Flavor by Fire

Flavor by Fire is a gorgeous book in every way from inspiring cooking over fire information to delectable and sizzling photography to phenomenal fresh and exciting recipes. As a fellow carnivore the information is more than "just" recipes...it is pure enjoyment. And as Derek Wolf says, "But food is more than just food...". Absolutely true. I love that he details flavor vs. taste in salty, sour, bitter (the most fascinating to me as a bitter fan), sweet and savory and gives practical tips...tips that are relevant "aha" moments. He details cooking gear and types of fire, the effects of smoking, balancing flavors such as fruity and bitterness of coffee with game, texture and the importance of experience. These are all crucial but experience really resonates with me as while it may be possible to nearly replicate a dish, it is impossible to replicate the experience such as enjoying a Neapolitan dish in Naples elsewhere or comfort food created by a loved one.

Another quotation from the book, "If food is the noun, flavor is the verb" is music to my ears! This is a book I can see making about 95% of the recipes from as it is my style, original ideas/recipes packed with flavor. Amongst those I am itching to make are the rubs (especially Ancho Coffee Rub with orange peel powder), Spicy BBQ Sauce, Smoked Ribs with Honey Peppercorn BBQ Sauce, Grilled Pork Chops with Grapefruit Balsamic Vinaigrette (talk about an intriguing combination!), Golden BBQ Sticky Wings, Red Chile Sauteed Kale, Cast Iron Bison Rib Eye with Caramelized Red Wine Onions (sounds complex but once you break down the components it really isn't), Coffee-Crusted Elk Medallions with Huckleberry Wine Sauce (I know hunters), Smoked Honey Cider Lamb Ribs (I am in the process of making the delicious honey cider sauce for supper) and Seared Duck Breast with Black Cherry Tamarind Sauce (I adore tamarind).

If you are a fire cooker or enamored by the thought of it, this book is unmissable. It would particularly appeal to those who seek the unusual yet not over the top. The recipes make sense. If the thought of cooking duck or game is daunting, this book is encouraging and approachable. You can also incorporate some of the ideas into your existing repertoire.

My sincere thank you to Quarto Publishing Group - Harvard Common Press and NetGalley for the privilege of experiencing this wondrous book. The recipes are dream worthy!

Derek Wolf is a genius when it comes to grilling over an open fire, and has even been featured on Stephen Raichlen’s popular PBS television show, Project Fire. He is the brains behind the popular website, Over the Fire. He is also the author of an excellent cookbook on the subject, Flavor by Fire: Recipes and Techniques for Bigger, Bolder BBQ and Grilling

The beginning chapters cover the basics of grilling over a fire, as well as categories of taste, and different flavors. The best part of the book, however, is the mouthwatering recipes that make up the bigger part of the cookbook. Many recipes are expected, but there are also many that are unique. Both types of recipes are written in the traditional manner with the ingredients first, followed by succinct instructions to insure that any cook, whether beginning or advanced, can prepare picture-perfect dishes from the open fire.

Most of the how-to and informational chapters include beautiful, professional photographs. Many of the recipes are also pictured, and the dishes are so appealing that it will be difficult to choose which dish to put in the “must make now” queue.

It’s always nice to get advice from someone who really knows his stuff, and this cookbook will make a perfect addition to anyone’s cookbook shelf. It will insure that dishes cooked on an open fire turn out perfectly.

Special thanks to NetGalley for supplying a review copy of this book.

This book has great ideas and instructions. You can learn about multiple ways of cooking over fire. We tried some recipes and enjoyed each one. The Alabama white sauce is amazing, we loved the scallops with beer pan sauce are both memorable recipes. We will continue cooking from this book for sure.

Derek Wolf captivated me online and now he captivated me in a beautiful cookbook. The pictures are stunning, the recipes are mouth-watering, and I can't wait to try some of these out! Wonderful cookbook and I highly recommend.

What drew me to this cookbook was the promise of flavor. Dietary restrictions in my household mean that I strive to cook delicious meals while staying very low-sodium. I've grown accustomed to (and adept at) adjusting recipes for our needs. But of course we still want our flavor! If a recipe starts out with flavor at the forefront, that's half my battle won right there.

I will be making the OTFC Sweet BBQ Sauce soon. My Roma tomatoes are ripening, and I make my own salt-free ketchup (yes, I'm *that* person), so I'm planning to reserve a cup of my ketchup aside to try this recipe.

We love our beef around here - and also venison, which I use frequently in place of beef. It'll be fun to see how these recipes can add new and exciting flavors to our beloved corn and apple fed Michigan venison!

I appreciate that Derek teaches us about cooking meat in a conversational, easy to groove along with tone. This is important when learning new techniques - it's so easy to get overwhelmed and just give up. Having a patient, understanding teacher is everything.

Oh, and I can't forget to mention the food photography. It's amazing. Your eyes will bug right out at the sight of some of the most beautiful yet utterly manly-macho shots I've seen in a long time.

My thanks to author Derek Wolf, Quarto Publishing Group, and NetGalley for allowing me to read a digital advance review copy of this book. This review is my honest and unbiased opinion.