Around the Fire
  • Published: 15 April 2016
  • ISBN: 9781607747529
  • Imprint: Clarkson Potter/Ten Speed
  • Format: Hardback
  • Pages: 272
  • RRP: $85.00
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Around the Fire

Recipes for Inspired Grilling and Seasonal Feasting from Ox Restaurant [A Cookbook]

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One hundred innovative and exciting recipes for the backyard griller--inspired by the live-fire and asador cooking traditions of Latin America and the authors' popular restaurant, Ox, in Portland, Oregon.

One hundred innovative and exciting recipes for the backyard griller--inspired by the live-fire and asador cooking traditions of Latin America and the authors' popular restaurant, Ox, in Portland, Oregon.

Take your backyard barbecue game to the next level with Around the Fire, the highly anticipated debut cookbook from celebrated chefs Greg Denton and Gabrielle Quiñónez Denton. These are black-belt grilling recipes—inspired by the live-fire cooking traditions of Latin America, as well as the seasonal philosophy of their Portland, Oregon restaurant, Ox—that will change the way you think about and cook with fire. Featuring unexpected cuts of meat (like Grilled Lamb Shoulder Chops with Rosemary Marinade or Grilled Wild Halibut on the Bone with Toasted Garlic-Lemon Oil); seasonal produce (Grilled Butternut Squash with Za’atar and Charred Green Onion Yogurt will delight vegetarians and carnivores alike); and plenty of starters, salads, desserts, and drinks, Around the Fire will help make your next outdoor feast the stuff of legend.

— Mother Jones Best Cookbooks of 2016
  • Published: 15 April 2016
  • ISBN: 9781607747529
  • Imprint: Clarkson Potter/Ten Speed
  • Format: Hardback
  • Pages: 272
  • RRP: $85.00
Categories:
Share…

Praise for Around the Fire

Praise for Ox:

  • "This is the most amiable restaurant I've been to in quite a while. It's not just that the food is straight up delicious, the service sweet, and the room casually comfortable. Somehow an aura of happiness permeates the place; I can't imagine anyone going there and not having a good time. Portland's a food-obsessed town. . . But should you happen to be there, I can only echo what everybody says--go to Ox." --Ruth Reichl
  • "I, for one, will take the intense, fire-seared Painted Hills short rib at Ox in Portland, Ore.--an explosion of beef flavor at its most primal and vivid--over any steakhouse ribeye I can think of." --Wall Street Journal