Fire & Dine : Nils Jorra

Based in Germany, Nils Jorra is a chef known for his expertise in grilling and outdoor cooking.

His career includes experience in some of Germany's leading gastronomic kitchens, including the three-Michelin-starred Vendôme, led by Joachim Wissler, and the two-Michelin-starred Falco, led by Peter Maria Schnurr.

He later expanded his career into the world of meat, working for a German meat specialist on product and recipe development while deepening his knowledge of different breeds, ageing techniques, and methods of preparation.

Today, he serves as Culinary Director for grill manufacturer Big Green Egg, while also working across culinary consulting, product and recipe development, and food styling. His cooking combines the techniques developed in Michelin-starred restaurants with years of experience working with meat, fire, and grilling.

In Fire & Dine, Nils Jorra approaches outdoor cooking through the perspective of fine dining, using charcoal, embers, grills, and other forms of live-fire cooking.

The book features more than 130 recipes.

Using techniques ranging from cooking over embers and on the grill to cooking on hot stones, the recipes span starters, main courses, side dishes, and desserts.

Among the dishes are smoked beef tartare, warm parsnip salad with smoked ricotta, saddle of venison with peppered cherries, and strudel with grilled apples. The recipes extend beyond meat, incorporating the aromas of fire and smoke into vegetables and desserts as well.

Drawing on his experience in gastronomy and his many years of working with fire and grilling, Nils Jorra presents a contemporary approach to live-fire cooking throughout this book.