The Fascination Of Campfire Cooking

Treat Yourself to the Fascination of Cooking Over Campfires

Grilling, cooking, and baking over an open fire

Outdoor professional Carsten Bothe has been offering successful campfire cooking courses for many years. The approximately 13 courses are fully booked each year. Like his courses, this book also covers fire in a quick and practical way.

As easy as cooking over an open fire may be, if you know how to do it, the meat burns quickly, or the fish is still raw after half an hour on the supposedly hot coals. Carsten shows how to do it properly, what utensils are needed, how to properly assess and control the temperature, and shows many excellent recipes based on his extensive experience. The spectrum ranges from small things like a peasant's breakfast, onion soup, or baguette, through numerous recipes, from simple to sophisticated, for meat, fish, and poultry (caveman steak, venison loin, duck tied to a string, grilled quail, and much more), to various roasts, side dishes, desserts, and more, such as buttered rum and feuerzangenbowle.

In addition to all these recipes, outdoor professional Carsten Bothe also offers a brief historical overview of how our ancestors developed through fire. He explains the theory of fire, how it works, what wood is burned, in what form, and how. He also explains the different cooking methods (under the embers, on the embers, over the embers, by the fire, under the fire, in an earth oven, with hot stones, etc.).

Carsten Bothe: Campfire Cooking: Roasting, cooking and baking over an open fire.

160 pages, numerous illustrations, hardcover, 210 x 260 mm, ISBN 978-3-95843-874-3

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