Here's a peak inside the upcoming cookbook from the team behind Camino in Oakland, Calif. Chef Russell Moore — an alum of Alice Waters' legendary restaurant Chez Panisse and James Beard Award semifinalist — opened Camino with co-owner Allison Hopelain in 2008. The restaurant is known for its locally-sourced dishes that are typically cooked in the restaurant's wood-burning oven.
San Francisco Chronicle critic Michael Bauer noted in a review of the restaurant last year: "Moore offers just three main courses because he has three fires going and assigns one cook the responsibility for a single main course each night. With such watchful eyes, the cooks can maintain total control of what comes off the grill or out of the wood-burning oven."
Moore and Hopelain's cookbook, This Is Camino, focuses on the same principles and aims to teach readers "fundamental cooking skills," including open-fire cooking. The book is broken down by main ingredient: Recipes are organized into sections such as "Vegetables," "Chicken and Egg," "Basics," "Lamb," and "Desserts." There's also a chapter focused on cocktails that includes a number of gin-based recipes.
Other recipes run the gamut from sheep's milk ricotta grilled in a fig leaf with tarragon toast to roast duck consommé with herb dumplings and wild nettles, spicy lamb ragu, and something called "egg tea." The dessert section includes recipes for Tunisian orange cake with dates and yogurt, a sesame candy, and even doughnuts. Published by Ten Speed Press, This is Camino hits shelves October 13. Check out a preview of the book below: