In Flavor by Fire, join live fire cooking expert Derek Wolf for the
most interesting, flavor-packed recipes you'll cook this year.
In Derek Wolf's first book, Food by Fire, he shared the how-to behind
starting and cooking with various types of cooking fires, as well as
skillets, skewers, and more. Now he's ready to take you on another
culinary adventure--but this time it's all about flavor. From
instant classics like Chipotle Peppercorn Smoked Brisket to
envelope-pushing Chile Con Limon Candied Bacon, the recipes offer
lots of variety. All the major tastes--salty, sour, sweet, bitter, and
umami--are explored in depth. Derek also leads an investigation of
other components you should consider when it comes to flavor, such as
aroma, heat, and texture.
Each chapter explores a specific protein's taste and flavor
considerations and then tours through impressive recipes
including:
- Beef: Beer Marinated Bavette Steak with Creamy Corn Salsa, Coal
Roasted Hanger Steaks with Thai Chili Sauce, Black Garlic New York
Strips with Bone Marrow Butter, Spiced Rum-Marinated Tri-Tip
- Pork: Cotija Crusted Pork Skewers, Cocoa Molasses-Glazed Spiral
Ham, Loaded Chorizo Sandwich with Chilean Inspired Pebre
- Chicken/Turkey: Rotisserie Chicken with Alabama White Sauce, Maple
Whiskey Chicken Lollipops, Smoked Tequila Lime Spatchcocked Chicken,
Honey Habanero Rotisserie Turkey Legs, Smoked Spiced Whole Turkey
- Fish/Seafood: Garlic-Crusted Tuna with Spicy Avocado Salsa, Baked
Lobster with Buffalo Chive Butter, Coal-Roasted Lemon Herb Trout,
Sweet Tomatillo Grilled Salmon, Seared Scallops with Beer Pan Sauce,
Honey Sriracha Shrimp Skewers, Fire-Crusted Oysters Kilpatrick
- Game/Lamb/Duck: Cast-Iron Bison Ribeyes with Caramelized Red Wine
Onions, Bison Steak Frites with Spicy Gremolata Butter, Coffee Crusted
Elk Medallions, Hanging Leg of Lamb with Chimichurri Aioli, Smoked
Honey Cider Lamb Ribs, Seared Duck Breast with Black Cherry Tamarind
Sauce
With features on topics like brining, working with citrus, using
alcohol in marinades, and more, you're sure to both build on what you
know and learn something new. No matter what flavors call to you,
cooking over the fire will never be the same.
