Description
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 the glorious cook book. This innovative selection of recipes from a Michelin-starred chef highlights the best of Nordic food, themed around ancient cooking methods using fire, embers and smoke.
Very little specialist equipment is required, but the results of this back-to-basics method of cooking are outstanding. You don't need to give up cooking in a traditional kitchen - a cast iron skillet over a gas flame will produce similar results - but cooks with a sense of adventure need only to get a wood fire burning and get cooking. Fantastic inspiration for your next family or party gathering.
Niklas Ekstedt is founder of the Michelin-starred EKSTEDT in Stockholm; a restaurant that cooks solely over Scandinavian wood to give the food a unique character. There are no electric ovens in their kitchens, and no gas burners, creating a truly back to basics 'analogue' experience.
From simple ember-baked salmon with cucumber and fennel, to flame-roasted celeriac with brown butter and hazlenuts, to a Skansk apple pie, the flavours achievable with this simple method are outstanding. Niklas includes plenty of fire-building tips and aromatic smoking techniques, but don’t worry: if you haven’t access to a fire pit then a cast iron skillet over a gas flame will produce similar results.
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