Chapter 1 A Fire and a Stick
Back to Basics - Getting Started: Roasting on a Stick - Toasting Cheese - Roasting in Ashes and Coals - Baking Bread under the Ashes
Chapter 2 A Few Simple Tools
Spit Roasting - How to Make an Efficient and Pleasant Roasting Hearth - The Spit - Roast on a String - Cooking on Skewers - The Grill - The Schwenker - The Plank - Searing with a Hot Iron
Chapter 3 Pots and Pans
The Griddle in All Its Guises - Cakes on the Griddle - Tortillas -- Griddled Breads of Northwestern Europe - British Griddle Breads - Other Things to Cook on the Griddle - The Griddle on Steroids: The Argentine Infiernillo - Pots over Fire - The Clay Pot - Iron Pots and Pans - Shallow Frying - Deep Frying - Baking Bread in a Cast-Iron Pot
Chapter 4 More Gear
The Tannur, the Furnace, and the Potager - The Cast-Iron Cookstove - Smoke - Barbeque, Two Ways
Chapter 5 Retained Heat
Underground Inspiration from around the World - The Earth Oven: Cooking in a Hole in the Ground - The Masonry Oven - Building a Basic Wood-Fired Oven - Getting Ready to Bake - Heating an Oven - Cooking with an Oven Full of Fire - Getting Ready for Pizza - Using Retained Heat - The Cooling Curve - Bread for the Wood-Fired Oven - Natural Leavening for Your Wood-Fired Bread - Natural Leavening Q & A - Overnight Cooking Traditions - Overnight in a New England Brick Oven
Resources, References, and Details
Acknowledgements
Index
