The Fascination Of Campfire Cooking

Treat Yourself To The Fascination Of Campfire Cooking

Grilling, cooking and baking over an open fire



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



As easy as cooking on a campfire may be, if you know how to do it, meat burns quickly or fish is still raw after half an hour on the supposed embers. Carsten shows how to do it properly, what utensils are needed, how to correctly assess and control the temperature and shows many excellent recipes based on his extensive experience. The spectrum ranges from small things like country breakfast, onion soup or baguette bread to numerous recipes from simple to sophisticated for meat, fish and poultry (caveman steaks, venison tenderloin, duck on a string, grilled quail and much more) to various roasts, side dishes, desserts and further drinks such as buttered rum or firewood bowl.



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



Carsten bothe: Campfire cooking: grilling, 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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