The Scandinavian flavours of open-fire cooking
Author: Niklas Ekstedt
Publisher: Pavilion Books
The crackling of birch, the sizzle of the pot and the scent of wood smoke in the air... the relaxed style that typifies Scandinavian open-fire cooking is explored in this cool new cookbook from Michelin-starred chef, Niklas Ekstedt, who is famed for cooking over wood only. This innovative selection of recipes highlights the best of modern Nordic food, themed around ancient cooking methods. Fire pits are easy and affordable to source, even portable types are available for those with limited outdoor space, and wood is re-emerging as a fuel source. Considering how little specialist equipment is required, the flavours achievable with this back to basics method of cooking are outstanding. Niklas’ book naturally features plenty of fire-building tips, aromatic smoking recipes, pickling and preserving techniques, but he doesn’t expect you to go foraging for ingredients or to give up cooking in a traditional kitchen – a cast iron skillet over a gas flame will produce similar results. Easy to find ingredients mix with easy cooking techniques to produce delicious family feasts and food for sharing. From simple ember-baked salmon with cucumber and fennel, to flame-roasted celeriac with brown butter and hazlenuts, to a Skånsk apple pie, this is food to excite the appetite of the modern cook and inspire your next family or party gathering.
The Scandinavian flavours of open-fire cooking
Author: Niklas Ekstedt
The crackling of birch, the sizzle of the pot and the scent of wood smoke in the air... the relaxed style that typifies Scandinavian open-fire cooking is explored in this cool new cookbook from Michelin-starred chef, Niklas Ekstedt, who is famed for cooking over wood only. This innovative selection of recipes highlights the best of modern Nordic food, themed around ancient cooking methods. Fire pits are easy and affordable to source, even portable types are available for those with limited outdoor space, and wood is re-emerging as a fuel source. Considering how little specialist equipment is required, the flavours achievable with this back to basics method of cooking are outstanding. Niklas’ book naturally features plenty of fire-building tips, aromatic smoking recipes, pickling and preserving techniques, but he doesn’t expect you to go foraging for ingredients or to give up cooking in a traditional kitchen – a cast iron skillet over a gas flame will produce similar results. Easy to find ingredients mix with easy cooking techniques to produce delicious family feasts and food for sharing. From simple ember-baked salmon with cucumber and fennel, to flame-roasted celeriac with brown butter and hazlenuts, to a Skånsk apple pie, this is food to excite the appetite of the modern cook and inspire your next family or party gathering. Word count: 30,000
Over 100 Traditional Recipes
Author: Niklas Ekstedt
Publisher: Skyhorse Publishing Inc.
Shares over one hundred traditional Scandinavian recipes, including poached salmon with ginger, Swedish beef stew, and blueberry pie with oatmeal crumble.
Grilling the Argentine Way
Author: Francis Mallmann
Publisher: Artisan Books
Collects Argentine recipes that use fire as the primary cooking method, including savory corn pudding, skirt steak and fry bread, boneless porkchops with honey gremolata, and cast-iron-seared octopus with Murcia pimenton.
From Roasting on a Spit to Baking in a Tannur, Rediscovered Techniques and Recipes That Capture the Flavors of Wood-Fired Cooking
Author: Paula Marcoux
Publisher: Storey Publishing
Revel in the fun of cooking with live fire. This hot collection from food historian and archaeologist Paula Marcoux includes more than 100 fire-cooked recipes that range from cheese on a stick to roasted rabbit and naan bread. Marcoux’s straightforward instructions and inspired musings on cooking with fire are paired with mouthwatering photographs that will have you building primitive bread ovens and turning pork on a homemade spit. Gather all your friends around a fire and start the feast.
