Taming the Feast: Ben Ford's Field Guide to Adventurous Cooking by Ben Ford and Carolynn Carreño

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  • Whole roasted pig (page 16)

    from Taming the Feast: Ben Ford's Field Guide to Adventurous Cooking Taming the Feast by Ben Ford and Carolynn Carreño

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  • Pig brine (page 20)

    from Taming the Feast: Ben Ford's Field Guide to Adventurous Cooking Taming the Feast by Ben Ford and Carolynn Carreño

    • Categories: Dressings & marinades; Vegan; Vegetarian
    • Ingredients: kosher salt; garlic; bay leaves; coriander seeds; black peppercorns; juniper berries; dried red pepper flakes; whole cloves
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  • Puerco BBQ sauce (page 24)

    from Taming the Feast: Ben Ford's Field Guide to Adventurous Cooking Taming the Feast by Ben Ford and Carolynn Carreño

    • Categories: Sauces for meat; Cooking ahead; Cooking for a crowd
    • Ingredients: tomatoes; yellow onions; pineapple juice; apple cider vinegar; oranges; Worcestershire sauce; hoisin sauce; ketchup; unsulfured molasses; canned chipotle chiles in adobo sauce; fresh ginger; soy sauce; ancho chile powder; ground star anise; ground coriander; ground cinnamon; sweet smoked paprika
    • Accompaniments: Whole roasted pig; Bone-in roasted pork leg
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  • Botanas with spicy lime salt and honey cream (page 24)

    from Taming the Feast: Ben Ford's Field Guide to Adventurous Cooking Taming the Feast by Ben Ford and Carolynn Carreño

    • Categories: Dips, spreads & salsas; Spice / herb blends & rubs; Appetizers / starters; Cooking ahead; Cooking for a crowd; Entertaining & parties; Mexican
    • Ingredients: crema Mexicana; limes; honey; ground cayenne pepper; jicama; seedless cucumbers; green-skinned apples; kosher salt
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  • Quinoa and red rice salad (page 25)

    from Taming the Feast: Ben Ford's Field Guide to Adventurous Cooking Taming the Feast by Ben Ford and Carolynn Carreño

    • Categories: Salads; Side dish; Cooking ahead; Cooking for a crowd; Entertaining & parties; Vegan; Vegetarian
    • Ingredients: red rice; thyme sprigs; quinoa; cilantro; lemons; red onions; seedless cucumbers; serrano chiles; avocados; scallions; toasted pecans; basil; mint
    • Accompaniments: Whole roasted pig
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  • Green papaya slaw (page 26)

    from Taming the Feast: Ben Ford's Field Guide to Adventurous Cooking Taming the Feast by Ben Ford and Carolynn Carreño

    • Categories: Salads; Side dish; Cooking ahead; Entertaining & parties; Thai
    • Ingredients: green papayas; baby carrots; seedless cucumbers; cilantro; scallions; limes; fish sauce; rice vinegar; jalapeño chiles
    • Accompaniments: Whole roasted pig
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  • Scallion skillet pancakes (page 26)

    from Taming the Feast: Ben Ford's Field Guide to Adventurous Cooking Taming the Feast by Ben Ford and Carolynn Carreño

    • Categories: Pancakes, waffles & crêpes; Main course; Cooking ahead; Entertaining & parties; Vegan; Vegetarian
    • Ingredients: baking potatoes; whole wheat flour; scallions; safflower oil; serrano chiles; dried thyme; ground cumin
    • Accompaniments: Whole roasted pig
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  • Coconut and banana Mason jar cream "pies" (page 28)

    from Taming the Feast: Ben Ford's Field Guide to Adventurous Cooking Taming the Feast by Ben Ford and Carolynn Carreño

    • Categories: Mousses, trifles, custards & creams; Dessert; Cooking ahead; Entertaining & parties
    • Ingredients: all-purpose flour; butter; egg yolks; lemons; unsweetened coconut milk beverage; unsweetened shredded coconut; heavy whipping cream; bananas
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  • Sweet tart dough (page 29)

    from Taming the Feast: Ben Ford's Field Guide to Adventurous Cooking Taming the Feast by Ben Ford and Carolynn Carreño

    • Categories: Pies, tarts & pastries; Cooking ahead
    • Ingredients: all-purpose flour; butter; egg yolks; lemons
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  • Bone-in roasted pork leg (page 30)

    from Taming the Feast: Ben Ford's Field Guide to Adventurous Cooking Taming the Feast by Ben Ford and Carolynn Carreño

    • Categories: Dressings & marinades; Main course; Cooking for a crowd; Entertaining & parties
    • Ingredients: pork legs; ancho chile powder; kosher salt; garlic; bay leaves; coriander seeds; black peppercorns; juniper berries; dried red pepper flakes; whole cloves
    • Accompaniments: Puerco BBQ sauce
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  • Cuban pork sandwiches (page 31)

    from Taming the Feast: Ben Ford's Field Guide to Adventurous Cooking Taming the Feast by Ben Ford and Carolynn Carreño

