mkwjr Posted June 22, 2011 Report Posted June 22, 2011 I am anxiously awaiting my KK to be delivered to complete my new outdoor kitchen. While i am waiting, this forum appears to be a great resource for recipes and advanced techniques, but i would love any recommendations for books Or other resources on the basics of using a ceramic cooker. Thanks! Mike
Syzygies Posted June 22, 2011 Report Posted June 22, 2011 Re: New to ceramic cooking It's a small world, and I don't know of a cookbook that does this justice. We've all learned by experiment and from each other. If one doesn't naturally cook with fire, it's possible a gift Komodo might not take. If one has grabbed every opportunity to milk the best out of whatever fire-cooking apparatus was available, I haven't heard of a single case of buyer's remorse. A good ceramic cooker (KK makes the best) is a pizza oven, tandoor, smoker, Weber, pie and bread oven, you name it, all at once. I'm a mathematician, we believe in going to original sources. The tandoor predates the KK by oh, thousands of years. One of my favorite cookbooks is Tandoor: The Great Indian Barbecue by Ranjit Rai, ISBN13: 9781585671441, ISBN10: 1585671444. Written for Indian audience, and alas out of print.
TheNakedWhiz Posted June 22, 2011 Report Posted June 22, 2011 Re: New to ceramic cooking Mike, Here are a couple of suggestions for "cookbooks" written by Big Green Egg owners that contain a fair amount of how to information: http://www.nakedwhiz.com/cookbooks.htm Check out the top two entries. Good luck! Doug
jdbower Posted June 22, 2011 Report Posted June 22, 2011 Re: New to ceramic cooking I liked Chris Lilly's book - probably the only cookbook I've read cover-to-cover.
mkwjr Posted June 23, 2011 Author Report Posted June 23, 2011 Re: New to ceramic cooking Thanks for the helpful advice...I will have to check these out...maybe I can even find the Indian one online someplace. Thanks again!
Hephaestus Posted June 24, 2011 Report Posted June 24, 2011 Re: New to ceramic cooking I suggest MASTERING BARBECUE, By Michael Stines. It is full of recipes, tips and techniques that can be easily applied to ceramic style cooking
