Food From the Fire
The Scandinavian Flavours of Open-fire Cooking
by Niklaus Ekstedt
The best of modern Nordic food, themed around ancient cooking methods. With plenty of fire-building tips, aromatic smoking recipes, and pickling and preserving techniques, this is food to excite the appetite of the modern cook and inspire your next family or party gathering. Not an open-fire cook? A cast iron skillet over a gas flame can produce similar results. Recipes range from simple Ember-baked Salmon with Cucumber and Fennel; to Cast-Iron Pan-Fried Lobster, Saffron Mayonnaise and Pickled Vegetables; to Hazelnut Cake, Warm Cloudberries and Yogurt. Delicious!
Hardcover, 240pp. 2017