Opening with advice on setting up your outdoor kitchen, Ray shows how to light a fire, cook in ashes and leaves, steam, smoke, and build a simple ground oven.
He then shares his fabulous and enjoyable recipes, including:
– easy ideas that children and grownups can try (campfire s’mores, wilderness hot dog, egg on a stick)
– gourmet meals (Italian hunter’s rabbit, succulent split-stick roasted salmon)
– recipes learned from bushmen and indigenous peoples (potjiekos, canoe country pancakes, fragrant and intense Gurkha curry)
Woven throughout are colourful stories of Ray’s cooking around the world, from baking a birthday cake using ingredients sourced in the rainforest, to pulling a giant Emu leg drumstick out of a ground oven built by a Pitjantjatjara elder in the Central Australian desert.
Gather round an open fire. Share delicious food inspired by the outdoors and infused with age-old wisdom. This is living. This is the way of the wilderness chef.
“I love this book!” – Chris Evans, Virgin Radio Breakfast Show