From Roasting on a Spit to baking in a Tannur, Rediscover Techniques and Recipes That Capture the Flavors of Wood-Fire Cooking. by Paula Marcoux. Softbound, 320 pages, 8" x 10". Paula Marcoux understands the tricks and techniques of partnering with fire to cook delicious, full flavored foods. Besides great recipes you will learn to build a simple spit to roast meat over a fire. Turn a steel wok into a griddle for flat bread. Plank-roast fish with nothing more than a fire and a piece of hardwood. Simmer, saute, deep-fry, and even bake in iron pots set over live fire or hot coals. Construct a basic wood fired oven and much more. No. 703497