Wood-Fired Cooking

“A wood fire is always the heart and hearth of a social gathering–I never feel more at home than when I’m cooking over the flames. Mary Karlin’s comprehensive and beautiful book introduces you to one of our most ancient, basic, and satisfying ways to cook.” –Alice Waters, founder and co-owner of Chez Panisse and author of The Art of Simple Food “In Wood-Fired Cooking, Mary Karlin combines the romance of the fire with practical information and really delicious recipes that are easy to prepare. A surefire hit.” –Joyce Goldstein, chef and author of Back to Square One and Italian Slow and Savory “Wood-Fired Cooking is sure to inspire and inform the growing leagues of adventurous cooks. Mary Karlin thoroughly–and delightfully–updates the most primitive of all cooking methods, providing plenty of tips, techniques, resources, and tempting recipes. Even if you’ve never imagined yourself advancing beyond backyard grilling, this book will inspire you to delve into the more exciting realms of cooking with live fire.” –Molly Stevens, author of All About Braising “As one of the most popular instructors at Ramekins, Mary makes outdoor cooking approachable for everyone with her wonderful teaching style. Mary’s book is a must-have guide to the world of wood-fired cooking.” –Lisa Lavagetto, culinary director at Ramekins Sonoma Valley Culinary School

Mary Karlin is a founding staff manager and chef-instructor at Ramekins Sonoma Valley Culinary School, where she has taught wood-fired cooking classes for nine years. Mary has also taught at Draeger’s, Rancho La Puerta, and the Culinary Institute of America, Greystone. A freelance food writer and traveling instructor, Mary splits her time between northern California and Superior, Arizona, where she directs her Live-Fire Cooking Camp Culinary Center. She also teaches regional cooking camps around the United States.

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