The Outdoor Kitchen - Live-Fire Cooking from the Grill

Zusatztext “The simple! silent! elegance of cooking with fire is a summary of our craft that takes us to the true realm of taste and living.” —Francis Mallmann! author of  Mallmann on Fire   “This is my favorite way to cook. Eric captures the joy of grilling outside over an open fire—how it intimately connects you to nature! to the seasons! and to your ingredients.” —Alice Waters! Chez Panisse Informationen zum Autor Eric Werner with Nils Bernstein Klappentext Anyone can learn to cook outside over a fire with this dazzling guide to setting up an outdoor kitchen, featuring practical tips and 80 recipes from the award-winning chef of Hartwood in Tulum, Mexico. Chef Eric Werner cooks nearly every dish served at Hartwood over wood fire, without gas or electricity, and when he's not at the restaurant, he's making delicious meals for his family, grilled in his own backyard outdoor kitchen. In this book, Werner shares the secrets to and recipes for simple, unrestricted, foolproof outdoor cooking in a way that reimagines the way you cook at home. Whether you already have a grill or have never cooked outdoors before, The Outdoor Kitchen provides all the tools and inspiration you need. Featuring step-by-step blueprints for constructing your own outdoor kitchen plus variations and modifications for store-bought grills, this handbook shows you how to build a high heat quickly and achieve a perfect sear. The recipes range from grilled meats, fish, and vegetables to marinades, quick pickles, cocktails, and desserts, including: • Grilled Lamb Chops and Burnt Cherries • Rib Eye for One with Onion Jam • Salmon and Almond-Tarragon Salsa Verde • Grilled & Pickled Zucchini • Grilled Romaine with Smoked Fish Dressing • Burnt Strawberry Ice Cream Whether you're cooking for yourself or your family on a weeknight or entertaining guests on the weekend, all the recipes are straightforward, with just a few ingredients and simple methods, for dishes that emphasize fresh flavor and the magic of wood-fired cooking.Introduction All of my earliest memories of cooking are over open fire. My mother died when I was very young and my dad and I moved around a lot from country town to country town in upstate New York. My dad worked construction and was a real outdoorsman, so there wasn’t a lot of cooking going on in the house. He would hunt venison after work during the week, and we’d cut it up in the backyard, cook it on the grill, and that was dinner. Maybe we’d boil some corn with it. We also ate at a lot of roadside grills, those public grilling areas off the side of the road in the mountains. In the winter, we’d go ice fishing and people would have grills on the ice. So there wasn’t a lot of salad making, but it created an association in me of food with fire, nature, and family—something that brings people together. My father passed away when I was twelve, and I was sent to boarding school in the Catskills. They had a kitchen with a large grill on the side of a mountain next to a lake. That was where I spent most of my time. It was almost like a trade school, teaching the basics of how to cook, with most of our meals made over open fire. Eventually I was in charge of the meals for about seventy-five kids for breakfast, lunch, and dinner. I started seeing cooking as something I could focus on to make a living. My guidance counselor recommended that I go to culinary school, and the most esteemed one in the country—the Culinary Institute of America (CIA)—was only ninety minutes away in New York. I studied at CIA, but I left after the first year and a half because I couldn’t afford it anymore, and I was bursting at the seams to be part of a real professional kitchen. My first job was as a pastry chef at Payard in New York City. I worked for free—it felt like a better way to get an education and had better poten...

Product details

• Authors: Nils Bernstein, Eric Werner
• Publisher: Ten Speed
• Languages: English
• Product format: Hardback
• Released: 31.03.2020
• EAN: 9780399582370
• ISBN: 978-0-399-58237-0
• No. of pages: 256
• Dimensions: 201 mm x 259 mm x 25 mm
• Subject: Guides > Food & drink > General cookery books, basic cookery books