Cooking with fire goes way beyond the traditional Aussie barbecue. Maeve O’Meara joins passionate advocates of cooking with fire – from Asia and the Americas, to the Middle East and Europe – as Food Safari Fire features the inventive ways people cook with fire using age-old techniques and tools.
Discover the pleasures of baking in ashes, smoking fish, grilling over hot coals, one-pot cooking on an open flame, roasting in a wood-fired oven and the impressive heat of tandoors at work. Food Safari Fire explores the methods and recipes that capture the flavours of fire: from how to cook the perfect steak, to preparing your own spit roast, Maeve reveals the techniques and secrets that remind us all that everything tastes better cooked with fire!
Take a journey around the world of cuisines, and delight in all the flame-licked flavours the world has to offer, including Smoked 12-hour beef brisket and pulled pork; Tandoori prawns, spatchcock and lamb cutlets; Croatian baked octopus; Chilean pork belly; Argentinian asado; Mexican tacos; Syrian kafta; Filipino chicken inasal; Sardinian suckling pig; Spanish perol; Greek lamb on the spit; Chinese tea-smoked duck; and many, many more.
Cooking with fire goes way beyond the traditional Aussie barbecue. Maeve O’Meara joins passionate advocates of cooking with fire – from Asia and the Americas, to the Middle East and Europe – as Food Safari Fire features the inventive ways people cook with fire using age-old techniques and tools.
Discover the pleasures of baking in ashes, smoking fish, grilling over hot coals, one-pot cooking on an open flame, roasting in a wood-fired oven and the impressive heat of tandoors at work. Food Safari Fire explores the methods and recipes that capture the flavours of fire: from how to cook the perfect steak, to preparing your own spit roast, Maeve reveals the techniques and secrets that remind us all that everything tastes better cooked with fire!
Take a journey around the world of cuisines, and delight in all the flame-licked flavours the world has to offer, including Smoked 12-hour beef brisket and pulled pork; Tandoori prawns, spatchcock and lamb cutlets; Croatian baked octopus; Chilean pork belly; Argentinian asado; Mexican tacos; Syrian kafta; Filipino chicken inasal; Sardinian suckling pig; Spanish perol; Greek lamb on the spit; Chinese tea-smoked duck; and many, many more.
With recipes and tips from home cooks, pit masters and chefs, including Tetsuya Wakuda, Adam D’Sylva, Guy Grossi, Frank Camorra and more, Food Safari Fire will have readers cooking up a firestorm!
Show more
New Zealand
United Kingdom
