The open hearth is where American
colonials baked their beans, English families took their tea, French country
families prepared their pot au feu, and Italian mothers stirred their
polenta. THE MAGIC OF FIRE explores both the techniques of hearth cooking
and the poetry of hearth and flame through the ages. The recipe collection
offers a fascinating glimpse into the past with authentic renditions of
Brisket Baked under Ashes, Pot Roast, String-Roasted Turkey, Stockfish Stew,
Chocolat Ancienne, and Tarte Tatin. With its evocative and erudite narrative
and extraordinary paintings by master realist Ian Everard, THE MAGIC OF FIRE
is the definitive work on open-hearth cooking.
• The first book to cover the complete range of open-hearth cooking
techniques, including ash baking, ember roasting, hearthside grilling,
string- and spit-roasting, and hearthside Dutch oven baking.
• Features 100 extraordinary illustrations of food and fire by master
realist Ian Everard.
• Many of the recipes require no special equipment. Simply open the book,
light a fire, and cook. |
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"Definitive book on cooking." —Paula Wolfert, author of Mediterranean
Grains and Greens, The Cooking of Southwest France
"THE MAGIC OF FIRE is the most thoughtful and thorough study of hearth
cooking I know of. His book is full of practical information (the section
All about the Fireplace is a masterpiece), unconventional recipes, and
fascinating historical references that link his modern perspective to this
primitive art. It will inspire professionals as well as serious home cooks
to recover the taste that only hearth cooking can deliver. " —Paul Bertolli,
chef and owner, Oliveto Cafe & Restaurant, author of Chez Panisse Cooking
"There is something fundamental about cooking over an open fire. I love the
flames, I love the smells, and of course, I love the taste. William Rubel's
THE MAGIC OF FIRE, is an indispensable guide to this lost art." —Alice
Waters, chef and owner, Chez Panisse
"THE MAGIC OF FIRE is a fabulous book! It’s about flames and ashes; tripods
and spider pots; campfires, hearths, and fireplaces. It’s about
ember-roasted vegetables, flat breads, stews, steamed puddings, salt
cod—deeply fundamental foods that will make you see the possibilities of
your fireplace in a new light. Passion, experience, and good writing have
met in a book that’s good reading, with instructions that are clear as a
bell."
—Deborah Madison
"It’s a fun read, particularly for those who have always been fascinated by
early American history." —The Baltimore Sun
"The bible of hearth cooking." —House & Garden
"[An] enchanting, step-by-step, illustrated field guide." —The
Philadelphia Inquirer
"A seemingly romantic concept that the author insists is quite practical." —Sarasota
Herald Tribune
"If you're looking for something totally different, I’d dare say you
probably won’t find another book like this one." —National Barbecue News
The best instruction of skillful cooking on the hearth now in print.” —The
Journal of Antiques and Collectibles" |
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