In these days of freeze-dried food and/or Freezer Bag Cooking (really hydration), cooking on a campfire has become a lost art.
Back in the 1940's and 50's, campfires were all that was available for cooking. My mother was a true gourmet camp cook! She used to make pie, cake and yeast rolls, using aluminum pie/cake tins (lighter substitute for a dutch oven) and coals from the campfire. Yes, once in a while (usually not more than once a week) we had to scrape off a little burn, but even so they were delicious! Of course back then hardly anyone was in the backcountry (we'd go for a week or more without meeting anyone, and then it was usually a sheepherder), so wood resources were not scarce, even around timberline, as they are now.
I have gotten lazy in my old age, so I do the Freezer Bag thingy--no dishes to wash, and no worries about scarce wood resources or fire scars. I suspect that if I were in an area where firewood was plentiful, no fire danger and plenty of existing fire scars to use, I could relearn those skills she taught me, given sufficient motivation. Which I don't have, sorry!