Both: Dutch Oven: Open Fire Cooking

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Dutch oven: cooking over an open fire

The cast iron pot, used for cooking since the 18th century, exudes an authentic Wild West flair. It inevitably brings to mind cowboys, the prairies, coyotes... and that bean stew that's been simmering on the campfire for a while. It's a jack-of-all-trades and as versatile as a compact mobile kitchen: it can roast, boil, bake, and gratin. It can retain heat for a long time and is therefore particularly suitable for slow-cooking food. Today, the Dutch oven is indispensable in outdoor and campfire kitchens, as well as on barbecues, for example for preparing braised dishes.

- A Brief History of the Dutch Oven

- Important information for burning, cleaning and care

- The right equipment and fireplace

- Know cooking times and regulate temperature

- Many recipes: starters, main courses and desserts

A versatile all-rounder: more than 100 recipes

Cooking, roasting, and baking with the cast iron Dutch oven is fun: you're outside, tinkering with the fire and embers, and preparing food over the flame. splendid. Barbecue and outdoor enthusiasts love the Dutch oven for its ease of use and versatility. In this book, our author, campfire cook and outdoor professional Carsten Bothe, gives you over 100 versatile Dutch oven recipes—from pizza to ribs, from juicy roasts and fish to bread, chili con carne, casseroles, and pies. A Dutch oven really can do... well... just about anything.

And one more thing: 70,000 copies of this book sold speak for themselves, right?

Carsten bothe: Dutch oven: cooking over an open fire.

176 Pages, 150 photographs, 183 x 225 mm, softcover, isbn 978-3-86852-361-4

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