The open hearth is where English families took their tea, French country families prepared their pot au feu , and Italian mothers stirred their polenta. This is an exploration of both the techniques of hearth cooking and the poetry of the hearth and flame through the ages. The recipe collection offers a glimpse into the past with renditions of Brisket Baked under Ashes, Pot Roast, String-Roasted Turkey, Stockfish Stew and Tarte Tatin.