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  • John Lee

    Food Network star and veteran restaurateur Guy Fieri navigates outdoor cooking in his fifth book.

  • John Lee

    Beef ribs with orange barbecue sauce is one of 130 recipes in Guy Fieri’s new cookbook.

Guy Fieri's on fire in his newest cookbook

Published: Thursday, May. 1, 2014 - 9:09 am

Fiesty celebrity chef-restaurateur Guy Fieri of the Food Network (and Santa Rosa) seems to metaphorically be on fire a lot, or kicking up one ruckus or another. Remember the San Francisco International Airport incident last October? Or the New York Times review of Guy’s American Kitchen and Bar on Times Square in November 2012?

To his credit, he survived all that with his distinct sense of elan. Now the bad-boy host of “Diners, Drive-Ins and Dives” debuts his newest (and fifth) cookbook, “Guy On Fire: Grilling, Tailgating, Camping and More” (William Morrow, $30, 352 pages; on sale Tuesday). You’ll need the 130 recipes next time you’re outdoors and want to fire up some chow over hot coals and fragrant smoke.

Fieri may be one of a kind, but he sure can cook, as he shows in imaginative recipes that reach far beyond chicken wings and burgers. Check it: salt and pepper spareribs with Spanish romenesco sauce; soft-shell crab sandwich with homemade slaw and tartar sauce; beef ribs with orange barbecue sauce; and grilled lamb with mint mojo sauce.

One bonus is the how-to tips explaining cooking and prep techniques and procedures, such as the step-by-step on how to start a campfire for cooking, and the step-by-step on how to stuff a turkey breast. A second bonus is Fieri’s anecdotal sidebars, such as the time in Hawaii when his buddy showed him how to tenderize octopus in a “food-safe metal cement mixer.” Now, there’s a tale.

Call The Bee’s Allen Pierleoni, (916) 321-1128. Follow him on Twitter @apierleonisacbe.

Read more articles by Allen Pierleoni

About Appetizers

Chris Macias has served as The Sacramento Bee's Food & Wine writer since 2008. His writing adventures have ranged from the kitchen at French Laundry to helping pick 10 tons of zinfandel grapes with migrant farm workers in Lodi. Chris also judges regularly at food, wine and cocktail competitions around Northern California. His profile of a former gangbanger-turned-pastry-chef was included in Da Capo's "Best Food Writing 2012."

Read his Wine Buzz columns here
(916) 321-1253
Twitter: @chris_macias

Allen Pierleoni writes about casual lunchtime restaurants in The Sacramento Bee's weekly "Counter Culture" column. He covers a broad range of topics, including food, travel, books and authors. In addition to writing the weekly column "Between the Lines," he oversees the Sacramento Bee Book Club, in which well-known authors give free presentations to the public.

Read his Counter Culture reviews here
(916) 321-1128
Twitter: @apierleonisacbe

Blair Anthony Robertson is The Sacramento Bee's food critic.

Read his restaurant reviews here
(916) 321-1099
Twitter: @Blarob

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Note: The Appetizers blog switched blog platforms in August 2013. All posts after the switch are found here. Older posts are available using the list below.

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