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.
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.Hinweis: Dieser Artikel kann nur an eine deutsche Lieferadresse ausgeliefert werden.
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.
Inhaltsangabe
Chapter 1 A Fire and a Stick Back to Basics Getting Started: Roasting on a Stick Toasting Cheese Roasting in Ashes and Coals Baking Bread under the Ashes Chapter 2 A Few Simple Tools Spit Roasting How to Make an Efficient and Pleasant Roasting Hearth The Spit Roast on a String Cooking on Skewers The Grill The Schwenker The Plank Searing with a Hot Iron Chapter 3 Pots and Pans The Griddle in All Its Guises Cakes on the Griddle Tortillas Griddled Breads of Northwestern Europe British Griddle Breads Other Things to Cook on the Griddle The Griddle on Steroids: The Argentine Infiernillo Pots over Fire The Clay Pot Iron Pots and Pans Shallow Frying Deep Frying Baking Bread in a Cast Iron Pot Chapter 4 More Gear The Tannur, the Furnace, and the Potager The Cast Iron Cookstove Smoke Barbeque, Two Ways Chapter 5 Retained Heat Underground Inspiration from around the World The Earth Oven: Cooking in a Hole in the Ground The Masonry Oven Building a Basic Wood Fired Oven Getting Ready to Bake Heating an Oven Cooking with an Oven Full of Fire Getting Ready for Pizza Using Retained Heat The Cooling Curve Bread for the Wood Fired Oven Natural Leavening for Your Wood Fired Bread Natural Leavening Q & A Overnight Cooking Traditions Overnight in a New England Brick Oven Resources, References, and Details Acknowledgements Index
Chapter 1 A Fire and a Stick Back to Basics Getting Started: Roasting on a Stick Toasting Cheese Roasting in Ashes and Coals Baking Bread under the Ashes Chapter 2 A Few Simple Tools Spit Roasting How to Make an Efficient and Pleasant Roasting Hearth The Spit Roast on a String Cooking on Skewers The Grill The Schwenker The Plank Searing with a Hot Iron Chapter 3 Pots and Pans The Griddle in All Its Guises Cakes on the Griddle Tortillas Griddled Breads of Northwestern Europe British Griddle Breads Other Things to Cook on the Griddle The Griddle on Steroids: The Argentine Infiernillo Pots over Fire The Clay Pot Iron Pots and Pans Shallow Frying Deep Frying Baking Bread in a Cast Iron Pot Chapter 4 More Gear The Tannur, the Furnace, and the Potager The Cast Iron Cookstove Smoke Barbeque, Two Ways Chapter 5 Retained Heat Underground Inspiration from around the World The Earth Oven: Cooking in a Hole in the Ground The Masonry Oven Building a Basic Wood Fired Oven Getting Ready to Bake Heating an Oven Cooking with an Oven Full of Fire Getting Ready for Pizza Using Retained Heat The Cooling Curve Bread for the Wood Fired Oven Natural Leavening for Your Wood Fired Bread Natural Leavening Q & A Overnight Cooking Traditions Overnight in a New England Brick Oven Resources, References, and Details Acknowledgements Index
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