In Food by Fire, join live fire cooking expert Derek Wolf to discover the secrets to great flavor.

Master the art of starting cooking fires and learn about the best fuel sources. Then tackle a variety of recipes using direct heat and indirect heat, mastering skillets, skewers, and more along the way.

Derek has been researching  global fire-cooking techniques for the better part of a decade, traveling around the world to learn about dishes like lamb al asador and brick-pressed chicken. He shares it all in this book. If you're looking to try  cooking on the coals with herb butter oysters or  picanha like a Brazilian steakhouse, you've come to the right place. Recipes include: 

Herb Brush Basted Bone-In Ribeye

Leaning Salmon Plank with Lemon Dill Sauce

Al Pastor Skewered Tacos

Coal Roasted Lobster Tails 

Dirty Chipotle NY Strips

Spicy Rotisserie Beef Ribs

Salt-Baked Red Snapper

Charred and Glazed Pineapple

On top of all that, you'll find recipes for killer sides like Grilled Bacon-Wrapped Asparagus, Cowboy-Broiled Cheesy Broccoli, and Charred Brussel Sprouts, as well as unique sauces like Spicy Cilantro Chimichurri and Maple Bourbon Glaze.  It's everything you need to cook your next meal by fire.