Issue 1: Wood Fire Cooking
Bon Vivant's inaugural issue explores the world of cooking over a live wood fire. Building and harnessing fire’s energy to cook is one of mankind’s most important innovations, and even city slickers like us love to get our hands dirty to hear the crackle of wood and smell that delicious smoke as we return to those roots, applying fire’s je ne sais quoi to food whenever we can. And it’s something that everyone can do—whether in a kettle grill in a park, a fire ring while camping, or your own backyard grilling emporium, wood fire cooking is approachable yet multi-dimensional. Issue 1 explores these angles and more, including cooking in a wood-fired oven, over an open fire in the field, and even right in your home’s fireplace.
Sold Out!
Bon Vivant's inaugural issue explores the world of cooking over a live wood fire. Building and harnessing fire’s energy to cook is one of mankind’s most important innovations, and even city slickers like us love to get our hands dirty to hear the crackle of wood and smell that delicious smoke as we return to those roots, applying fire’s je ne sais quoi to food whenever we can. And it’s something that everyone can do—whether in a kettle grill in a park, a fire ring while camping, or your own backyard grilling emporium, wood fire cooking is approachable yet multi-dimensional. Issue 1 explores these angles and more, including cooking in a wood-fired oven, over an open fire in the field, and even right in your home’s fireplace.
Sold Out!
Bon Vivant's inaugural issue explores the world of cooking over a live wood fire. Building and harnessing fire’s energy to cook is one of mankind’s most important innovations, and even city slickers like us love to get our hands dirty to hear the crackle of wood and smell that delicious smoke as we return to those roots, applying fire’s je ne sais quoi to food whenever we can. And it’s something that everyone can do—whether in a kettle grill in a park, a fire ring while camping, or your own backyard grilling emporium, wood fire cooking is approachable yet multi-dimensional. Issue 1 explores these angles and more, including cooking in a wood-fired oven, over an open fire in the field, and even right in your home’s fireplace.
Sold Out!
