"Cooking with Fire"

Wood-fired cooking is a hot trend; Cooking with Fire, by food historian and wood-fired cooking expert, stands out from the crowd with a fun, affordable, accessible approach that mixes the DIY aesthetic with a pinch of geek, a pat of humor, and a generous serving of culinary history — and, of course, truly mouthwatering recipes. 
 
Marcoux provides step-by-step instructions for building inexpensive structures that harness heat and maximize flavor, including a tannur and a simple wood-fired masonry oven. Fun, historic recipes and cultural references bring these techniques to life — accomplished cooks and weekend barbecue warriors alike will find new ways to amaze with dishes such as Roma-style bacon on a greenwood stick, roasted pork loin (Cormarye) on a spit, seared sea scallop lollipops on a griddle, and Vienna bread in a wood-fired oven. And don’t forget that favorite early American tavern treat, flip — a delicious concoction of rum, molasses, and beer mixed together and “burnt” with a red-hot poker!

Marcoux has an outdoor cooking demo and book signing tonight at 7:00 at Next Adventure located at 426 SE Grand Ave in Portland.

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