COOKBOOK WITH BONNIER FAKTA: FIRE SMOKE GREEN
ROLE IN PROJECT: Author / Recipes / Food Photographer / Stylist
FIRE SMOKE GREEN
In my second book, Fire, Smoke, Green, I present a host of mouthwatering, modern vegetarian recipes, using the most elemental and ancient method of cooking: fire.
Not just a barbecue cookbook, this book 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.
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.
