Vegetables cooked over a 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 finished dish. This form of cooking has always drawn people of all ages into nature.

Vegetables from the Fire demonstrates with a wide variety of recipes that campfire cooking can be much more than just bread on a stick and sausages, and that the possibilities are virtually endless. The book is an introduction to cooking over an open fire, featuring 60 ideas for vegetarian dishes of varying difficulty. From classic recipes like grilled asparagus with hollandaise sauce and chili sin carne to creative recipes such as turnips baked in clay or whole roasted pineapples, it has something for everyone.