Smoking, grilling & barbecuing

​Grilling, Cooking, and Baking Over an Open Fire – with Carsten BotheFire, embers, and good food: Outdoor expert Carsten Bothe knows how it's done.For years, his campfire cooking courses have been completely sold out.Now he's bringing his expertise directly to your home – with a book full of practical tips and genuine favorite recipes.Whether it's a farmer's breakfast, campfire bread, grilled quail, or venison:Carsten shows you step by step how to cook, grill, or bake properly over an open fire.He explains which accessories are useful, how to assess and control the heat – and what you should avoid.Because: Too many embers will quickly burn your steak, too few will leave your fish raw.In addition to over 60 recipes – from simple to sophisticated – there's also fascinating information about the history of cooking with fire,tips on selecting wood, and various cooking methods: on, under, or next to the embers, in an earth oven, or with hot stones.Carsten shows you step by step how to cook, grill, or bake properly over an open fire. A practical guide for everyone who wants to do more than just grill outdoors—they want to truly enjoy it.160 pages, numerous illustrations,Hardcover, 210 x 260 mm

​The Outdoor Kitchen for Adventurers – with Ray MearsBushcraft expert Ray Mears shows you how to cook real food in the wilderness.With over 100 tried-and-tested recipes – from simple campfire meals to sophisticated dishes cooked in an earth oven.Whether steaming, smoking, or cooking in the ashes: Here you'll learn cooking techniques that don't require a modern kitchen.Plus, exciting stories from around the world – told straight from the campfire.Suitable for beginners and experienced cooks alike.224 pages, numerous color photos,190 x 230 mm, softcover

Nothing is cozier than a campfire, whether on a hike, in the alpine hut or in your own garden. But this book proves that you can prepare much more than just sausages or baked potatoes over an open fire. The different cooking methods provide unusual culinary delights and are explained in detail and with rich illustrations by Carsten Bothe. With the detailed instructions and numerous recipes, nothing stands in the way of the cooking on an open fire experience! Whether it's a grilled cutlet, suckling pig on a spit, soup from a goulash kettle or nuts roasted directly in the embers - the preparation Cooking food with the help of an open fire not only provides distinctive culinary delights, but also provides fun in a convivial atmosphere.From the contents: Designing a campfire for cooking, necessary equipment, various methods< /li> Roasting in the hot ashes, grilling over the embers Earth oven, Dutch oven Roasting on a spit and roasting on a rope< li> Baking on the campfire Cooking in a cauldron: from soup to hot drinks Asado grilling like the gauchos

Home-smoked delicacies Explanations of all suitable types of fishSimple instructionsWith many delicious recipes How does cod become stockfish? What are Kiel sprats or Schillerlocken? How healthy are smoked fish? Which fish can you smoke? This tried and tested book by Egon Binder answers these and many other questions. A truly practical guide that provides competent instructions from catching the fish to preparing and preparing it, right through to building a smoking device.

Do-it-yourself is trendy - even when it comes to food. The book shows how easy it is to preserve meat, fish and poultry over smoke and to give the food a very special taste. With lots of practical tips.

Table smoking, oven construction and much moreCold and hot smokingFreshwater and sea fish, mussels and crustaceansWith instructions for building your own smoking ovenSmoked fish is a very special treat. This book provides step-by-step instructions on how to prepare, fillet and smoke your own caught or purchased fish at home. Freshwater fish such as trout, carp or char are just as suitable as salmon, mackerel or sprats and seafood. If you don't have a smoker yet, you can build one yourself using the instructions in the book. Quick "table smoking" in a friendly atmosphere is popular, with the freshly smoked fillets warm on the plate after 15 minutes come. And if you like things even simpler: More than just salmon is suitable for pickling! The book is rounded off with a chapter on proper grilling and roasting fish as well as many recipes for smoked fish for soups, salads, spreads, etc. ~ 165 pages.

Anglers and amateur chefs know exactly that smoking is one of the most attractive ways to prepare fish delicately. Whether caught yourself or bought, whether in a home-made oven or with a professional smoking cabinet - this guide provides brief and compact information about all aspects of the art of smoking, gives tips for healthy smoking and also contains important legal regulations.

Food has been smoked since ancient times to preserve it. In addition to meat, sausage and fish, you can also smoke salt, eggs, bread, fruit and vegetables, mushrooms, cheese, seeds and nuts and even sweets. And you don't necessarily need a smoker or smoker cabinet for this, you can also smoke in the grill, in the wok, in the table smoker, in the smoker bell or simply in the biscuit tin - Cosima Bellersen Quirini presents all the possibilities. Whether cold smoking, warm smoking or hot smoking - just give it a try.

In this 10th edition book you will learn all the basics about smoking: the difference between hot, warm and cold smoking, how to build your own smoking cabinet or smoker and how to avoid mistakes when smoking. Whether in the house, in the garden or while camping - there is always space and opportunity to smoke. In addition to tips and tricks, you will find traditional recipes for smoked products with an incomparable aroma. 128 pages.

In this ultimate standard work, fisheries scientist and master smoker Michael Wickert shows how to conjure up smoky, spicy delicacies in simple steps from fresh fish and fire, wood and shavings. A complete overview of smoking techniques and equipment, extensive product information and brilliant expert tips provide up-to-date knowledge for beginners and smoking professionals alike. Over 40 classic smoking recipes and inspiring new creations delight every hobby and top chef. A new classic that transforms the growing trend for fish smoking into a culinary feast for do-it-yourselfers.

Smoke, but how? Anyone who is thinking of investing in a smoker is well advised to read this book for beginners and will certainly be able to decide after reading whether they are more of a smoker or a grill type.The beefy steel giants are already inspiring a bit of respect. Not just visually. The operation is also not intuitive for the average BBQer.So if you are thinking about authentically following the low &~ slow"~ If you want to indulge yourself and don't yet know exactly what a side firebox or cooking chamber is all about, you can find out in this beginner's book whether smoking can become a new passion.The book is for smoker greenhorns among other things:Tips for choosing the right smokerInstructions for different types of lighting Assistance in choosing the accessories.. .and of course lots of recipes!