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The open hearth is where American colonials baked their beans, English families took their tea, French country families prepared their pot au feu, and Italian mothers stirred their polenta. 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.<br /><br />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.<br /><br />• 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.<br />• Features 100 extraordina