Recipes for Inspired Grilling and Seasonal Feasting from Ox Restaurant
Author: Greg Denton,Gabrielle Quiñónez Denton,Stacy Adimando
"One hundred innovative and exciting recipes for the backyard griller--inspired by the live-fire and asador cooking traditions of Latin America and the authors' popular restaurant, Ox, in Portland, Oregon. Food & Wine rising star chefs Greg Denton and Gabrielle Quianonez Denton have earned rave reviews and legions of fans for the wonderfully creative, edgy, and surprisingly vegetarian-friendly wood-fired cooking at their acclaimed restaurant, Ox. Around the Fire translates their Argentine-by-way-of-Portland cooking into simple, flavorful, accessible recipes for the home cook. Grilling recipes are adapted for Weber grills and conventional barbecues, and feature unexpected, unfamiliar cuts of meat such as lamb shoulder, halibut tails, and bone-in fish steaks. An extensive section on grilled vegetable preparations--such as Grilled Artichoke with Espelette Mayo--will take summer barbecues to the next level, and chapters on starters, sides, and desserts are designed to perfectly accompany the grilled main dishes. The food is influenced by Argentine traditions but also showcases fresh, seasonal produce, and recipes for salads, ceviches, cocktails, and other grill accompaniments make this much more than a meat book. "--
How eating well can lift your mood and bring you joy
Author: Niklas Ekstedt,Henrik Ennart
Publisher: Bloomsbury Publishing
'Writing this book has changed our lives. And it could soon change yours too. Although both Niklas and I have devoted a great deal of our adult lives to food and how it affects us, the work we've done on HAPPY FOOD has forced us to re-evaluate everything that we have learned.' – Henrik Ennart The conversation around gut health and the food we eat has been ongoing for a while, but in this book Niklas Ekstedt and Henrik Ennart go one step further to look at how the food we eat affects our brains and mental health, too. You won't find a more interesting and hands-on book about this subject that delves deep enough into the science without being dry. The unbeatable combination of Ekstedt's recipes and kitchen know-how with Ennart's research and flowing narrative, along with beautiful pictures and impeccable Nordic cooking, makes this book a must-have. HAPPY FOOD takes Hygge into your kitchen allowing everyone the chance to live and eat like the Scandinavians. With its practical and inspiring advice, HAPPY FOOD will be your companion in everyday life, both in and out of the kitchen. Ennart and Ekstedt elegantly navigate between the "Early Bird†? health-shot and the anti-inflammatory burger all the way to super-beetroot juice. It's all about good food, and how the right meal can change your life.
Author: Francis Mallmann,Peter Kaminsky,Donna Gelb
Publisher: Artisan Books
Shares the author's live fire recipes, as well as his experiences cooking in places all over the world, including New York, Garzâon, and Trancosa.
Classic Nordic Cooking
Author: Darra Goldstein
Category: Cooking, Scandinavian
"In this evocative, fully illustrated cookbook, Darra Goldstein explores the cultural history and culinary traditions of Denmark, Finland, Norway, and Sweden. Lushly photographic and rich in cultural scope, Fire and Ice features 150 aspirational and achievable recipes that introduce home cooks to the glorious flavors of Nordic cooking."
Author: Vanessa Bante
Publisher: Gibbs Smith
Family-fun foods for the campground or the backyard fire pit. If you think cooking over an open fire is only good for slightly burned hotdogs and s’mores, Vanessa Bante wants you to think again. With one or a few fun-to-use tools—pie irons, foil, Tarts on Fire, sweet sticks or simply a dowel—you can make family-friendly dishes over a backyard fire pit or at the campground. With 75 scrumptious recipes like Apple & Cheese Quesadillas, Spaghetti Pie Iron Sandwiches, Maple Chicken with Sweet Potatoes in foil, Pretzel Sticks with Beer Cheese Sauce, Blueberry and Chocolate Iron Sandwich, and Lemon Mousse in Phyllo Cups will satisfy every appetite. Vanessa Bante’s experience with the food and hospitality industry began at age 15, when she started work in a pizza shop, and grew into a career in culinary and pastry arts. She attended the Pittsburgh Culinary Institute and lives in North Huntingdon, Pennsylvania.
