Cooking on an open fire is the most primal of all cooking methods. It is sensuous and archaic, in the best sense of the word – as much about the time spent making the food as it is about eating it.

Cooking on Fire is full of delicious fire-cooked recipes requiring varying degrees of effort. You will learn how to build and light campfires, different open-fire cooking techniques, and the equipment you will need.

Michelin-star chef Nicolai Tram and food critic Eva Tram present a variety of recipes, from simple classics like roasted chestnuts to more challenging dishes like leg of lamb. The more time-consuming recipes allow for the freedom to sit down by the fire, with food as the excuse, and look into the flames, and relax.