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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.
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
About the Author
GREG DENTON and GABRIELLE QUIÑÓNEZ DENTON are the chefs and owners of the critically acclaimed Ox Restaurant in Portland, Oregon. The James Beard Award finalists and Food & Wine best new chefs have earned rave reviews and legions of fans for their creative and edgy cooking.
STACY ADIMANDO is a food and travel journalist and cookbook author whose work has been published by NPR, Bon Appétit, Conde Nast Traveler, Food & Wine, Forbes, and many more. She lives in San Francisco.
“When Greg and Gabrielle met over a wood-fired grill at Terra Restaurant in Napa Valley, the sparks flew, in more ways than one. Their terrific new book is sure to ignite your cooking passion as well. Their restaurant in Portland is called Ox, but this cookbook is not just about the meat: check out their chapter on grilled vegetables and you’ll see what I mean.”
—Nancy Silverton, chef and co-owner of the Mozza Restaurant Group
“One way we cooks show love is to feed and nourish people. Greg and Gabrielle’s book is a true extension of this idea: it’s about the passion that comes from cooking foods over fire, passion you can feel with each turn of the page. These recipes are approachable, yet bold with flavors that will sate you from deep within.”
—Cortney Burns and Nick Balla, chefs and authors of Bar Tartine
"This is the kind of food that expands our imagination of what can be cooked on the grill ... It's a gorgeous book; rarely has anyone captured the beauty of fire and food in the way photographer Evan Sung has. ... Around the Fire takes the familiar, twists it a bit, and refreshes the whole category."
—Russ Parsons, Saveur
"Every summer, grilling gets us out of our cold-weather cooking rut, and whether you’re grinding morcilla sausage from scratch or simply firing up a steak for the first time, this cookbook will give your grilling new game."
“Try Portland chefs Gabrielle Quiñónez Denton and Greg Denton’s inspired grilling recipes, particularly for vegetables, and slather their Black Gold, a basting sauce created by heating herbs and garlic in rendered animal fat, on everything.”
– Cooking Light
"Like the old "teach a man to fish" proverb, Around the Fire is designed to give you the tools to prepare an endless number of meals, both on the grill and off. Take it one step farther, and it's about throwing get-togethers with friends and family centered around the grill."
"Give your backyard a warm welcome with Around the Fire, a beautiful book centered around cooking over fire from Greg Denton and Gabrielle Quiñónez Denton of Ox in Portland."
"Whether you do most of your summertime cooking over a campfire, a charcoal kettle, or a gas grill, this debut cookbook from the team behind the Oregon restaurant, Ox, will supply plenty of creative, seasonal menu ideas and inspirational tips, all grounded in traditional, Latin American-style live fire cooking techniques."
– Real Simple
"Everyone needs a cookbook to dream by. This book from the chefs/owners of Ox Restaurant in Portland, Ore., is mine this summer."
– Bill Daley, Chiacgo Tribune