Author: Sanjeev Kapoor
Publisher: Popular Prakashan
Inspired Recipes for Cooking Around the Fire and Under the Stars
Author: Marnie Hanel,Jen Stevenson
Publisher: Artisan Books
Forget freeze-dried astronaut meals and bags of stale, store-bought gorp. Finally, here’s a cookbook that complements the magic of gathering around a campfire and sharing a meal with friends. From the IACP Award–winning authors of The Picnic, which brought taste and style to eating outdoors (in the daytime), comes its companion, for leaving civilization behind and dining under the stars. A mix of dishes to make ahead and meals to cook on-site, The Campout Cookbook includes more than 75 recipes for wood-fired skillet pizzas; backcountry stews and chilies; fire-roasted vegetables and cast-iron breads; unexpected dips, jerkies, and high-energy bars; breakfasts to satisfy that yawning hunger that comes from sleeping in the fresh air; s’mores, of course (including Vanilla Bean Dream Marshmallows & Co. and Dark Chocolate Raspberry Caramel Fire-Ban S’mores); and cocktails, coolers, warm libations for chilly nights, and a Blood Orange Bug Juice. Plus there’s inspiration and know-how for every avid camper and enthusiastic neophyte: How to find a suitable campsite and build a campfire specifically for cooking over, and how to keep it going. Stargazing for city slickers. A troubleshooting guide. And the definitive packing list and camp kitchen essentials. Just add a few scary stories for a truly memorable campout.
Year-Round Cooking on an Open Fire
Author: Susanne Fischer-Rizzi
Publisher: Frances Lincoln
Everything tastes better in the open air, around a fire. Here are 100 recipes to inspire you to venture outdoors and eat wild all year round. From the simple dishes that sustained our ancestors to feasts fit for modern foodies, the book draws from a rich repertoire of traditional cooking methods and recipes that have been passed down to this day. Whether it's Lebanese flatbread, hot smoked trout, chicken wrapped in clay, or waffles, chocolate bananas and Transylvanian tree cakes, all are simple and don't need special tools. The author has years of experience of cooking outdoors and the recipes, arranged by season, are easy to follow for both beginners and more seasoned campfire chefs. With clear instructions on selecting wood and making a fire, a range of ovens and cooking methods and even suggestions for wild ingredients to forage, this is a book for anyone who wants to enjoy the thrill of cooking outdoors, with woodsmoke, companionship and fresh air to sharpen the appetite.
One year of family cooking
Author: Claus Meyer
Publisher: Mitchell Beazley
Discover fresh, Nordic family cooking with this book from Noma co-founder Claus Meyer. With its focus on good, seasonal ingredients and lightness of touch, Nordic cuisine is perfect family food. In this book, Claus Meyer brings the ethos that built Noma into the world's best restaurant into the home with easy-going, accessible dishes that will fit seamlessly into family life. The book is divided into four seasonal chapters so that you can get the most from the food and flavours in season. There are also features on food from the wild, including chanterelles, dandelions and blackberries. With recipes including Creamy Root Vegetable Soup with Crispy Bacon, Braised Pork Cheeks with Beer and Plum Vinegar, Pan-fried Mullet with Cucumber and Peas in Dill Butter and Rhubarb Cake you can bring the delicious flavours of the Nordic countries into your own kitchen.
New Firewood Cooking : how to Build Flavor with Fire, on the Grill and in the Kitchen
Author: Tim Byres
Publisher: Rizzoli International Publications
Shares recipes for imbuing foods with smoky flavors, including vegetables, seafood, poultry, meats, and sweets, and discusses techniques for stovetop smoking, grilling with wood planks, and building firepits and spit roasts.
