Product Description

Mary Karlin's enticing recipes explore the diverse flavor characteristics of hardwoods and live-fire cooking methods, from Plank-Roasted Porterhouse or Indian Cilantro-Mint Naan to a hearth-baked Milanese Risotto Tart or Warm Chocolate-Chipotle Cakes. Introductory chapters cover the basics of indoor and outdoor wood-fired cooking, followed by the best applications for the myriad live-fire techniques, a survey of equipment, and detailed instructions on building fires and regulating temperatures. Karlin's expert planning shows efficient cooks how to make the best use of wood-fired cooking sessions, including step-by-step instructions for preparing an entire week's worth of food in a single session. WOOD-FIRED COOKING is ideal for grilling enthusiasts looking for the next challenge.

Product Details

• Amazon Sales Rank: #13951 in Books
• Published on: 2009-02-17
• Released on: 2009-02-17
• Original language: English
• Number of items: 1
• Binding: Hardcover
• 208 pages

Features

• ISBN13: 9781580089456
• Condition: NEW
• Notes: Brand New from Publisher. No Remainder Mark.
• Click here to view our Condition Guide and Shipping Prices

From Publishers Weekly
Karlin has passed down the knowledge of wood-fired cooking for nine years as an instructor at the Ramekins school in Sonoma, Calif., so it is not surprising that her first cookbook is a teacherlike endeavor. It begins with an extensive review of the basics, including a chart that looks at the appliance characteristics of a vertical clay top-vented oven, a list of woods and their proper uses (red oak for beef and fish) and a survey of various wood-burning devices including the classic La Caja China Box, a pig roaster on wheels. Next, there is a treatise on Becoming an Efficient Wood-Fired Cook. Finally, she challenges her readers with 100 recipes ranging from academic to scholarly. Her specialty includes entrees that include the word smoky or involve a plank or a brick. Smoky barbecued oysters, grilled on a campfire grate, are served with an intense vinegar-based sauce. Smoked chicken and herb dumplings uses bacon, as well as smoke, to flavor the bird. And mushroom-rubbed plank-roasted steak employs a water-soaked aromatic board to flavor and keep the meat from drying out. For extra credit, there are several complex choices that seem a tough match for the open fire, such as an apricot tart with lavender crème anglaise. (May)
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Review

Karlin has passed down the knowledge of wood-fired cooking for nine years as an instructor at the Ramekins school in Sonoma, Calif., so it is not surprising that her first cookbook is a teacherlike endeavor. It begins with an extensive review of the basics, including a chart that looks at the "appliance characteristics" of a vertical clay top-vented oven, a list of woods and their proper uses (red oak for beef and fish) and a survey of various wood-burning devices including the classic La Caja China Box, a pig roaster on wheels. Next, there is a treatise on "Becoming an Efficient Wood-Fired Cook." Finally, she challenges her readers with 100 recipes ranging from academic to scholarly. Her specialty includes entrees that include the word "smoky" or involve a plank or a brick. Smoky barbecued oysters, grilled on a campfire grate, are served with an intense vinegar-based sauce. Smoked chicken and herb dumplings uses bacon, as well as smoke, to flavor the bird. And mushroom-rubbed plank-roasted steak employs a water-soaked aromatic board to flavor and keep the meat from drying out. For extra credit, there are several complex choices that seem a tough match for the open fire, such as an apricot tart with lavender crème anglaise. (May) --Publishers Weekly, February 2, 2009

Review
"A wood fire is always the heart and hearth of a social gathering--I never feel more at home than when I'm cooking over the flames. Mary Karlin's comprehensive and beautiful book introduces you to one of our most ancient, basic, and satisfying ways to cook." --Alice Waters, founder and co-owner of Chez Panisse and author of The Art of Simple Food
 
"In Wood-Fired Cooking, Mary Karlin combines the romance of the fire with practical information and really delicious recipes that are easy to prepare. A surefire hit." --Joyce Goldstein, chef and author of Back to Square One and Italian Slow and Savory
 
"Wood-Fired Cooking is sure to inspire and inform the growing leagues of adventurous cooks. Mary Karlin thoroughly--and delightfully--updates the most primitive of all cooking methods, providing plenty of tips, techniques, resources, and tempting recipes. Even if you've never imagined yourself advancing beyond backyard grilling, this book will inspire you to delve into the more exciting realms of cooking with live fire." --Molly Stevens, author of All About Braising
 
"As one of the most popular instructors at Ramekins, Mary makes outdoor cooking approachable for everyone with her wonderful teaching style. Mary's book is a must-have guide to the world of wood-fired cooking." --Lisa Lavagetto, culinary director at Ramekins Sonoma Valley Culinary School

Customer Reviews

More Than Enough
Mary Karlin's Wood Fired Cooking is a well-llustrated, robust collection of recipes and suggestions for cooking in a wood fired oven. As one who is interested mainly in pizza I cannot comment intelligently on other recipes, but the pizza dough looks worthwhile, and I will be trying it. For a book on wood fired ovens, more information on baking pizza would have been helpful, particularly in distinguishing it from baking bread. Otherwise, the time and temperature suggestions for pizza are appreciated. My only wish is that recipes list ingredients in terms of weight rather than volume, using metric measures. OK, one last wish: use baker's percentages. Overall, a fine book to add to one's collection on either pizza or wood-fired ovens.

All Fired UP
Very Informative Book about wood fired cooking that includes source information about suppliers of related products, characteristics of various fire woods, and many unique recipes. As a new owner of a wood fired oven it's a great reference.

A keeper
This is a beautifully produced tribute to a neglected subject. The instructions are interesting and easy enough and it's hard not to run to the hearth and play while reading this. One of my favorite books of the year!