The Magic of Fire: Hearth Cooking: One Hundred Recipes for the Fireplace or Campfire explores both the techniques of hearth cooking and the poetry of hearth and flame through the ages.The recipe collection offers a fascinating glimpse into the past with authentic renditions of Brisket Baked under Ashes, Pot Roast, String-Roasted Turkey, Stockfish Stew, Chocolat Ancienne, and Tarte Tatin. With its evocative and erudite narrative and extraordinary paintings by master realist Ian Everard, The Magic of Fire is the definitive work on open-hearth cooking.• The first book to cover the complete range of open-hearth cooking techniques, including ash baking, ember roasting, hearthside grilling, string- and spit-roasting, and hearthside Dutch oven baking.• Features 100 extraordinary illustrations of food and fire by master realist Ian Everard.• Many of the recipes require no special equipment. Simply open the book, light a fire, and cook.REVIEWS"THE MAGIC OF FIRE is the most thoughtful and thorough study of hearth cooking I know of. His book is full of practical information (the section All about the Fireplace is a masterpiece), unconventional recipes, and fascinating historical references that link his modern perspective to this primitive art. It will inspire professionals as well as serious home cooks to recover the taste that only hearth cooking can deliver."— Paul Bertolli, chef & owner, Oliveto Cafe & Restaurant, author of Chez Panisse Cooking"There is something fundamental about cooking over an open fire. I love the flames, I love the smells, and of course, I love the taste. THE MAGIC OF FIRE is an indispensable guide to this lost art."— Alice Waters, chef & owner, Chez Panisse"THE MAGIC OF FIRE is a fabulous book! It's about flames and ashes; tripods and spider pots; campfires, hearths, and fireplaces. It's about ember-roasted vegetables, flatbreads, stews, steamed puddings, salt cod — deeply fundamental foods that will make you see the possibilities of your fireplace in a new light. Passion, experience, and good writing have met in a book that's good reading, with instructions that are clear as a bell."— Deborah Madison"The bible of hearth cooking."— House & Garden "[An] enchanting, step-by-step, illustrated field guide."The Philadelphia Inquirer"A seemingly romantic concept that the author insists is quite practical."— Sarasota Herald Tribune"If you're looking for something totally different, I'd dare say you probably won't find another book like this one."— National Barbecue News"The best instruction of skillful cooking on the hearth now in print." — The Journal of Antiques and Collectibles

    Beautifully illustrated with 32 exquisite colour paintings, the last edition of this book received many accolades and was quickly recognised as a classic. Complete with a fully revised directory covering all the varieties of apples to be found in the world's largest apple collection, The New Book of Apples includes full historical, geographical and botanical details as well as tasting notes on each type of apple. Exploring the role of apples in cooking, cider making, gardening, myth and medicine, this is an indispendable reference guide.

    Everything about chocolate and coffee: how to choose them, how to drink them and how to make delicious cakes, confectionery and other treats.

    In Consider the Eel, acclaimed writer Richard Schweid takes the reader on a journey to show how this rich yet mild-tasting fish is a vibrant part of the world culture. Discover how eels, from their birth in the Sargasso Sea to their eventual end as a piece of kabayaki or as part of an Italian Christmas dinner, are one of our oldest and least understood gifts from the sea.

    50 illustrations.

    A cookbook accompanying the main volume adapts these recipes for the modern kitchen.Drawn exclusively from American museums, art galleries, and private collections, the artworks portray still lifes, Dutch tavern and market scenes, and festive occasions by forty-five Dutch artists including such well-known painters as Jan Steen, Adriaen van Ostade, and Pieter Claesz and their less famous contemporaries such as Quiringh Gerritsz van Brekelenkam and Harmen van Steenwijck.

    The uses of fruit are varied: for food, drink, paint pigment, decoration, and medicine. The cultivation of fruit encouraged the development of plant propagation methods, grafting, hybridization, and selective breeding to produce ever improved varieties.In this book Blackburne-Maze challenges myths such as the story of Johnny Appleseed whose real name was John Chapman. The fable that he indiscriminately scattered seeds is admittedly the worst way to propagate fruit trees. In truth he established a chain of successful apple nurseries that stretched from Pennsylvania to Indiana.Fruit is illustrated with 300 large, striking and superbly reproduced color illustrations from the Lindley Library of the Royal Horticultural Society. Created by the finest botanical artists, these graceful illustrations are notable for their historical value in chronicling the evolution of fruit and as masterpieces in their own right. Included are varieties of fruit now extinct or no longer in widespread cultivation.The book is organized into the 4 major fruit groups and covers 61 varieties:Pome (apples, pears, etc.) Stone (plum, cherry, peach, etc.) Berry (currant, blueberry, etc.) Exotic (fig, citrus, olive, almond, etc.) A companion volume to the critically acclaimed and extremely popular, Flora, this book will appeal to gardeners, art lovers, and food connoisseurs.

    Patrick Dunne has made a career of collecting and researching the history of fascinating and beautiful culinary implements. His lively column in Southern Accents, The Epicurean Collector, is one of the most popular features of this American magazine and his accumulated knowledge is ripe for collecting in a book.

    This is followed by forty-six recipes, including the rather disappointingly named Chicken Salad, Bean Soup, Cheese Spread and Spice Loaf, enabling the reader to enjoy a mix of ingredients and flavours that were widely known in Anglo-Saxon England.