Food from the Fire
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Best Books of 2016 - 'This is not just another hipster tome on barbecuing'- Financial Times, December 2016
Best Books of 2016 - London Evening Standard, November 2016
The perfect recipe books for 2016 - 'will keep the barbecue burning even when the summer ends' - Daily Telegraph, December 2016
'This book proves it can produce simple, honest refinement; both in and out of the kitchen' - Wallpaper* magazine, September 2016
'The Swedish cookbook that's about to set your world - OK - your dinner on fire'- Esquire magazine, September 2016
Niklas Ekstedt is founder of Michelin-starred EKSTEDT, in Stockholm; a restaurant that cooks solely over Scandinavian wood to give the food a truly unique character. There are no electric ovens in their kitchens, and no gas burners, creating a back-to-basics analogue experience.
It was during a family holiday on the island of Ingarö in the Stockholm archipelago, that the idea to cook directly on a fire pit, came to Niklas. After all; fire, wood and iron were the holy trinity of the Swedish kitchen before the arrival of the electric cooker. Very little specialist equipment is required, but the results of this method of cooking are outstanding. Food from the Fire highlights the best of modern Nordic food, themed around cooking methods using fire, embers and smoke.
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 cooking. From Skagen Prawn Salad, to Ember-cooked Gravlax with mustard sauce, a traditional Swedish Smörgåsbord, Grilled Beef and Rhubarb-Glazed Pork Ribs to Doughnuts with ember-baked Apples and Maple Syrup; with this book, Niklas wants to show how Nordic cuisine works in everyday life in both the home kitchen and outdoors.
Published: 8 September 2016
Publisher: Pavillion Books
Dimensions: 25.4 x 2.7 x 19.7 cm
This product is also available to purchase in the Somerset House Shop, East Wing, Somerset House.