Fire, Smoke, Green: Vegetarian Barbecue, Smoking and Grilling Recipes by Martin Nordin

  • Grilled cauliflower with gremolata (page 10)

    from Fire, Smoke, Green: Vegetarian Barbecue, Smoking and Grilling Recipes Fire, Smoke, Green by Martin Nordin

    • Categories: Grills & BBQ; Spice / herb blends & rubs; Main course; Side dish; Small plates - tapas, meze; Italian; Vegetarian
    • Ingredients: cauliflower; butter; parsley; pine nuts; green chillies; lemons; whitecurrants
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  • ISBN 10 1784883263
  • ISBN 13 9781784883263
  • Published Apr 12 2020
  • Format Hardcover
  • Page Count 192
  • Language English
  • Countries Australia, United Kingdom, United States
  • Publisher Hardie Grant

Publishers Text

In Martin Nordin's second book, he brings us a host of mouthwatering, modern vegetarian recipes, using the most elemental and ancient method of cooking: fire. Not just a barbecue cookbook, Fire, Smoke, Green is broken up into seven chapters that cover everything you need to know about making great food over the flame: from grilling directly onto fire, to cooking with indirect fire, smoked recipes, and even wood-fired pizza!

Atmospheric photography and charming illustrations throughout bring you something other than your average vegetarian cookbook – as lovers of Martin's first book Green Burgers will attest, his approach to meat-free cooking is anything but boring. Try the Roasted and smoked potatoes with beer-caramelized onions; the Fennel roots with shiitake, green onion, buckwheat and herb oil; or Harissa-marinated sweet potato with grilled cabbage leaves and black dukkah. Or if you still can't get enough of the burger recipes, why not try the Zucchini and mungbean burgers with sriracha mayonnaise and furikake, washed down with a smoky Mezcal with grilled grapefruit.

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