Food from the Fire: The ultimate Nordic cookbook filled with open-fire cooking recipes

by 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.

Genres: Cookbooks, Food, Cooking

240 pages, Hardcover

Published September 1, 2017

Reviews

[Marcus W · Rating 4 out of 5]

If you have a Traeger, this is not the book for you. This is about real cooking over real fire. Not all of the recipes and implements are accessible or realistic, though you can see the author is trying to make it that way. I enjoyed this book quite a bit, knowing very little about traditional Scandinavian cooking. I even think I found a couple of recipes I will be able to make.

[Clivemichael · Rating 3 out of 5]

Great photos, elaborate recipes

[Jody · Rating 5 out of 5]

So as with the last book also love this one it’s more your foraged foods cooked over the open fire also your foraged foods pickled and cured your homemade hay salts and sour creams juniper smoked fishes, leek ash, beef tallow, your burnt or brown butters, some recipes are hot smoked pork belly , pork belly miso and caramelised onions, ember baked jacket potatoes with caramelised onion and pork, beef rydberg , smoked duck breast with spicy cured cabbage, whole grilled turbot with creamy potato salad smoked butter and curry pickles , hay flamed cod with brown butters, pink pepper pickled cucumber and miso roasted potatoes. Stone roasted lamb, hasselback potatoes kale and tarragon emulsion. Ember dusted lamb, Brussels sprouts, squash,cranberries and grilled apple compote. If you like Nordic foods and chefs like Magnus Nilsson from faviken, or Rene redzepi from noma you will like this book guaranteed. I personally prefer these two books because of the analog open fires and getting back to nature. Highly recommend