Cooking at its Most Elemental
Author: Lennox Hastie
Publisher: Hardie Grant
Finding Fire introduces the curious cook to the possibilities of food when combined with the most basic of cooking techniques, fire. Author Lennox Hastie, of acclaimed Sydney restaurant Firedoor, draws on his international experience to present over 90 recipes that equip readers with the confidence to connect with produce, learn instinct and allow them to take their own journey to master the art of simplicity in cookery over the most natural heat source and ingredient on the planet: fire. Lennox explains the techniques behind creating a good quality fire, and the effect of using different types of wood to enhance the natural flavors of the ingredients. Recipes are divided by food type: seafood, vegetables, meat and sweet. Lennox Hastie's inspirational story is woven through the thread of history and demonstrates how fire is used through so many different cultures. Finding Fire provides you with a fascinating background and insight into creating and cooking with fire.
The Art of Chopping and Burning Wood
Author: Paul Heiney
Publisher: The History Press
The blaze of a log fire on a cold night speaks to the heart in a way no other flame can. It has character and ever-changing form; it has vibrant color and a balletic movement. Indeed, it was the flame that transformed the way life was lived on earth, but now that primary driver of evolution finds itself being extinguished in a modern world of microwaves and central heating. But the sight of a flame remains as evocative as ever, and this how-to book will tell you how to bring fire back into your life. It wants to inspire, and teach, and show the wonders that the magic burning flame can conjure up. It looks at the history of fire, and how it has been used in the development of man, but this book's ambition is to fire the imagination and to leave its reader with a burning desire—to burn wood.
Mastering New Ways to Braise, Roast, and Grill
Author: Justin Smillie,Kitty Greenwald
Publisher: Clarkson Potter
A diligent crisping, a murmuring simmer, a slow roast, a ripping hot sear: mastery of the subtleties of heat and time is Justin Smillie's hallmark. In this book, the celebrated chef of Upland explores the fundamental techniques of braising, roasting, and grilling--and shows you how to see them in new ways, to learn the rules to break them. The chapters begin with thorough lessons on these basic methods. From there, the recipes evolve to feature variations on the techniques, altering ratios of moisture, intensities of heat, reversing expected processes. Sometimes the techniques are surprising, like braising chicken leggs in the juices created by overcrowding a pan of peppers. And sometimes the results are unbelievable, like tender peppercorn-crusted short ribs, made by first steaming the ribs before searing them to a spicy crisp. This is a book about delighting in the details, about cooking by hand, about learning to see and smell and touch like a modern master. It's a book you will keep, read, learn, and cook from for years to come.
A History of Pizza Making in Naples
Author: Antonio Mattozzi
Publisher: Bloomsbury Publishing
Pizza is one of the best-known and widely exported Italian foods and yet relatively little is known about its origins in the late 18th and early 19th centuries. Myths such as the naming of pizza margherita after the Italian queen abound, but little serious scholarly attention has been devoted to the topic. Eschewing exaggerated fables, this book draws a detailed portrait of the difficulties experienced by the then marginalized class of pizza makers, rather than the ultimate success of their descendants. It provides a unique exploration of the history of pizza making in Naples, offering an archival-based history of the early story of pizza and the establishment of the pizzeria. Touching upon issues of politics, economics and sociology, Inventing the Pizzeria contributes not only to the commercial, social and food history of Italy but also provides an urban history of a major European city, told through one of its most famous edible exports. Originally published in Italian, this English edition is updated with a revised introduction and conclusion, a new preface and additional images and sources.
The Book of Game and Forage
Author: Jean-François Mallet
Publisher: Phaidon Press
100 delicious recipes featuring game and foraged ingredients showcase the pleasure of cooking from the woods Respected French chef and writer Jean-François Mallet has assembled 100 delicious recipes featuring game and foraged ingredients, such as chestnuts, dandelion leaves, nettles, and wild strawberries. Organized into chapters based on food type - furred game (venison, wild boar, hare); feathered game (partridge, pheasant, quail); mushrooms, herbs, and snails; and nuts and berries - the recipes encourage readers to source and discover the pleasure of cooking game and wild foods. From sauteed venison with port and chestnuts to stuffed partridge with kale, these beautifully illustrated dishes bring the flavours of the woods directly into home kitchens.