Wood, Fire & Smoke (Recipes and Techniques for Wood-Fired Cooking)
List Price:
$32.00
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Product Details
Author:
Michael Smith
Format:
Hardcover
Pages:
288
Publisher:
Penguin Canada (May 13, 2025)
Language:
English
Audience:
General/trade
ISBN-13:
9780735247222
ISBN-10:
0735247226
Weight:
40.4oz
Dimensions:
8.26" x 10.28" x 1.13"
File:
RandomHouse-PRH_Book_Company_PRH_PRT_Onix_full_active_D20260405T163751_155746740-20260405.xml
Folder:
RandomHouse
List Price:
$32.00
Country of Origin:
China
Pub Discount:
65
Case Pack:
12
As low as:
$24.64
Publisher Identifier:
P-RH
Discount Code:
A
QuickShip:
Yes
Imprint:
Penguin Canada
Overview
Over 80 innovative recipes and techniques for grilling, smoking, spit-roasting, cooking over coals, and more, from award-winning chef and master of wood-fired cooking Michael Smith.
Having spent a lifetime cooking with a passion for the flame, Michael Smith has mastered the many miraculous ways that wood, fire, and smoke go beyond merely cooking food, elevating it instead to crave-worthy meals. Gathering wood, building a fire, tending it, and cooking delicious food with it also offers us a connection to the primal art of cooking over fire.
Wood, Fire & Smoke is a celebration of the intoxicating power of live-fire cooking. In over 80 recipes, the book explores the many ways to cook with fire—methods include wood-grilled, wood-smoked, wood oven–roasted (or baked), pit-smoked, plancha-seared, fire-kissed, barbecued, and charcoal-cooked. Cooking fires, each with its own purpose, are featured throughout and include wood ovens, offset smokers, rotisserie rigs, grills, campfires, wood candles, and more.
Inside, Smith shares his knowledge and cooking techniques for building and tending every type of cooking fire as well as how to harness the magical power of smoke—hard-earned experience cooking over a myriad of fires at the award-winning wood-fired culinary experience at the picturesque Inn at Bay Fortune. The cookbook features flavour-packed recipes for every backyard cook, including Smoked Cracked Ribs with Old-School Dry Rub; Wood-Roasted Pork Loin with Roasted Sweet Potatoes and Apples, and Wilted Arugula; Smoke-Roasted Chicken Wings with Ancho Spice Rub and Blue Cheese Aioli; Ember-Roasted Caveman Ribeye Steaks with Board Sauce; Hay-Smoked Salmon with Maritime Mustard Pickles; Iron-Steamed Mussels with Tomato Basil Broth and Fire Toast, Wood Oven–Fired Pizza; Fire-Kissed Broccoli Salad with Broccoli Hummus; Garlic Thyme Campfire Potatoes; Ember-Roasted Acorn Squash with Tarragon Applesauce; and Rum Creamsicle Campfire Marshmallows.
Wood, Fire & Smoke is for everyone who wants to cook over fire—novice and experienced cooks alike.
Having spent a lifetime cooking with a passion for the flame, Michael Smith has mastered the many miraculous ways that wood, fire, and smoke go beyond merely cooking food, elevating it instead to crave-worthy meals. Gathering wood, building a fire, tending it, and cooking delicious food with it also offers us a connection to the primal art of cooking over fire.
Wood, Fire & Smoke is a celebration of the intoxicating power of live-fire cooking. In over 80 recipes, the book explores the many ways to cook with fire—methods include wood-grilled, wood-smoked, wood oven–roasted (or baked), pit-smoked, plancha-seared, fire-kissed, barbecued, and charcoal-cooked. Cooking fires, each with its own purpose, are featured throughout and include wood ovens, offset smokers, rotisserie rigs, grills, campfires, wood candles, and more.
Inside, Smith shares his knowledge and cooking techniques for building and tending every type of cooking fire as well as how to harness the magical power of smoke—hard-earned experience cooking over a myriad of fires at the award-winning wood-fired culinary experience at the picturesque Inn at Bay Fortune. The cookbook features flavour-packed recipes for every backyard cook, including Smoked Cracked Ribs with Old-School Dry Rub; Wood-Roasted Pork Loin with Roasted Sweet Potatoes and Apples, and Wilted Arugula; Smoke-Roasted Chicken Wings with Ancho Spice Rub and Blue Cheese Aioli; Ember-Roasted Caveman Ribeye Steaks with Board Sauce; Hay-Smoked Salmon with Maritime Mustard Pickles; Iron-Steamed Mussels with Tomato Basil Broth and Fire Toast, Wood Oven–Fired Pizza; Fire-Kissed Broccoli Salad with Broccoli Hummus; Garlic Thyme Campfire Potatoes; Ember-Roasted Acorn Squash with Tarragon Applesauce; and Rum Creamsicle Campfire Marshmallows.
Wood, Fire & Smoke is for everyone who wants to cook over fire—novice and experienced cooks alike.
