In Fire, Smoke, Green, Martin Nordin gives the barbecue a much-needed overhaul, and proves that vegetables can be the hero of any meal, especially when they are cooked over the fire.
No matter the size of style of your barbecue, there's a recipe for you: form barbecuing directly on the grill, to cooking with indirect heat, in clay pots, to charcoal, smoked recipes and wood-fired ovens. Try the Harissa-marinated sweet potato with grilled cabbage leaves and black sukkah or the Pizza with pumpkin and chanterelles, then finish up with the Roasted pineapple with rum coconut cream, all washed down with a spicy Sangrita. These bold-tasting, inventive recipes that you will want to cook for gatherings every summer.
Featuring tacos, burgers, wood-fired pizzas, skewers, sides, and more, Fire, Smoke, Green is full of tips and tricks on how to make the most of humber veg and master the flame. May boring barbecue be a thing of the past!