'With equal parts of birch wood and passion we keep the flames alive. We cook all our
ingredients over an open fire. Charcoal and smoke are our most powerful tools. No electric
griddle no gas stove - only natural heat soot ash smoke and fire. We have chosen these ways
to prepare our food as a tribute to the ancient way of cooking. At Ekstedt it is the flames
that are superior.' Through his bold flavours at the eponymous Michelin-starred restaurant
Niklas Ekstedt ignites our primal fire-side instincts. His abandonment of modern technology may
be a little difficult to replicate in your own kitchen but his spirit will convince you to get
back to basics where you can. The restaurant Ekstedt is at the very heart and centre of
the book providing the foundation for Niklas' stories of seasonal and regional traditional
Swedish cooking. Dishes from the restaurant and in the pages of this sumptuous book include
braised lamb shoulder with seaweed butter and wild garlic capers juniper-smoked pike and perch
ember-baked leeks with charcoal cream pine-smoked mussels and wood-oven baked almond cake.
Stunning photography from David Loftus brings Niklas' recipes and the Nordic seasons to life.
------------------------------------------- Praise for Food From The Fire Best books of
2016 - London Evening Standard 'The Swedish cookbook that's about to set your world - ok -
your dinner on fire' - Esquire Magazine
