Food & Drink » Food & Drink Stories

Back to basics: cooking with fire



Now that the outdoor cooking season is officially here, Chris Schlesinger and John Willoughby have a perfect -- and manly -- suggestion. Don't mess with ceramic briquettes or gas tanks or the giant George Forman grill: Go the caveman route and use fire.

"Let the Flames Begin: Tips, Techniques and Recipes for Real Live Fire Cooking" (W.W. Norton & Company; $30) spells out the steps to smoking, grilling, roasting and barbecuing. From picking equipment to battle plans for preparing ribs, fish, veggies and desserts, Schlesinger, a restaurant owner and chef, and Gourmet executive editor Willoughby bridge the gap between outdoor cooking and the delights of playing with fire.

With 250 recipes, such as "silky Turkish eggplant dip" and "spicy sausage-stuffed trout with hoisin glaze and sesame crust," this book goes beyond roast beast and on to flaming excellence.

We welcome readers to submit letters regarding articles and content in Orlando Weekly. Letters should be a minimum of 150 words, refer to content that has appeared on Orlando Weekly, and must include the writer's full name, address, and phone number for verification purposes. No attachments will be considered. Writers of letters selected for publication will be notified via email. Letters may be edited and shortened for space.

Email us at

Orlando Weekly works for you, and your support is essential.

Our small but mighty local team works tirelessly to bring you high-quality, uncensored news and cultural coverage of Central Florida.

Unlike many newspapers, ours is free – and we'd like to keep it that way, because we believe, now more than ever, everyone deserves access to accurate, independent coverage of their community.

Whether it's a one-time acknowledgement of this article or an ongoing pledge, your support helps keep Orlando’s true free press free.