For those interested in traditional foodways and cooking methods, William Rubel, a specialist in the field, has written a definitive text on hearth cooking. The Magic of Fire (2002) takes the skill of open fire cooking beyond the ordinary barbecue, smoking, and grilling book. He writes with authority on how to use embers, ash, live fire, and heat radiation with simple and traditional cooking implements.
A forager, gardener, baker, and food historian, Rubel employs an approach of sincere enthusiasm and appreciation for the craft. The recipes—drawn both from historical texts and Rubel’s experience in those parts of the world where hearth cooking is still prominent—are well-varied to cover all aspects of any complete meal or feast: baked garlic, string-roasted turkey, polenta, fondue, brisket baked in ash, sweet potato casserole. The technical descriptions are absorbing and encourage confidence at all skill levels.
This book is sadly no longer in print, but it is still regularly requested. We are pleased to offer here an unused, Very Good first printing, only showing minor shelfwear to the case and jacket. Illustrated with Ian Everard’s exquisite watercolors, this is a real treat for hearth cooking specialists and novices alike.