THE RIVER COTTAGE OUTDOOR COOKING HANDBOOK. By John Wright. River Cottage Handbook No. 17.

2019 1st edition. 8vo (137 x 206mm). Pp256,ad. Colour photographs throughout, introduction by Hugh Fearnley-Whittingstall. Matt pictorial boards, issued without a dust-wrapper.

Before the advent of the modern domestic oven, everything was cooked over an open fire. This is a modern manual of all aspects of open-fire cookery, outdoors. The author is a professional chef who has worked with Hugh Fearnley-Whittingstall for over a decade, and is the author of Pigs and Pork. Original and interesting, and very wide-ranging. Chapters include: Fire basics; Open-fire cooking; The earth oven; The wood oven; spit-roasting; Slow barbecuing; Useful things. No. 17 in the terrific series of River Cottage Handbooks.