Fire and smoke

Original chef Michal Hugo Hromas prepares all his dishes over an open fire, whether on a grill, in a pot, in a tagine, or using other techniques. In his first cookbook, Oheň a dým (Fire and Smoke), he introduces readers to the secrets of building a fire, individual techniques for cooking over an open flame, and the equipment he uses, which he affectionately calls “my tin circus.” He prepares not only large cuts of meat over the fire, but also delicious vegetable dishes, bakes bread, and even desserts. Cooking over an outdoor fire is the latest trend in global gastronomy, and Michal Hromas is one of the leading masters of this style. This large, beautiful, graphically original cookbook, from which fire radiates and smoke rises from the very first page, also belongs to the category of “coffee table” cookbooks, i.e., cookbooks that you will not only cook from, but also read and enjoy looking at.