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Synopsis: 2003 James Beard Award NomineeThe open hearth is where American colonials baked their beans, English families took their tea, French country families prepared their pot au feu, and Italian mothers stirred their polenta. THE MAGIC OF FIRE explores both the techniques of hearth cooking and the poetry of hearth and flame through the ages. The recipe collection offers a fascinating glimpse into the past with authentic renditions of Brisket Baked under Ashes, Pot Roast, String-Roasted Turkey, Stockfish Stew, Chocolat Ancienne, and Tarte Tatin. With its evocative and erudite narrative and extraordinary paintings by master realist Ian Everard, THE MAGIC OF FIRE is the definitive work on open-hearth cooking. ‚Ä¢ The first book to cover the complete range of open-hearth cooking techniques, including ash baking, ember roasting, hearthside grilling, string- and spit-roasting, and hearthside Dutch oven baking.‚Ä¢ Features 100 extraordinary illustrations of food and fire by master realist Ian Everard.‚Ä¢ Many of the recipes require no special equipment. Simply open the book, light a fire, and cook.Reviews"Definitive book on cooking." ‚ÄîPaula Wolfert, author of Mediterranean Grains and Greens, The Cooking of Southwest France"THE MAGIC OF FIRE is the most thoughtful and thorough study of hearth cooking I know of. His book is full of practical information (the section All about the Fireplace is a masterpiece), unconventional recipes, and fascinating historical references that link his modern perspective to this primitive art. It will inspire professionals as well as serious home cooks to recover the taste that only hearth cooking can deliver. " ‚ÄîPaul Bertolli, chef and owner, Oliveto Cafe & Restaurant, author of Chez Panisse Cooking"There is something fundamental about cooking over an open fire. I love the flames, I love the smells, and of course, I love the taste. William Rubel's THE MAGIC OF FIRE, is an indispensable guide to this lost art." ‚ÄîAlice Waters, chef and owner, Chez Panisse"THE MAGIC OF FIRE is a fabulous book! It's about flames and ashes; tripods and spider pots; campfires, hearths, and fireplaces. It's about ember-roasted vegetables, flat breads, stews, steamed puddings, salt cod‚Äîdeeply fundamental foods that will make you see the possibilities of your fireplace in a new light. Passion, experience, and good writing have met in a book that's good reading, with instructions that are clear as a bell." ‚ÄîDeborah Madison"It's a fun read, particularly for those who have always been fascinated by early American history." ‚ÄîThe Baltimore Sun "The bible of hearth cooking." ‚ÄîHouse & Garden "[An] enchanting, step-by-step, illustrated field guide." ‚ÄîThe Philadelphia Inquirer "A seemingly romantic concept that the author insists is quite practical." ‚ÄîSarasota Herald Tribune "If you're looking for something totally different, I'd dare say you probably won't find another book like this one." ‚ÄîNational Barbecue News The best instruction of skillful cooking on the hearth now in print.‚Äù ‚ÄîThe Journal of Antiques and Collectibles"
Review: Why cook by the hearth when our modern stoves offer such convenience? William Rubel's remarkable The Magic of Fire provides unexpected answers to the question, not immediately apparent to those interested in pursuing live-fire cooking and the intense flavors it produces. To be sure, the book is definitive in its exploration of open-hearth technique; readers learn everything they need to know about equipment, methods (including ash baking, ember roasting, and hearthside grilling, among others), and even about fire itself (it has various life stages, each best for a particular cooking task). Rubel also provides 100 delicious hearthside recipes for fundamental foods like roasted red peppers, ember-baked fish, pot roasts, and desserts, including bread pudding and baked apples--formulas he conscientiously walks us through.
But the book's greatest--and most exciting--virtue lies in its presentation of fire cooking not merely as a "hobbyist" project but as a means for understanding cooking itself. It does this by revealing the relationship of fire to the things it cooks; in learning, for example, that a hearthside frittata requires "a moderately mature fire with gentle to moderate flames" to cook while simple toast needs "a new to moderately mature fire with moderate to high flames," we begin to see just how cooking works. For anyone interested in this everyday but still magical feat, this is thrilling stuff. With over 100 color illustrations of the required fires (whose preparation is thoroughly detailed); a discussion of alternative cooking "venues," including campsites; and a useful food glossary, this guide, both practical and illuminating, is an unexpected treasure. --Arthur Boehm
Title: The Magic of Fire: Hearth Cooking: One ...
Publisher: William Rubel
Publication Date: 2004
Book Condition: Used: Good
Book Description Ten Speed Press. Hardcover. Book Condition: Good. This book has a light amount of wear to the pages, cover and binding. Bookseller Inventory # G1580084532I3N00
Book Description Book Condition: Very Good. In good condition and ready for quick shipment to any US location by an experienced and reliable seller. CDs and Access codes may not be included as is the case with most used books. Thanks for shopping with us!. Bookseller Inventory # 263455
Book Description William Rubel, 2004. Hardcover. Book Condition: Very Good. Great condition with minimal wear, aging, or shelf wear. Bookseller Inventory # P021580084532
Book Description William Rubel, 2004. Book Condition: good. A good reading copy. May contain markings or be a withdrawn library copy. Expect delivery in 20 days. Bookseller Inventory # 9781580084536-4
Book Description Ten Speed Press, 2002. Hardcover. Book Condition: Near Fine. Dust Jacket Condition: Near Fine. First Edition; First Printing. Small gift inscription on half-title page, else like new. DJ has one tiny scratch; 4to 11" - 13" tall. Bookseller Inventory # 20431
Book Description William Rubel, 2004. Hardcover. Book Condition: New. Ian Everard (illustrator). book. Bookseller Inventory # M1580084532
Book Description William Rubel, 2004. Hardcover. Book Condition: New. Never used!. Bookseller Inventory # P111580084532
Book Description William Rubel, 2004. Hardcover. Book Condition: Like New. Almost new condition. Bookseller Inventory # P011580084532