A01=Paula Marcoux
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Author_Paula Marcoux
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barbecue
bbq
bread oven
campfire
cast iron pot
Category1=Non-Fiction
Category=WBA
chowder
clay pot
cooking
COP=United States
Delivery_Delivery within 10-20 working days
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eq_food-drink
eq_isMigrated=2
eq_nobargain
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fire pit
fireplace cooking
fish
flatbread
griddle
grilling
historic cooking
hot iron
international cuisine
Language_English
meat spit
old fashioned cooking
open fire
PA=Available
pizza
plank
plank roast
Price_€20 to €50
PS=Active
recipes
schwenker
skewers
softlaunch
south american food
spit roast
toasting cheese
tortilla
traditional cooking
wood fired oven
Product details
- ISBN 9781612121581
- Weight: 980g
- Dimensions: 204 x 254mm
- Publication Date: 06 May 2014
- Publisher: Workman Publishing
- Publication City/Country: US
- Product Form: Paperback
- Language: English
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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.
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 www.themagnificentleaven.com.
