Fire, Smoke, Green
Vegetarian Barbecue, Smoking and Grilling Recipes
Seiten
2020
Hardie Grant Books (UK) (Verlag)
978-1-78488-326-3 (ISBN)
Hardie Grant Books (UK) (Verlag)
978-1-78488-326-3 (ISBN)
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An inspiring new collection of vegetarian and plant-based recipes for the barbecue or grill
Fortnum & Mason’s Awards, shortlisted in ‘Cookery Book’ category (2021)
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.
Fortnum & Mason’s Awards, shortlisted in ‘Cookery Book’ category (2021)
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.
With a background in advertising and communication, Martin Nordin's passion for perfecting the art of the ultimate veggie burgers has garnered him a loyal following on Instagram. His first book, Green Burgers, was published by Hardie Grant in 2017.
| Erscheinungsdatum | 15.04.2020 |
|---|---|
| Zusatzinfo | Full colour photography throughout |
| Verlagsort | London |
| Sprache | englisch |
| Maße | 202 x 267 mm |
| Gewicht | 906 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Gesunde Küche / Schlanke Küche |
| Sachbuch/Ratgeber ► Essen / Trinken ► Themenkochbücher | |
| ISBN-10 | 1-78488-326-3 / 1784883263 |
| ISBN-13 | 978-1-78488-326-3 / 9781784883263 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
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