30 DAYS OPEN PURCHASEUteköket is a new title by Mauritz Larsson Stormgaard that deals with all aspects of an outdoor kitchen. Whether it is cooking on the grill, over an open fire, in a pit, wood oven or charcoal roasting, it is all included. There is a great variety of recipes and beautiful pictures by Simon Bajada.
This is what the publisher writes:
With only fire, embers and smoke, you can create flavor experiences in a rustic outdoor kitchen that hardly even the most shiny, high-tech kitchen can compete with. Without access to modern equipment such as steam ovens and induction hobs, it turns out that fire, beds of embers, cooking pits and slow smoking can bring out the unique qualities of the ingredients.
Mauritz Larsson Stormgaard shows in the book how to slowly grill vegetables, smoke plums, cream-grilled chard, glow-baked eggplant and quickly cook lamb hearts directly over the fire. He cooks in the ground, uses rustic wood stoves for flatbreads and slow-cooked stews, and both cold and hot smokes in a homemade smoker. Cooking can be slow or fast, on high or low heat and at different distances from the fire. What can be seen as limitations instead opens up a whole new way of cooking for those who like outdoor cooking.
As a vegetable grower and chef, Mauritz naturally follows the plant cycles and cooks creative dishes with what is best for the moment. The book's 60 or so recipes also include growing tips, seasonal considerations and suggestions for suitable accessories.
