by Ray Mears
Infused throughout with Ray's experience and enthusiasm, the book begins with setting up your outdoor kitchen, assessing your ingredients, then focusing on key techniques: lighting your fire, cooking in ashes and leaves, steaming on an open fire, and smoking. All this practical background is beautifully described using anecdotes from thousands of meals cooked outdoors all around the world, and illustrated with Ray's own photography.
Once the practical elements have been covered, the main bulk of the book is "the menu," featuring fabulous and enjoyable recipes, including:
- Easy ideas that children and grownups can try out such as campfire fondue and baked apples.
- Gourmet meals, like venison pave brochette.
- Recipes learned from bushmen and native peoples around the world, including sami bread, jungle curry, and Kalahari bushman ostrich egg.
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