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Return to Fireplace Cooking
RecipesLinks |
William Rubel's (author of Magic of Fire) web site
As a companion to his beautiful book, William Rubel has created a web site full
of tips, sources, articles, classes, etc. |
Firewood.com
A good source for buying and preparing wood and building fires. |
Books |
The Magic of Fire: Hearth Cooking: One Hundred Recipes for the Fireplace or Campfire
(Buy at Amazon.com)
To be sure, the book is definitive in its exploration of open-hearth
technique; readers learn everything they need to know about equipment, methods
(including ash baking, ember roasting, and hearthside grilling, among others),
and even about fire itself (it has various life stages, each best for a
particular cooking task). Rubel also provides 100 delicious hearthside recipes
for fundamental foods like roasted red peppers, ember-baked fish, pot roasts,
and desserts, including bread pudding and baked apples--formulas he
conscientiously walks us through.
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 Open
Hearth Cookbook
"Food cooked in the
fireplace tastes better than food cooked in most conventional methods
today," say the authors and this book shows how twenty-first century folks
can enjoy hearth-cooked meals today. Surprisingly few pieces of special
equipment are needed, especially for camping families. The authors
emphasize the appliances and techniques that make open-hearth cooking
realistic in today's homes where the fireplace is not in the kitchen.
The authors explain the art of building a good cooking fire and
maintaining the three basic temperatures - low, medium and high - needed
to prepare almost all foods, and suggest ways to keep the hearth clean and
the cook safe. Each chapter on technique tells how things were done in the
old days, and then goes on to demonstrate techniques for today. The
authors have added substantial new material since original publication in
1982, and completely updated the resources section of the book.
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 Indoor
Grilling
Heat up the
Foreman. Plug in your rotisserie! Make meals in your fireplace and start using
that fancy range-top grill. In a marriage made in BBQ heaven, Steven Raichlen,
America's grilling guru, brings his mastery of live-fire cooking to the world of
indoor grilling. Now, neither snow nor rain nor gloom of apartment regulations
will stay the cook from achieving spectacular grilled flavors. Expand the
countertop rotisserie repertoire with Chinese Barbecued Spare Ribs, Leg of Lamb
with Garlic Mint Wet Rub, Thai Thighs, and Maple and Cinnamon Spit-Roasted Sweet
Potatoes. There are recipes for grill pans, indoor smokers, built-ins on upscale
home ranges, and the most basic tool of all--the fireplace.
Sidebars show how to cook most recipes on alternative devices, and tips and
techniques abound--how to turn a wok into an indoor smoker, brush bread with
olive oil for true crisp-crusted panini, and pick the perfect "grilling"
banana--to cook perfectly on a contact grill. Indoors--it's the new
outdoors.
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 How
to Grill: The Complete Illustrated Book of Barbecue Techniques
Steven
Raichlen has fired up his biggest Barbecue! Bible book yet with the bible
behind his bible. HOW TO GRILL is one part Essentials of Cooking, a dash
of La Technique, and all Barbecue! Bible. With 512 pages filled
with well over 1,000 full-color photos, the book features step-by-step
instructions for more than 100 techniques and features 150 all-new recipes plus
hundreds of tips on grills, gear, fuels, seasonings, and sauces that will heat
up any summer barbecue.
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 The
Barbecue! Bible
Winner of the 1999 IACP/ Julia Child Cookbook Award. Main selection of the
Book of the Month Club. A comprehensive crash course on barbecuing and
grilling, plus more than five hundred sizzling recipes from all over the
world, ranging from Catalana grilled tomato bread to Tuscan steak to honey
sesame shrimp on the barbie to Persian saffron yogurt chicken to grilled
banana split. The New Yorker called this "the one" barbecue book
you ever need to own. Available in both hardcover and paperback.
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 Let
the Flames Begin
Chris Schlesinger and John Willoughby told grillers what they need to know
to make great outdoor food--and how to have fun doing it. Let the
Flames Begin finds the pair similarly busy, and better than ever on
the how-to-and-with-what equation. Establishing their commitment to
live-fire, as opposed to gas-fueled, grilling (each live fire has its own
personality, they say, and is thus more fun to cook over, and it's the
sole source of "that true, ineffable grilled flavor"), they then present
the six basic live-fire techniques, cold and hot smoking through
barbecuing and grilling. (Barbecuing is "cool and slow," grilling is not.)
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