Stoked Al Brown

Stoked

Al Brown has done it again! In this extraordinary book he takes us on an exquisite culinary journey, sharing his love of cooking outdoors.

Al goes back to basics working with the natural flavours of the food and reverting to time-honoured cooking methods. He concentrates on embracing the imperfections and enjoying a simpler way to prepare food.

Says Al, -For me, the enjoyment of food these days is in heading away from technology and embracing the old-style methods that have stood the test of time " methods used centuries before we got ourselves all wound-up and stressed-out with technology. These methods are about slowing down, being more deliberate, putting yourself out there in the pressure zone, testing and continually pushing yourself. I find it far more stimulating being in that exciting place where there is more room for skill and, for that matter, risk and error. It gives me so much more reward and enjoyment as a cook.'

Al shares with us his experiences of traditional outdoor cooking methods from New Zealand's diverse cultures " a hangi at Matahiwi Marae on the Wanganui River, cooking tandoor with his Wellington grocer Sanjay Dayal and putting a pig in a pipe with a third generation Chinese New Zealander Rodney Wong.

Al is a keen hunter and gatherer and he forages in Canterbury for porcini mushrooms, collects seaweed with Lea and Neil Bramley on the Wairarapa coast and goes hunting for deer as well as trout fishing. Stoked is brimming with delicious, accessible recipes and celebrates the rewards of eating outdoors " this is food with a view!

The recipes are supported by wonderful photography from Kieran Scott showcasing New Zealand's most amazing scenery, including the high country above the Wakatipu Basin in Central Otago, the rugged south Wairarapa coastline and hunting and fly fishing at the 8000-acre Ngamatea Station in the Central North Island. This is the complete package, yet again.

In the style of the ever popular Go Fish " winner of the People's Choice and Best Illustrated Book in the 2010 NZ Post Book Awards and winner of Best Single Subject at the highly regarded IACP (International Association of Culinary Professionals) Awards in the USA " Stoked includes great tips on a wide range of topics: lighting a fire, how to get the best results from cheaper cuts of meat, on using smokers and even how to build a wood fired oven.

With over 100 mouth-watering recipes and just a touch of nostalgia this book is sure to light the fire of inspiration amongst its readers.

Al Brown enjoys eating just about anything, but most of all simple food, cooked perfectly. Growing up in the Wairarapa, New Zealand on a sheep and cattle property, Al soon realised farming wasn't for him. But his passion for hunting and gathering developed early in life during regular family holidays to the coast. After leaving school Al started work in the New Zealand hospitality industry, before travelling to North America where he gained his Culinary Arts Degree at the New England Culinary Institute, USA. After working in several restaurants around the world and in New Zealand, Al teamed up with Steve Logan, to open the successful Wellington restaurant Logan Brown in 1996. Al's flair in the kitchen has earned him plenty of recognition, winning several awards, including helping Logan Brown to attain Cuisine Magazine's 2009 Best Restaurant award. Al has just recently opened Depot in Auckland's Federal Street to much acclaim. He is also the presenter of hugely successful TV shows Hunger for the Wild, Coasters and Get Fresh.

Stoked
Random House Australia
Author: Al Brown
ISBN: 9781869794880
Price: $59.95