'With equal parts of birch wood and passion, we keep the flames alive. We cook all our ingredients over an open fire. Charcoal and smoke are our most powerful tools. No electric griddle, no gas stove - only natural heat, soot, ash, smoke and fire. We have chosen these ways to prepare our food as a tribute to the ancient way of cooking. At Ekstedt it is the flames that are superior.' Through his bold flavours at the eponymous Michelin-starred restaurant, Niklas Ekstedt ignites our primal fire-side instincts. His abandonment of modern technology may be a little difficult to replicate in your own kitchen, but his spirit will convince you to get back to basics where you can. The restaurant, Ekstedt, is at the very heart and centre of the book, providing the foundation for Niklas' stories of seasonal, and regional, traditional Swedish cooking. Dishes from the restaurant, and in the pages of this sumptuous book, include braised lamb shoulder with seaweed butter and wild garlic capers, juniper-smoked pike and perch, ember-baked leeks with charcoal cream, pine-smoked mussels, and wood-oven baked almond cake. Stunning photography from David Loftus brings Niklas' recipes and the Nordic seasons to life. ------------------------------------------- Praise for Food From The Fire Best books of 2016 - London Evening Standard 'The Swedish cookbook that's about to set your world - ok - your dinner on fire' -Esquire Magazine

Ekstedt: The Nordic Art of Analogue Cooking

Cookbooks, Food & Wine

Ekstedt, Niklas

Outdoor Cooking

Bloomsbury Absolute

Happy Food for Life: Health, food & happiness

Ennart, Henrik

Cooking Education & Reference

As one of Sweden’s hottest chefs, Niklas Ekstedt shares with us his favorite traditional dishes. Niklas has taken classic Swedish recipes and provided his own modern twist, creating delicious meals that use the freshest ingredients. Niklas takes the reader on a journey through the history of Swedish food, explaining how many of Sweden’s favorite meals were created and how they’re presented in today’s restaurants. Niklas’s book provides dishes for every palate with recipes for soups, vegetable sides, breads, traditional preserves, different ways to prepare fish and meat, and a variety of desserts. With simple instructions and over 126 beautiful photographs, Niklas takes you step-by-step through the cooking process to ensure your at-home meal tastes gourmet.

Scandinavian Classics: Over 100 Traditional Recipes

Cooking by Ingredient

Skyhorse

The crackling of birch, the sizzle of the pot and the scent of wood smoke in the air… the relaxed style that typifies Scandinavian open-fire cooking is explored in this cool new cookbook from Michelin-starred chef, Niklas Ekstedt, who is famed for cooking over wood only. This innovative selection of recipes highlights the best of modern Nordic food, themed around ancient cooking methods.Fire pits are easy and affordable to source, even portable types are available for those with limited outdoor space, and wood is re-emerging as a fuel source. Considering how little specialist equipment is required, the flavours achievable with this back to basics method of cooking are outstanding.Niklas’ book naturally features plenty of fire-building tips, aromatic smoking recipes, pickling and preserving techniques, but he doesn’t expect you to go foraging for ingredients or to give up cooking in a traditional kitchen – a cast iron skillet over a gas flame will produce similar results. Easy to find ingredients mix with easy cooking techniques to produce delicious family feasts and food for sharing.From simple ember-baked salmon with cucumber and fennel, to flame-roasted celeriac with brown butter and hazlenuts, to a Skånsk apple pie, this is food to excite the appetite of the modern cook and inspire your next family or party gathering.

Food from the Fire: The ultimate Nordic cookbook filled with open-fire cooking recipes

Pavilion Books

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Books by Ekstedt, Niklas