Paula Marcoux

I originally grabbed this book because we do a lot of grilling in the summer, but it ended up being much more. From everything to choosing the best woods, building a good fire, creating a fire pit and spit and best practice for marshmallow toasting!

There's something wonderful about cooking over an open fire and Cooking With Fire gives many more options for that than hotdogs and s'mores. I will definitely be throwing an acorn squash into the coals very soon.

While a probably won't be roasting anything over a spit anytime soon, I now know how to build one. The directions are written out very clearly and with a bit of humor, for example "Wrangle your victim onto the spit..." and if you "would like to experience the life of a seventeenth-century kitchen drudge..."

The Smoke section was what appealed most to me. There was good information on what woods to choose and how to set up the smoker box. As well as temperature ranges, brine and seasonings.
Full of unique recipes and different ways to cook. I won't be using all of the techniques, but I will be trying some open fire techniques and smoking recipes.

This book was received for free in return for an honest review.… (mais)