    • Categories: Sandwiches & burgers; Main course; Cuban
    • Ingredients: sour orange juice; garlic; dried oregano; ground cumin; roast pork; ciabatta rolls; mayonnaise; ham; Swiss cheese; dill pickles; yellow mustard
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  • "Fat Jack's" double cheeseburger with avocado (page 36)

    from Taming the Feast: Ben Ford's Field Guide to Adventurous Cooking Taming the Feast by Ben Ford and Carolynn Carreño

    • Categories: Grills & BBQ; Sandwiches & burgers; Sauces for meat; Main course; Cooking ahead; Cooking for a crowd; Entertaining & parties; Picnics & outdoors
    • Ingredients: ground beef; cheddar cheese; tomatoes; iceberg lettuce; dill pickle chips; avocados; sesame seed hamburger buns; butter; mayonnaise; ketchup; sweet pickle relish; Worcestershire sauce; garlic powder; onion powder
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  • "Fat Jack's burgers: the indoor version (page 38)

    from Taming the Feast: Ben Ford's Field Guide to Adventurous Cooking Taming the Feast by Ben Ford and Carolynn Carreño

    • Categories: Sandwiches & burgers; Sauces for meat; Main course; Cooking ahead; Cooking for a crowd; Entertaining & parties
    • Ingredients: ground beef; cheddar cheese; tomatoes; iceberg lettuce; dill pickle chips; avocados; sesame seed hamburger buns; butter; mayonnaise; ketchup; sweet pickle relish; Worcestershire sauce; garlic powder; onion powder
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  • Not-a-secret burger sauce (page 40)

    from Taming the Feast: Ben Ford's Field Guide to Adventurous Cooking Taming the Feast by Ben Ford and Carolynn Carreño

    • Categories: Sauces for meat; Cooking ahead
    • Ingredients: mayonnaise; ketchup; sweet pickle relish; Worcestershire sauce; garlic powder; onion powder
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  • Mayonnaise (page 40)

    from Taming the Feast: Ben Ford's Field Guide to Adventurous Cooking Taming the Feast by Ben Ford and Carolynn Carreño

    • Categories: Sauces, general; Cooking ahead; Vegetarian
    • Ingredients: egg yolks; safflower oil; white pepper; store-cupboard ingredients
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  • XX punch (page 41)

    from Taming the Feast: Ben Ford's Field Guide to Adventurous Cooking Taming the Feast by Ben Ford and Carolynn Carreño

    • Categories: Beverages / drinks (no-alcohol); Cooking for a crowd; Entertaining & parties
    • Ingredients: oranges; guava juice; pineapple juice; orgeat syrup; ginger ale; grenadine syrup
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  • BBQ Kennebec potato chips (page 42)

    from Taming the Feast: Ben Ford's Field Guide to Adventurous Cooking Taming the Feast by Ben Ford and Carolynn Carreño

    • Categories: Spice / herb blends & rubs; Snacks; Cooking for a crowd; Entertaining & parties; Vegan; Vegetarian
    • Ingredients: potatoes; vegetable oil; evaporated cane sugar; chili powder; New Mexico chile powder; ground chipotle chiles; ground cumin; sweet smoked paprika; onion powder; garlic powder; celery salt; dry mustard; ground cayenne pepper
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  • Grilled beer-braised bratwursts (page 42)

    from Taming the Feast: Ben Ford's Field Guide to Adventurous Cooking Taming the Feast by Ben Ford and Carolynn Carreño

    • Categories: Chutneys, pickles & relishes; Grills & BBQ; Main course; Cooking ahead; Entertaining & parties; Picnics & outdoors; German
    • Ingredients: butter; garlic; ground cayenne pepper; caraway seeds; beer; hot dog buns; mustard; sausage casings; pork shoulder; pork fatback; nutmeg; dried ginger; ground coriander; celery seeds; dried marjoram; mustard seeds; black peppercorns; bay leaves; sauerkraut
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  • Wisconsin-style brats (page 44)

    from Taming the Feast: Ben Ford's Field Guide to Adventurous Cooking Taming the Feast by Ben Ford and Carolynn Carreño

    • Categories: Main course; Cooking ahead; American; German
    • Ingredients: sausage casings; pork shoulder; pork fatback; nutmeg; dried ginger; ground coriander; celery seeds; dried marjoram
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  • Semi-homemade sauerkraut (page 46)

    from Taming the Feast: Ben Ford's Field Guide to Adventurous Cooking Taming the Feast by Ben Ford and Carolynn Carreño

