Fire, smoke, green : vegetarian barbecue, smoking and grilling recipes
Book |
Hardie Grant Books
London :
2020
- 1 of 1 Copy Available at Libraries in Niagara Cooperative
- 0 current holds with 1 total copy.
| Branch | Call Number | Location | Holdable? | Status |
|---|---|---|---|---|
| Grimsby | 641.5636 Nor | Non-fiction | Copy hold / Volume hold | Available |
About
In Martin Nordin's second book, he brings us a host of mouthwatering, modern vegetarian recipes, using the most elemental and ancient method of cooking: fire. Not just a barbecue cookbook, Fire, Smoke, Green is broken up into seven chapters that cover everything you need to know about making great food over the flame: from grilling directly onto fire, to cooking with indirect fire, smoked recipes and even wood-fired pizza. Atmospheric photography and charming illustrations throughout bring you something other than your average vegetarian cookbook ? as lovers of Martin's first book Green Burgers will attest, his approach to meat-free cooking is anything but boring. Try the Roasted and smoked potatoes with beer-caramelised onions; the Fennel roots with shiitake, green onion, buckwheat and herb oil; or Harissa-marinated sweet potato with grilled cabbage leaves and black dukkah. Or if you still can't get enough of the burger recipes, why not try the Courgette and mungbean burgers with sriracha mayonnaise and furikake, washed down with a smoky mezcal with grilled grapefruit.
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Details
- ISBN: 9781784883263
- Physical Description: 184 pages : colour illustrations ; 27 cmprint
- Publisher: London : Hardie Grant Books 2020
- Bibliography, etc. Note: Includes index.
- Formatted Contents Note: Introduction -- Barbecue straight on the grill -- Indirect heat -- Cast iron and clay pots straight in the fire -- Vegetables on charcoal -- Wood-fired oven -- Smoked and soured -- Sides and condiments -- Index -- Acknowledgments.