Embrace the back-to-basics nature of open-fire cooking, and be introduced to dozens of vegetarian campside recipes.
Ships on July 9
Cooking on an open fire is both exciting and impractical — it’s as much about the time spent preparing the food as it is about eating it. This style of cooking lures chefs of all ages to the outdoors, and the possibilities for including vegetables in the campfire kitchen are almost endless.Cooking Greens on Fire introduces 60 recipes for vegetarian campfire dishes in various degrees of difficulty. Learn how to build and light a fire, and get to know the equipment, safety, and cooking methods best suited for enjoying vegetables over the open flames.

Eva and Nicolai Tram both come from careers in the gastronomic world and food media — Eva as a sommelier and food critic, and Nicolai as a chef at fine dining restaurants and TV producer. In 2017, they moved with their two young boys from Copenhagen to the Swedish woods, seeking a better balance between work and family life. After the original publication of Cooking on Fire in 2020, Eva und Nicolai Tram opened Knystaforsen, a restaurant with campfire cooking as the core of the kitchen. In 2022, the restaurant earned a Michelin star as well a Michelin green star for sustainability. This is the follow-up of Cooking on Fire, their first title with gestalten.


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