Cooking on an open fire is both exciting and a labor of love-it's as much about the time spent preparing the food as it is about eating it. This style of cooking lures chefs of all ages to the outdoors, and the possibilities presented by vegetables in the campfire kitchen are almost endless. From chili sin carne to carrot confit, Cooking Greens on Fire contains 65 recipes for vegetarian campfire dishes of various degrees of difficulty. You will also learn how to build and light a fire, and get to know the equipment, safety measures, and cooking methods best suited for enjoying vegetables over an open flame. Nicolai and Eva Tram both come from careers in the gastronomic world and food media. In 2020, they opened a restaurant, Knystaforsen, in the Swedish woods, with campfire cooking at the core of the kitchen. The restaurant earned a Michelin star as well as a green star for sustainability in 2022. This is the follow-up to Cooking on Fire, their first book with gestalten.