{"product_id":"food-x-fire-derek-wolf-cookbook","title":"Food by Fire by Derek Wolf – Hardback Cookbook","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eFormat:\u003c\/strong\u003e Hardback, 208 pages\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eAuthor:\u003c\/strong\u003e Derek Wolf, creator of Over the Fire Cooking\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003ePublisher:\u003c\/strong\u003e Harvard Common Press, 2021\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eInside:\u003c\/strong\u003e Fire-starting and fuels, direct and indirect fire cooking, vegetables and sides, sauces, marinades and rubs\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest for:\u003c\/strong\u003e Open-fire and charcoal cooks who want big flavour and global techniques\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eISBN:\u003c\/strong\u003e 9781592339754\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eFood by Fire, styled Food x Fire on its cover, is Derek Wolf's hardback guide to cooking over live fire, from the creator of Over the Fire Cooking, covering how to build and manage fires through to direct and indirect recipes from around the world.\u003c\/strong\u003e It runs from easy wins for beginners to techniques like lamb al asador and brick-pressed chicken.\u003c\/p\u003e\n\u003ch2\u003eReal fire, real flavour\u003c\/h2\u003e\n\u003cp\u003eDerek Wolf built Over the Fire Cooking into one of the biggest live-fire communities online by showing that cooking over flames is simple and fun. He's spent years travelling to learn fire techniques from other cultures, and this book gathers them into one practical, punchy guide.\u003c\/p\u003e\n\u003ch2\u003eWhat's inside\u003c\/h2\u003e\n\u003cp\u003eIt opens with Getting Started: Respecting the Flame, covering fire-building and the best fuels. Chapters on direct fire cooking and indirect fire cooking follow, with skillets, skewers, planks, rotisserie and hanging methods, then vegetables and sides and a chapter of sauces, marinades and rubs.\u003c\/p\u003e\n\u003cp\u003eThe publisher's highlights include Herb Brush Basted Bone-In Ribeye, Leaning Salmon Plank with Lemon Dill Sauce, Al Pastor Skewered Tacos, Coal Roasted Lobster Tails, Dirty Chipotle NY Strips, Spicy Rotisserie Beef Ribs, Salt-Baked Red Snapper and Charred and Glazed Pineapple, with sides like Grilled Bacon-Wrapped Asparagus and sauces like Spicy Cilantro Chimichurri and Maple Bourbon Glaze.\u003c\/p\u003e\n\u003ch2\u003eWho it's for\u003c\/h2\u003e\n\u003cp\u003eFire pit, campfire and charcoal cooks who want to cook with flames rather than just over coals, and anyone following Over the Fire Cooking online. The early chapters make it friendly for beginners.\u003c\/p\u003e\n\u003ch2\u003eAbout Derek Wolf\u003c\/h2\u003e\n\u003cp\u003eDerek Wolf is the creator of Over the Fire Cooking, a website and social media channel dedicated to cooking over live fire. He and his wife Ally travel widely to learn fire techniques, he has bestselling spice lines with Spiceology, and he's also the author of \u003cem\u003eFlavor by Fire\u003c\/em\u003e.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/191_grinning-flipping-steak-flames.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eThis is the one that gets you off the gas and back to real flames. Derek opens with how to build and respect a fire, then pays it off with recipes like coal-roasted lobster tails cooked right in the embers. Grab a copy and your next steak gets the drama it deserves. Pair it with \u003ca href=\"\/products\/green-fire-francis-mallmann-cookbook\"\u003eGreen Fire\u003c\/a\u003e from the master of Argentine fire and \u003ca href=\"\/products\/cooking-with-fire-duncan-welgemoed-cookbook\"\u003eCooking with Fire\u003c\/a\u003e for an Aussie chef's take. Serve the ribeye with \u003ca href=\"\/products\/jimmy-chimichurri-hot-spicy-argentinian-herb-sauce-200g\"\u003eJimmy Chimichurri Hot \u0026amp; Spicy\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Ember-Roasted Onion Relish\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eThrow it in the fire and walk away. Seriously.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 3 brown onions (skin on), 2 tbsp red wine vinegar, 3 tbsp olive oil, 1 red chilli (chopped), a handful of parsley, salt\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eNestle the whole onions straight into hot embers for 30 to 40 minutes, turning once, until black outside and soft inside.\u003c\/li\u003e\n\u003cli\u003eCool slightly, peel away the burnt layers and roughly chop the sweet centres.\u003c\/li\u003e\n\u003cli\u003eToss with the vinegar, oil, chilli, parsley and salt, and spoon over steak or sausages.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e The charred skin protects the onion so it steams in its own juices, turning sweet and smoky.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003ch3\u003eWho wrote Food by Fire?\u003c\/h3\u003e\u003cp\u003eFood by Fire was written by Derek Wolf, creator of the live-fire cooking website and social channels Over the Fire Cooking.\u003c\/p\u003e\n\u003ch3\u003eIs Food by Fire the same book as Food x Fire?\u003c\/h3\u003e\u003cp\u003eYes. The publisher's title is Food by Fire, and the cover is styled Food x Fire.\u003c\/p\u003e\n\u003ch3\u003eIs Food by Fire good for beginners?\u003c\/h3\u003e\u003cp\u003eYes. It starts with fire-building and fuels and offers easy wins before moving to more ambitious global techniques.\u003c\/p\u003e\n\u003ch3\u003eIs Food by Fire a hardback, and how many pages?\u003c\/h3\u003e\u003cp\u003eYes. It's a 208-page hardback (paper over board) published by Harvard Common Press in 2021.\u003c\/p\u003e\n\u003ch3\u003eWhat's inside Food by Fire?\u003c\/h3\u003e\u003cp\u003eChapters cover fire basics, direct and indirect fire cooking, vegetables and sides, and sauces, marinades and rubs, with recipes like coal-roasted lobster tails and herb-basted ribeye.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"Who wrote Food by Fire?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Food by Fire was written by Derek Wolf, creator of the live-fire cooking website and social channels Over the Fire Cooking.\"}}, {\"@type\": \"Question\", \"name\": \"Is Food by Fire the same book as Food x Fire?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. The publisher's title is Food by Fire, and the cover is styled Food x Fire.\"}}, {\"@type\": \"Question\", \"name\": \"Is Food by Fire good for beginners?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. It starts with fire-building and fuels and offers easy wins before moving to more ambitious global techniques.\"}}, {\"@type\": \"Question\", \"name\": \"Is Food by Fire a hardback, and how many pages?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. It's a 208-page hardback (paper over board) published by Harvard Common Press in 2021.\"}}, {\"@type\": \"Question\", \"name\": \"What's inside Food by Fire?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Chapters cover fire basics, direct and indirect fire cooking, vegetables and sides, and sauces, marinades and rubs, with recipes like coal-roasted lobster tails and herb-basted ribeye.\"}}]}\u003c\/script\u003e","brand":"BOOKS","offers":[{"title":"Default Title","offer_id":67824794894388,"sku":"9781592339754","price":40.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/food-x-fire-derek-wolf-cookbook-front.png?v=1792910277","url":"https:\/\/www.therubhub.com.au\/products\/food-x-fire-derek-wolf-cookbook","provider":"THE RUB HUB","version":"1.0","type":"link"}