On Food And Cooking: The Science And Lore Of The Kitchen Hardcover – .Dff, November 23, 2004
From small campfires to artistic custom-made grills and smokers, we visit residence cooks, pitmasters, and chefs who’re fascinated by hearth and food. The smoke alerts take host Roger Mooking across the nation, together with the American South for different kinds of regional barbecue, the Pacific Northwest for a tribal salmon bake, and New England for a novel seafood feast.
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Then, Roger makes his way to Old Post Office Restaurant in Door County, Wisconsin, where they cook local fish in a cauldron and lights it up with an explosive wildfire. And, in Napa Valley, father-daughter staff built a towering outside oven in the midst of their household winery. Roger helps them bake entire fish in a California King-dimension salt mattress between not one, however two raging fires. I talked about …