Product Overview

• Author: Ekstedt, Niklas
• Book Title: Ekstedt: The Nordic Art of Analogue Cooking
• Language: English

'With equal parts of birch wood and passion, we keep the flames alive. We cook
all our ingredients over an open fire. Charcoal and smoke are our most
powerful tools. No electric griddle, no gas stove - only natural heat, soot,
ash, smoke and fire. We have chosen these ways to prepare our food as a
tribute to the ancient way of cooking. At Ekstedt it is the flames that are
superior.' Through his bold flavours at the eponymous Michelin-starred
restaurant, Niklas Ekstedt ignites our primal fire-side instincts. His
abandonment of modern technology may be a little difficult to replicate in
your own kitchen, but his spirit will convince you to get back to basics where
you can. The restaurant, Ekstedt, is at the very heart and centre of the book,
providing the foundation for Niklas' stories of seasonal, and regional,
traditional Swedish cooking. Dishes from the restaurant, and in the pages of
this sumptuous book, include braised lamb shoulder with seaweed butter and
wild garlic capers, juniper-smoked pike and perch, ember-baked leeks with
charcoal cream, pine-smoked mussels, and wood-oven baked almond cake. Stunning
photography from David Loftus brings Niklas' recipes and the Nordic seasons to
life. ------------------------------------------- Praise for Food From The
Fire Best books of 2016 - London Evening Standard 'The Swedish cookbook that's
about to set your world - ok - your dinner on fire' - Esquire Magazine Read
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