    • Categories: Chutneys, pickles & relishes; Side dish; Cooking ahead; Cooking for a crowd; German; Vegan; Vegetarian
    • Ingredients: mustard seeds; caraway seeds; black peppercorns; bay leaves; sauerkraut
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  • String bean and potato salad (page 46)

    from Taming the Feast: Ben Ford's Field Guide to Adventurous Cooking Taming the Feast by Ben Ford and Carolynn Carreño

    • Categories: Salads; Side dish; Cooking ahead; Cooking for a crowd; Entertaining & parties; Vegetarian
    • Ingredients: mayonnaise; parsley; scallions; sheep cheese; fingerling potatoes; green beans
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  • Trail mix cookie and date ice cream sandwiches (page 48)

    from Taming the Feast: Ben Ford's Field Guide to Adventurous Cooking Taming the Feast by Ben Ford and Carolynn Carreño

    • Categories: Cookies, biscuits & crackers; Ice cream & frozen desserts; Dessert; Cooking ahead; Entertaining & parties
    • Ingredients: old-fashioned oats; unbleached all-purpose flour; dark brown sugar; butter; unsweetened flaked coconut; dark chocolate chips; roasted salted sunflower seeds; toasted walnuts; fresh dates; egg yolks; sugar; heavy whipping cream; milk; vanilla pods
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  • Beef chili (page 49)

    from Taming the Feast: Ben Ford's Field Guide to Adventurous Cooking Taming the Feast by Ben Ford and Carolynn Carreño

    • Categories: Chili; Main course; Cooking for a crowd; American
    • Ingredients: yellow onions; garlic; chili powder; sweet smoked paprika; ground cumin; ground cayenne pepper; dried red pepper flakes; ground coriander; New Mexico chile powder; chipotle chile powder; ground beef; chicken stock; canned crushed tomatoes; canned pinto beans; dried oregano; avocados; limes; cheddar cheese; sour cream; cilantro; serrano chiles
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  • Chicken stock (page 51)

    from Taming the Feast: Ben Ford's Field Guide to Adventurous Cooking Taming the Feast by Ben Ford and Carolynn Carreño

    • Categories: Stocks
    • Ingredients: chicken bones; carrots; yellow onions; celery; leeks; parsley; bay leaves; thyme sprigs; black peppercorns
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  • Cedar-planked wild sturgeon 1 (page 58)

    from Taming the Feast: Ben Ford's Field Guide to Adventurous Cooking Taming the Feast by Ben Ford and Carolynn Carreño

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  • ISBN 10 1476706395
  • ISBN 13 9781476706399
  • Linked ISBNs
  • Published May 06 2014
  • Format Hardcover
  • Page Count 288
  • Language English
  • Countries United States
  • Publisher Atria Books
  • Imprint Atria Books

Publishers Text

The guide to cooking with fire and feeding a crowd, restaurateur Ben Ford gives step-by-step instructions with photos and illustrations so that you can grill, smoke, or roast the whole beast outdoors—or prepare a “tamed” version of the feast in your home kitchen.

Cook big. Play with fire. Get your hands dirty.

Chef Ben Ford is known for wowing crowds with his handcrafted feasts of enormous proportions—a whole pig roast, paella for eighty, burgers for the block. Now, in Taming the Feast, his complete guide to outdoor grilling, smoking, and roasting, Ford divulges his secrets for nine jaw-dropping feasts for the adventurous home cook and DIY enthusiast.

From mouthwatering Texas-style barbecue to Wood-Fired Paella, these entertaining blueprints can be used to throw a party for the whole neighborhood or an intimate dinner for four. A culinary MacGyver, Ford also provides unique complete do-it-yourself primers for making simple custom outdoor cookers that coax the ultimate flavor out of salmon, pig, rabbit, burgers, bratwurst, turkey, and lamb. Here are easy-to-follow step-by-step instructions, drawings, and timelines for constructing a baking barrel, cinder-block oven, smoking shed, and roasting box in your own backyard.

Ford’s food reflects his passion for artisanal techniques, innovative combinations of flavors, and seasonal ingredients. Delicious sides, including Avocado Crostini with Tomatoes, Capers, Olives, Almonds, and Arugula, Persimmon Salad with Goat Cheese and Candied Pecans, Cheddar Cheese Loaf with Artisanal Ham and Spicy Brown Mustard, complement hearty main dishes. Each feast ends on a playful note with delicious desserts like classic S’mores with homemade marshmallows and graham crackers and Coconut and Banana Cream "Pies." Each chapter also includes creative recipes to make use of the leftovers you’re sure to have.

Taming the Feast is further enlivened by gorgeous photography and Ford’s stories of growing up with his father Harrison Ford, then a carpenter, and his life as chef at some of California’s most celebrated restaurants working under such pillars of California cuisine as Alice Waters, Paul Bertolli, David Tanis, Nancy Silverton, Mark Peel, and Eberhard Müller.

Whether you are hosting a pig roast, a fish fry, or a backyard barbecue family reunion, you can be sure everyone will leave your party entertained, well fed, and raving about the food.

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