This bushcraft cookbook by Mike de Roover is about being outdoors and actually cooking real food there. So it's not a glossy photo book, but a practical book about fire, tools, wood and technique. De Roover explains how to build a fire you can control, how to set up a cooking spot with simple materials, and how to cook meat, fish and vegetables over flames and embers. If you're used to a kamado, a lot of this will feel familiar: it's all about airflow, patience and reading the embers.
Why you want this bushcraft cookbook
Cooking over fire is a skill you build up. This book gives you the order: first understand what your fuel is doing, only then put your pan on it.
- Explanation of building, controlling and safely extinguishing a fire
- Choosing materials: knife, cast iron, grate and what you actually need
- Wood types and their effect on flavour and heat
- Techniques you can also use at home on the barbecue
- Written in Dutch, without unnecessary detours
Who this book is for
For the camper, the hiker and the barbecue fanatic who wants to go beyond the backyard. Also suitable if you've never cooked outdoors before: the basics are explained clearly.
How to use it
Read the chapters on fire and materials first, then practise in your own garden. A charcoal basket or a cast iron pan on the kamado is a great testing ground before you head into the field.
Bill's tipStart with a small fire and properly dry wood. Smoke you don't want to taste almost always comes from wood that still holds moisture.
Want to read more or add to your kit? Take a look at the other titles in BBQ books, at cast iron pans and plates that can handle open fire, and at charcoal, smoking wood and firestarters for a reliable start.
