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Synopsis
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.
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From the Author
Niklas Ekstedt is founder of the Michelin-starred EKSTEDT, in Stockholm; a restaurant that uses only Scandinavian wood in their magnificent fire pit or their wood-fired oven to give the food a truly unique character. No electric cooker, no gas burners. EKSTEDT was named second in Zagat’s "Ten Hottest Restaurants in the World." He has done stints at Charlie Trotter in Chicago, as well as El Bulli and the Fat Duck. He is the author of Scandinavian Classics.
About the Author
Niklas Ekstedt is founder of the Michelin-starred EKSTEDT, in Stockholm; a restaurant that uses only Scandinavian wood in their magnificent fire pit or their wood-fired oven to give the food a truly unique character. No electric cooker, no gas burners. EKSTEDT was named second in Zagat’s ‘Ten Hottest Restaurants in the World’. Earlier in his career, Niklas also worked at El Bulli. Niklas is keen to bring innovative Nordic cooking to the world and this work frequently takes him around the globe, from hosting a long table banquet at Wilderness Festival, to presenting on Swedish prime-time television. He has also appeared on Saturday Kitchen. He has written four cookbooks in Swedish, this will be his fifth. He lives outside Stockholm with his wife and 2 children.
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- PublisherPavilion Books
- Publication date2017
- ISBN 10 1910904341
- ISBN 13 9781910904343
- BindingHardcover
- LanguageEnglish
- Number of pages240
- Rating
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Food from the Fire (Hardcover)
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ISBN 10: 1910904341
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Hardcover. Condition: new. Hardcover. 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 doesnt 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 Skansk 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 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 by Michelin-starred chef, Niklas Ekstedt, famous for cooking over wood only. This innovative selection of recipes highlights the best of modern Nordic food using ancient cooking methods. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. Seller Inventory # 9781910904343
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Food from the Fire
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ISBN 10: 1910904341
ISBN 13: 9781910904343
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Food from the Fire: The Scandinavian Flavours of Open-Fire Cooking
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Food from the Fire: The Scandinavian Flavours of Open-Fire Cooking
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Condition: New. Num Pages: 240 pages, 120 colour photographs. BIC Classification: 1DN; WBN; WBS. Category: (G) General (US: Trade). Dimension: 197 x 254 x 27. Weight in Grams: 1034. . 2017. Hardcover. . . . . Books ship from the US and Ireland. Seller Inventory # V9781910904343
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Food from the Fire: The ultimate Nordic cookbook filled with open-fire cooking recipes
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Food from the Fire: The ultimate Nordic cookbook filled with open-fire cooking recipes
Published by
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ISBN 10: 1910904341
ISBN 13: 9781910904343
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Paperback. Condition: Very Good. 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 doesnt 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 Skansk 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. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged. Seller Inventory # GOR008488909
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