When it gets really hot, and we're pushing about 106 here today, most people forgo cooking altogether, which I understand. But I still think cooking outside is a viable option. Not the last minute BBQ, but something close. If you spatch a chicken and just set it to smoke for a couple of hours, do it way ahead, it takes on a lovely hue. The seasoning is just salt, pepper and thyme. This is over oak. Then just chill it, and when dinner comes around you have something ready to go. Shred it, with a little lime and chili on a tortilla or good sturdy roll. Or a dribble of soy and sesame on top of cold noodles. This is good stuff.
Food Historian at the University of the Pacific.
Author of Eating Right in the Renaissance, Food in Early Modern Europe, Cooking in Europe 1250-1650, The Banquet, Beans (2008 IACP Jane Grigson Award) and Pancake. A cookbook with Rosanna Nafziger THE LOST ART OF REAL COOKING.
Coeditor of The Lord's Supper with Trudy Eden and Editor of A Cultural History of Food: The Renaissance.
Food Cultures of the World Encyclopedia (4 vols.) Three World Cuisines: Italian, Mexican and Chinese won the Gourmand World Cookbook Awards Best Foreign Cuisine book in the World. The Routledge International Handbook to Food Studies.
A sequel THE LOST ARTS OF HEARTH AND HOME.
Grow Food, Cook Food, Share Food from Oregon State U Press, a little book on Nuts from Reaktion and The Food History Reader from Bloomsbury. The Most Excellent Book of Cookery (translation of a 16th c. French Cookbook with Tim Tomasik) from Prospect Books. The Food Issues Encyclopedia for Sage. At the Table. Most recently: Noodle Soup: Recipes, Techniques, Obsession!