Vegetables from the fire

Cooking over an open fire is both challenging and relaxing. The time spent preparing the food is at least as valuable as enjoying the cooked dishes. This form of cooking has always attracted people of all ages to nature.

Vegetables from the Fire shows with a variety of recipes that there can be more to a campfire than just stick bread and sausages, and that the possibilities are almost endless. The book is an introduction to cooking over an open fire with 60 ideas for vegetarian dishes of varying difficulty. From classic recipes for grilled asparagus with hollandaise and chili sin carne to creative recipes such as root vegetables baked in clay or whole roasted pineapple, everything is included.