The Outdoor Cooking Handbook - Signed Copy

Outdoor Cooking brings together practical know how and a generous collection of recipes, all built around one simple idea, that you don’t need a state of the art kitchen to cook well, just a good fire and the confidence to use it.

The book opens with the foundations, how to build and manage fire properly, then moves through a wide range of approaches to cooking over fire, from quick, simple cooking over embers to more ambitious weekend projects. There are kebabs, grilled vegetables, fresh shellfish and flatbreads, cooking in clay, planked fish, alongside slower cooking, spit roasting a whole pig, and even building your own pizza and earth oven.

At its heart, this is a way of cooking that relies on instinct as much as instruction. Heat shifts, weather plays its part, and the cook is drawn into the process in a way that feels both grounding and rewarding. Cooking over wood or charcoal offers something you simply don’t get indoors, a deeper connection to the food and the elements around you.

With an introduction by Hugh Fearnley-Whittingstall and plenty of mouth-watering photographs, this book will rekindle your passion for the great outdoors and spark new ideas for creative cooking in the wild.