The Nordic art of analogue cooking

You notice the sound of burning 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 both traditional cooking as over wood. This books recipes is high lighting the best of modern Nordic gastronomy, based and inspired from ancient cooking methods. Considering that only a few specialist equipment is required, the flavours results achievable are outstanding. Niklas Ekstedt informs plenty of fire-building tips, aromatic smoking recipes, pickling and preserving., Easy to find ingredients mix with easy cooking skills to produce delicious family food for sharing. From simple ember-baked salmon, langoustines with dill, cucumber and fennel, to flame-roasted celeriac to an apple or rhubarb pie, to please your mouth and stomach. Food to make you happy.