Food

Read Up on Live Fire Cooking in These Books

Plate Staff

“The essence of our cooking isn’t ultimately the fire,” writes Allison Hopelain in the introduction to This Is Camino. At Camino, the restaurant Hopelain runs with her husband, Russell Moore, most of the food—from sand dabs baked in fig leaves to eggplant gratin and charred flatbreads—is made in the massive wood-fire oven that serves as a centerpiece in the Oakland, Calif., restaurant. But “the fire’s simply a (huge, roaring) means to an end,” Hopelain writes. “At its heart, Camino is about an approach to food, one that can happen anywhere.” We hope that no matter what live-fire setup or equipment you’re working with, you’re still inspired to take your own wood-fired approach to the recipes in this issue and the source list below.

 

  • This Is Camino, Russell Moore and Allison Hopelain (Ten Speed Press, 2015)
  • CinCin: Wood Fired Cucina, Andrew Richardson (Figure 1 Publishing, 2016)
  • Around the Fire: Recipes for Inspired Grilling and Seasonal Feasting from Ox Restaurant, Greg Denton and Gabrielle Quiñónez Denton with Stacy Adimando (Ten Speed Press, 2016)
  • Mallmann on Fire: 100 Inspired Recipes to Grill Anytime, Anywhere, Francis Mallmann (Artisan, 2014)

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