From Roasting on a Spit to Baking in a Tannur, Rediscovered Techniques and Recipes That Capture the Flavors of Wood-Fired Cooking
Description
Cooking with live fire goes way beyond the barbecue grill. This book helps you discover the pleasures of a variety of unconventional techniques, from roasting pork on a spit to baking bread in ashes, searing fish on a griddle, smoking turkey, making soup in a cast-iron pot, and baking pizza in a wood-fired oven, cooking bacon on a stick, and more.
