Food From The Fire, back to basics Scandinavian cooking. The scent of wood smoke, and the crackle of the logs provides the background for Scandinavian open-fire cooking. This stunning book considers a brand new cooking technique that is as old as the hills. Beautiful photography of charred birch logs, juniper-smoked fillets of salmon and so much more, adds to what is a very impressive volume.
Written by Niklas Ekstedt, founder of the Michelin-starred Ekstedt in Stockholm.
Approx 19.5 x 25 cm
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