Food and flame. These are essential, basic connecting cultural threads. It is the chemistry of “the kitchen.” This book is all about cooking with fire. You can do it on the grill, over a campfire, on glowing embers, on a stick, with a pot, a Dutch oven, a cast iron skillet or wrapped in aluminum foil. The method and ingredients are up to you. The satisfaction will be inherent in the task. Chew on these recipes, but heat them up first.
“Sticks, a log, matches, meat and an idea. That is how cooking gets started.”