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Taming the Feast: Ben Ford's Field Guide to Adventurous Cooking

 
 
Author
Ben Ford & Carolynn Carreño. Frank Ockenfels, photos.
Publisher Atria  
Format hardcover
Product Dimensions 11.1 x 8.6 x 1 inches
ISBN 9781476706399
Pages/Publication Date 280/2014
Daedalus Item Code 50516
This item is not available.
Description
Cook big; play with fire; get your hands dirty—these are the admonitions of whole-hog chef Ben Ford, who worked with Alice Waters at Chez Panisse before opening Ford's Filling Station in Los Angeles. Ford has long championed sustainable food from farm to table, as well as using every part of an animal or plant that is edible. From a Texas-style Barbecue and Wood-Fired Paella to a Cedar-Plank Wild Sturgeon Bake, a Box-Roasted Spring Lamb, and a Wine Barrel Clambake, he presents nine unforgettable feasts, complete with outstanding side dishes and desserts. And like his famous father Harrison, Ford was first a carpenter, and provides do-it-yourself instructions for building your own baking barrel, cinder-block oven, smoking shed, and roasting box.

"[This book] is a welcome return to the roots of cooking, and celebrates one of the most pleasurable and rewarding of activities: Gathering around a fire, creating honest, rustic food, and sharing it with friends."—Alice Waters

"As you will soon discover when you open its pages, this is no ordinary cookbook—where have you ever encountered a recipe that starts with "40 pounds ground beef"? Ben Ford thinks big. In this book he shares his highly personalized art of making feasts for many at once, a kind of family-style for the whole neighborhood. Skilled chef, carpenter and performance artist, Ben's food is rooted in the values of sustainability, the use of live fire and time-tested methods and a generosity of spirit. Taming the Feast is full of lip-smacking side dishes to the central feast and much sound practical information. Most importantly, this book illustrates the fundamental tenet that great food, no matter the cuisine or the theme, is always simple food."—Paul Bertolli

 
 
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