Not just a barbecue cookbook

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!

The Greek Vegetarian Cookbook
The Greek Vegetarian Cookbook

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.

ABOUT THE BOOK AUTHOR
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. He is now the Creative Leader for IKEA food, where he works on creating delicious, vegetarian recipes every day, inspiring people to eat less meat and more vegetables all over the world. His first book, Green Burgers, was published by Hardie Grant in 2017.
Fire, Smoke, Green: Vegetarian Barbecue, Smoking and Grilling Recipes
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