This is a good cookbook as well as an interesting read. The first portion of the book discusses the cooking methods and the second (much larger) if full of yummy recipes and mouthwatering pictures. I can’t wait to try the bacon-wrapped maple bourbon chicken skewers!

As the author Derek Wolf says in his introduction, food cooked over fire is rustic and natural. To me it means camping or at the very least being outdoors. It's primal and casual. Time loses significance. I like that Wolf tells his readers how he got into this method of cooking and why he does it. The unpredictable nature of fire makes it a bit more challenging, in a good way. Who isn't mesmerized by flames? The photography is just...how does one even describe it?...salivatory.

Not only does Wolf explain equipment needed, he discusses types of cooking over fire (direct, indirect), the importance of checking internal temperature including a handy chart, types of wood, building a fire, using a skillet and the hanging and leaning technique which is of particular interest to me as I still have not tried it. But now am inspired. You will learn about herb brushes, how to clean cast iron skillets, cooking in salt, how to truss a chicken, seasoning blends, grilling vs. barbecue and a fascinating story of the inception of the Wolf Burger!

Amongst the recipes I am happily planning to try are Honey Espresso-Glazed Pork Chops, Sweet Adobo Chicken Wings, Sweet and Spicy Glazed Scallops, Campfire Hot Salmon, Charred and Glazed Pineapple (this will be my first try at this...looks absolutely delectable), Smoked Pork Belly Burnt Ends and Caramelized Carrots. I am a marinade/brine/rub fanatic so am happy to see them in this book along with herb butters. I know what we will be having for dinner tomorrow.

Anyone interested in learning how to cook over a fire or those who have done it for ages, do pick up this inspiring book. It is pretty wonderful.

My sincere thank you to Quarto Publishing Group - Harvard Common Press and NetGalley for the privilege of reading (and drooling on) the e-ARC of this remarkable book.

Food by Fire is unlike any cookbook I've ever read. It's a great how-to manual of how to use heat both directly and indirectly in your cooking. The book does a great job of showing different meals to cook and doesn't focus solely on beef. I especially loved all of the sides and vegetables. Each recipe is carefully explained for the average home cook and paired with a gorgeous image of the perfect meal.

5/5 Stars

Thank you to NetGalley and Quarto Publishing Group – Harvard Common Press for providing me with an e-arc of this cookbook in exchange for an honest review.

This is an amazing cookbook. I could go on and on about how terrific the recipes and photos are (and they really are. The grilled veggies even look amazing) but to me that’s only a bonus of this book. The real star is the beginning section were the author gives all the information of the fire and the checking temperatures (of both the fire and food). I feel like that lesson is missing in so many other cookbooks and the author is very thorough. Now if you will excuse me I’m off to make my weight the Steakhouse Herb Butter recipe.