World Chefs: Ben Ford writes DIY manual for outdoor parties
By Richard Leong
NEW YORK (Reuters) - American chef Ben Ford's perfect outdoor parties are not only about great food but getting a bit down and dirty with a saw and a hammer.
In his first book "Taming the Feast," co-written with Carolynn Carreno, Ford shares recipes for a clambake and whole pig roast, including instructions for building a roasting box and cinder block pit.
The 46-year-old, who owns the restaurant Ford's Filling Station in Culver City, California, traced his penchant for building to his father, actor Harrison Ford, who had been a carpenter.
Ford, a Los Angeles native, spoke to Reuters about outdoor cooking, the local food scene and fish-head soup.
Q: Why did you write about outdoor cookouts in your book?
A: This is my next development as a chef. I was getting more into outdoor cooking. I’m also very interested in wood fires. Emotionally I really love that feeling of being around a big table with friends. I wanted to give people a blueprint and an outline for being able to create those events for themselves.
Q: What are your tips with cooking on an open fire?
A: Even on a charcoal fire, you want to rotate your meat and cooking around the grill. You want to have a very engineered approach to your cooking. I give some techniques to be able to achieve that. Continued...