Fire, Smoke, Green: Vegetarian Barbecue, Smoking and Grilling Recipes
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-caramelized 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 Zucchini and mungbean burgers with sriracha mayonnaise and furikake, washed down with a smoky Mezcal with grilled grapefruit.
Praise for Fire, Smoke, Green: Vegetarian Barbecue, Smoking and Grilling Recipes
"If you're prone to throwing unadorned vegetables on the grill (and it's been making you a little bored), Martin Nordin's completely vegetarian cookbook will serve you well." - Epicurious
"Search under "courgette," actually, if you get your hands on "Charred," the new vegetarian grilling and barbecue book from British livefire-cooking expert Genevieve Taylor, who aims to 'explode the myth that good BBQ has to be all about Man vs. Meat.'" - The Wall Street Journal