient and old novelties, too: Hot pokers or hot
irons to heat drinks and mustards and to burn sugar.

And with a fire and a few simple tools you can
accomplish a lot:
--Stick it on a stick: Marshmallows, cheese, slab bacon.
--Nestle it in the ashes: Foods
that work with this technique, roasted veggies in the embers and baking whole fish and birds in clay.
--Spit
roasting: There are instructions on how to make a roasting hearth and roasting on a spit or from a string.
--On an
outdoor fire you can grab an old grill top and some stones, you can bake in a pit, char on a kebab, or smoke on a
plank.

The author discusses griddles and flat breads from around the world, and baking naan. She talks about
pots over and in fire, both open metal and lidded clay. I had thoughts of fish boils and chuck wagon stews. And iron
skillets with fried pizza and Mexican migas and Cajun rice and eggs. There are pictures of how-to steps for kettle
baking.

Even a clay tannur, the furnace and a potager are described and explained; so is smoking and
slow-cooking pit barbecuing.
She explains how to cook in an earth oven, or a hole in the ground, in seaweed, banana
or palm leaves, in sand and under rocks.

You can even use this book for inspiration on building your own
wood-fired oven. The author provides plenty of instructions, too. Then, tells you how to heat it up and cook with it.

So, after all was said and done, I did pick up a lot of info. Still, this is not a book for my cookbook
collection, but I'm glad I went through it once. There is plenty in it to inspire. You might be best off checking it out
of your library, unless you are seriously thinking of building an oven. The simpler ideas you just need to read once and
you'll have it. For the construction input, though, you would want to have a copy on hand for reference.

*I
received a temporary download of this cookbook from the publishers. I am able to post a review of this book so soon
after its release date, because I have been working with it for several months now.

- i do the speed limit,
Amazon.com

This book, Cooking With Fire, is so engaging, welcoming and entertaining on so many levels, that
it is hard to prioritize. Both the design and size of the book make it completely comfortable to read or lay open while
using a recipe. The photography is both visual artistry and mouth-watering enticement. But the writing, the clever,
concise, amusing and amazingly informative style, is the real stunner. There are writers of every genre that make the
reader want to meet them for a chat - this writer just jumps off the page and brings you into her world of cooking as a
communal act of entertaining and sustaining. You want to be sitting by her fire!

Looking at our relationship
to fire and what /how humans have cooked with it from her deep knowledge of anthropology and food history, the author
takes us on a global time travel from earliest recorded discoveries of cooking methods with fire to the present -
connecting us all to each other and the elements that sustain us.

Even her philosophy about fire building
"it seems silly to burn wood `from away' when I go to such trouble to acquire local food", resonates with the
feeling that the book creates - an elegant illustration of "We are what we eat". It goes much further than
that however, to encompass the communal, the connective, and the creative characteristics of cooking - and why it's
fun!

Comments like " the quality of the meat and the righteousness of the technique above all, are what
makes this stuff worth doing"; "The oven proves its mettle when the fire is gone. Gracefully returning the
heat you've piled into it - is the heart of the oven's work." "Serves six people who like to eat with their
fingers" after a recipe -and referring to home made whole wheat leaven as "your new friend", illustrate,
just teasingly, the appeal of Marcoux's delightful prose.

You will not look into a campfire, savor crusty,
yeasty bread, or toast a marshmallow with the same "take it for granted" attitude after a trip through these
pages. Cooking with Fire will change the way you think about fire as a source of heat, and cooking as a source of
sustenance. Both become coached in terms of excitement and celebration, balanced with deep respect.

If you
eat - if you cook - if you revel in the warmth of fire and friends - THIS BOOK IS A MUST READ!

Bobbi Martino
- Ellisville Village, Plymouth, MA. June 2014

- Bobbi Martino, Amazon.com
                                                             

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