Wood, Fire & Smoke: Recipes & Techniques for Wood-Fired Cooking

Wood, Fire & Smoke: Recipes & Techniques for Wood-Fired Cooking by Chef Michael Smith will be released on May 13.

Having spent a lifetime cooking with a passion for the flame, Smith has mastered the many ways that wood, fire, and smoke go beyond merely cooking food, elevating it instead to crave-worthy meals. Gathering wood, building a fire, tending it, and cooking delicious food with it also offers a connection to the primal art of cooking over fire.

Wood, Fire & Smoke is a celebration of the intoxicating power of live-fire cooking. In over 80 recipes, the book explores the many ways to cook with fire—methods include wood-grilled, wood-smoked, wood oven–roasted (or baked), pit-smoked, plancha-seared, fire-kissed, barbecued, and charcoal-cooked. Cooking fires, each with its own purpose, are featured throughout and include wood ovens, offset smokers, rotisserie rigs, grills, campfires, wood candles, and more.

A book launch will be held during The Inn at Bay Fortune’s opening weekend, May 16–18. Reservations are required (innatbayfortune.com/special-events-offerings). Bookmark in Charlottetown is hosting a book signing on May 31 from 10 am–12 pm. Drop by the store at 172 Queen Street, meet Chef Michael Smith, and get a signed copy of his cookbook.