He goes on from there to describe the chemistry and physics of fire, the history of barbecue, how to light charcoal, what the best kind of grill to use is, how to convert a Weber charcoal grill into a blast furnace, how to use ice cubes to find the ideal temperature for grilling, and, oh yeah, how to grill a really good steak. Other sections describe the chemical reactions involved in frying, the physics of heat transfer in roasting, and why braising gives such good results.
The book alternates very readable sections on food science with extremely geeky sections on food gadgetry, and funny stories about odd ways of cooking things There are also a fair number of recipes mixed in, from old favorites like shrimp scampi and chicken piccata to improbable-seeming creations like pork chops breaded with salt-and-vinegar potato chips.
We haven't tested all the recipes in the book, by any means, but the recipes we have tried are very good indeed. And even beyond that, his explanation of the basics of cooking is wonderful. Even if you're not likely to re-wire an electric fry pan for finer temperature control, or roast chicken inside a giant terra-cotta planter from Home Depot, this book is an excellent guide to how to get great-tasting food with nothing more than meat, heat, and kosher salt.
(Originally posted on The Library of Babel.)
Article comments
1 - Bill Brown
Amazing book. I'll second his recommendation and go further: his meatloaf recipe is the best I've ever tasted.
2 - emily morse
Hi,
Hope you can help with a lost and found question. There is a restaurant in Loudin Co., in the hills/mountains, whose owners feeds their guests, in an area overlooking the best of their scenary. To date the meals are served in a tent but are soon to be moved to a new buuilding.
The restaurant was featured in The t.v.show The Best Of. Do you know the name and location of this establishment. Your help would be appreciated.
Thanks,
Emily Morse
Annapolis ,Md.