Pavilion Books Food from the Fire, Food & Drink, Hardback, Niklas Ekstedt
196 ratings
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Price: £25.00
Brand: Pavilion Books
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 this cool new cookbook from Michelin-starred chef, Niklas Ekstedt, who is famed for cooking over wood only. Pavilion Books Food from the Fire, Food & Drink, Hardback, Niklas Ekstedt - shop the best deal online on thebookbug.co.uk
Category: Books
Merchant: Harper Collins
Product ID: 9781910904343
Delivery cost: Spend £20 and get free shipping
Dimensions: 195x252mm
Keywords: outdoor cooking,barbecue,BBQ,Scandinavian,Nordic,smoke
ISBN: 9781910904343
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Author: Dave
Rating: 5
Review: Excellently illustated and well written. Still waiting for a chance to get a fire going to try out the main recipes, but the biscuits and hot chocolate have all come out perfectly with no alteration (apart from adjusting for my oven, which is too hot for most recipes). Introductory pages are informative, and the recipes well laid out. Simple recipes in the main, as much about the technique as the technique of cooking as the ingredients. A few items required not available in my local supermarkets (Neep sugar, rose water) - but they can be found online. This is a good solid hardback book printed on nice, thick matt paper. The topic makes it a useful addition to the run of the mill recipe books on the shelf - something different.
Author: A BASU
Rating: 2
Review: I bought this book as a cheaper insight to fire cooking over the established leader Malmann. This is a Michelin starred chef who specialised in fire cooking but the book itself is disappointing. I am an accomplished home cook who has built my own wood burning clay oven and bbq. I was expecting some key insights into how to cook on fire and some particular recipes. What I found was an average Scandinavian cookbook whose unique treatise on fire cooking was limited to a couple of paragraphs were use birch instead of pine, wait for the wood to burn down to embers - things anybody would understand from a few iterations cooking on a bbq. This is not a touch on Malmann who in my opinion is an arrogant toss, but is very accomplished. The recipes were basic Scandinavian fare, not anything I had learned before and not remarkable (and a total loss of how he achieved Michelin status). Maybe I've missed a trick here, maybe there is a better book imparting his experience. Malmann is much more informed in technique and 100 recipes that are directly related to fire cooking. Sorry, I don't slag off people as a matter of principle, but this is far from the fire cooking like a Viking that I was expecting. But my recommendations are Malmann - On Fire and for those into bread, pizzas and wood burning ovens the excellent text -From the wood fired oven by Richard Miscovich- which is a absolute winner
