Food From America's Bravest
By Bob Adams


“…Firehouse Cooking…has received rave reviews from firefighters all over the country.

Palm Beach is no exception.”
Skippy Harwood, Palm Beach Daily News

“Firehouse Cooking throws cold water on the notion that the nation’s firefighters simply gobble chili and fried hamburgers between runs….it’s recipes may ring a bell for many other folks, especially those with a run-and-jump lifestyle that leaves little time for preparing meals.”
William Allen, St Louis Post-Dispatch

“Firefighters like the same kind of food the average American family likes; hearty, simple and low-budget.” Margaret LeBrun, Syracuse Post-Standard

Begun partly as a tribute to North American firefighters, FIREHOUSE COOKING: Food From America’s Bravest (Island Dog Publishing; 2004) was also a comprehensive selection of many of the best firehouse recipes across the land. Its popularity was so marked that it has sold nearly 200,000 copies in the course of its six printings. Islandog Publications proudly makes this exciting cookbook available once again, this time as a deluxe hardcover 10-year anniversary edition. Featuring North American firehouse recipes from the Atlantic to the Pacific coasts, it is an invaluable companion to the firehouse cook and homemaker alike. Compiled by Bob Adams this deluxe Special Author’s Edition begins a new life, guiding a new generation of firehouse cooks through the kitchens of North America.

With attention to detail, Islandog Publications, has restored many features and original information. Included are “the lost pictures,” and Firefighter Mike has returned to the cover. Many of the full color photographs spotlight spectacular fires from Nova Scotia to Los Angeles and Edmonton to Miami. Firefighters throughout the United States and Canada helped by contributing their favorites to the more than 200 recipes. Firehouse Cooking ranges from Appetizers to Beverages and also includes chapters for Superb Soups, Savory Salads, Quality Quick Breads, Mesmerizing Main Courses, Stately Side Dishes, and Decadent Desserts. The diversity of tastes is also in evidence in such dishes as Italian Tortellini Soup, Cheddary Meatloaf, Fire Engine Peas (Peas & Garlic), and Classic Banana Cream Pie. Of course, Firehouse Cooking would not be complete without a recipe for chili, and Adams includes two: The Perfect Chili and Award Winning Chili.

Each recipe lists ingredients in order of usage, with easy to follow instructions and clear terminology, making them a pleasure to use again and again. These recipes will satisfy any picky appetite, add a bit of variety to old standbys, and enjoy raves at the next potluck barbecue. To any cook, career or volunteer, it will become an important resource tool, and an epicurean journey through the firehouse kitchens of North America. This special edition is bound and printed in the United States of America, using the highest quality materials and finest craftsmanship.

About the Author
Bob Adams lives in Rochester, NY and was raised in the Finger Lakes wine region. His extensive travels and fascinating experiences with America’s bravest have yielded many firehouse recipes and stories far too numerous to be included in Firehouse Cooking, and he would be happy to share them with the media. In fact, Robert Adams has already been quoted extensively as “an experienced traveler” in a New York Times article. Firehouse Cooking was also featured in a segment on firehouse cooking on Good Morning America.

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