Cooking with fire is different and more than just grilling. It is an ancient technique with a new culinary dimension. Uncomplicated and unexpectedly simple. With new flavor notes, interesting roasting aromas, and subtle smoky tastes - a holistic experience for the palate and senses. The book clearly explains the fundamentals of fire cooking, the various methods, materials, and techniques in an easily understandable way for everyone. It always revolves around primal yet culinarily diverse enjoyment. Featuring old recipes and new ideas, such as roasted bread with rosemary ash, Catalan fire onions with spicy romesco sauce, trout on a hot stone, archaic coal meat, liquid camembert in a wooden box, and to finish, blueberry schnecken or upside-down Linzer torte.