Campfire Kitchen

Grilling, Cooking, Baking over an Open Flame Outdoor professional Carsten Bothe has been successfully offering campfire cooking courses for many years; the approximately 13 courses are fully booked every year in no time. Just like in his courses, this book quickly gets hands-on with the fire. As simple as cooking over a campfire can be – if you know how to do it – the meat can burn quickly or the fish can still be raw after ½ hour on what seems to be glowing coals. Carsten shows how to do it right, what utensils are needed, how to properly assess and control the temperature, and presents many fantastic recipes from his wealth of experience. The range includes small dishes like farmer's breakfast, onion soup, or stick bread, numerous - simple to sophisticated - meat, fish, and poultry recipes (Caveman-Style Steaks, venison loin, duck on a string, grilled quails, and much more) as well as various asados, side dishes, desserts, and drinks like butter rum or Feuerzangenbowle. In addition to all these recipes, outdoor professional Carsten Bothe also provides a brief historical overview of how our ancestors developed through fire, explains the theory of fire, how it works, and what wood burns in what form, and discusses the different cooking methods (under the coals, on the coals, over the coals, next to the fire, under the fire, in an earth oven, with hot stones...). Carsten Bothe: Campfire Kitchen - Grilling, Cooking, Baking over an Open Flame. 160 pages, numerous illustrations, hardcover, 210 x 260 mm, ISBN 978-3-95843-874-3 Manufacturer information Heel Verlag Contact person: Heel Verlag GmbH Country: Germany Street: Pottscheid 1 ZIP / City: 53639 Königswinter Phone number: +49 (0)2223 9230-0 E-Mail: [email protected]