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Smart, thoughtful, and sophisticated, this is part of a series of small books ((5" x 7", 36 pages), which offer cooks a creative menu to share with a small group of friends or family (four to six people depending on how heartily they eat).

In Issue 10, the focus is on live fire cooking and accompaniments. 

The books themselves are simply designed and printed, though the recipes show flair. The menu the recipes comprise is never routine. Author Brian Voll, a gifted home cook who was urged to published by friends who raved about his dinners, offers here:

• A Gin and Cantaloupe Cocktail
• Almonds, smoky and warmed by the fire
• Roasted Potatoes with Tonnato Sauce
• Baba Ganoush made with Eggplants charred over an open fire
• Lamb Kebab 
• Pita (made in the oven)
• Butter Ice Cream with Strawberry Ginger Jam  
• Smoky Warm Almonds

The book contains a shopping list, and you’ll note that Voll tries to make the most of every ingredient he calls for.

Paperback.