{"product_id":"the-green-barbecue-cookbook-martin-nordin-cookbook","title":"The Green Barbecue Cookbook by Martin Nordin – Hardback Cookbook","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eFormat:\u003c\/strong\u003e Hardback, 240 pages\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eAuthor:\u003c\/strong\u003e Martin Nordin, Malmö-based cook, photographer and author of Green Burgers\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003ePublisher:\u003c\/strong\u003e Hardie Grant London, 2022\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eInside:\u003c\/strong\u003e Vegetarian recipes for direct grilling, indirect heat, embers, wood-fired ovens and smoking\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest for:\u003c\/strong\u003e Charcoal and kettle cooks feeding vegetarians, or anyone after more veg on the grill\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eISBN:\u003c\/strong\u003e 9781784885472\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eThe Green Barbecue Cookbook is a hardback of vegetarian recipes cooked over fire, written by Malmö-based cook and photographer Martin Nordin, and it shows you how to grill, smoke and ember-roast vegetables until they're the main event.\u003c\/strong\u003e It covers direct heat, indirect heat, cooking straight in the coals and the wood-fired oven, with buns, sides and condiments to finish.\u003c\/p\u003e\n\u003ch2\u003eFire-cooked veg with real swagger\u003c\/h2\u003e\n\u003cp\u003eMost barbecue books treat vegetables as an afterthought. Martin Nordin built a following on Instagram for his veggie burgers, and this book carries that same obsession onto the coals. Every recipe is meat-free, and every one is built around what fire does to vegetables: char, smoke, sweetness and crunch.\u003c\/p\u003e\n\u003ch2\u003eWhat's inside\u003c\/h2\u003e\n\u003cp\u003eIt's split into seven chapters by method: Barbecue Straight on the Grill, Indirect Heat, Straight into the Fire, Vegetables on Charcoal, Wood-fired Oven, Smoked and Soured, and Buns, Sides and Condiments. Up front there's a guide to the structure of a burger and tips on making the job easier, with handy pantry staples at the back.\u003c\/p\u003e\n\u003cp\u003eStandouts include Grilled Cauliflower with Gremolata, a Pea Burger with cream cheese and king oyster crisps, and Sriracha-marinated Broccoli with shiitake and shiso broth. The wood-fired oven chapter brings pizzas like asparagus with pimientos de Padrón, and there's a Quinoa and Sweet Potato Burger plus cocktails such as a Smoky Pineapple Sour.\u003c\/p\u003e\n\u003ch2\u003eWho it's for\u003c\/h2\u003e\n\u003cp\u003eBarbecue cooks with vegetarians at the table, flexitarians, and anyone who wants their sides to stop playing second fiddle. If you've got a kettle, kamado or fire pit and like a bit of technique, you'll use this a lot.\u003c\/p\u003e\n\u003ch2\u003eAbout Martin Nordin\u003c\/h2\u003e\n\u003cp\u003eMartin Nordin lives in Malmö, Sweden, and works in advertising and communication. He has a strong eye for both food and photography, and his passion for perfecting the veggie burger earned him a loyal Instagram following. His earlier book, \u003cem\u003eGreen Burgers\u003c\/em\u003e, has been translated into six languages.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/208_joyful-turning-corn-tongs.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eDarryl's orders: give the veg the same respect you'd give a brisket. Nordin's book proves charcoal can make a cauliflower steak the hero of the table, and that gremolata-topped cauliflower is the page the Smuggler keeps going back to. Buy it and watch the meat-eaters sneak seconds. Pair it with \u003ca href=\"\/products\/how-to-grill-vegetables-steven-raichlen-cookbook\"\u003eHow to Grill Vegetables\u003c\/a\u003e for more technique, and \u003ca href=\"\/products\/live-fire-helen-graves-cookbook\"\u003eLive Fire\u003c\/a\u003e for global flavour off the grill. A shake of \u003ca href=\"\/products\/misty-gully-ultimate-veggie-seasoning\"\u003eMisty Gully Ultimate Veggie Seasoning\u003c\/a\u003e before the coals never hurts.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Coal-Kissed Feta Dip\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eTen minutes on the grill and a block of cheese becomes contraband.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 200g block of feta, 2 tbsp olive oil, ½ tsp chilli flakes, zest of ½ lemon, pinch of dried oregano, grilled bread\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eSit the feta on a sheet of foil, drizzle with the oil and scatter over the chilli, lemon zest and oregano.\u003c\/li\u003e\n\u003cli\u003eFold the foil into a loose parcel and cook on the grill over medium heat for about 10 minutes, until soft.\u003c\/li\u003e\n\u003cli\u003eOpen it up, mash roughly with a fork and serve with charred bread.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Gentle heat softens feta into a creamy, scoopable dip, while the oil carries the chilli and lemon right through it.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003ch3\u003eWho wrote The Green Barbecue Cookbook?\u003c\/h3\u003e\u003cp\u003eIt was written by Martin Nordin, a Malmö-based cook and photographer who is also the author of Green Burgers.\u003c\/p\u003e\n\u003ch3\u003eWhat's inside The Green Barbecue Cookbook?\u003c\/h3\u003e\u003cp\u003eSeven chapters of vegetarian fire cooking, from direct grilling and indirect heat to ember cooking, wood-fired pizza, smoking, buns, sides and condiments.\u003c\/p\u003e\n\u003ch3\u003eIs The Green Barbecue Cookbook good for beginners?\u003c\/h3\u003e\u003cp\u003eYes. Recipes are organised by cooking method, so beginners can start with simple direct grilling and work up to smoking and wood-fired oven cooking.\u003c\/p\u003e\n\u003ch3\u003eIs The Green Barbecue Cookbook a hardback, and how many pages?\u003c\/h3\u003e\u003cp\u003eYes. It's a 240-page hardback published by Hardie Grant London in 2022.\u003c\/p\u003e\n\u003ch3\u003eIs The Green Barbecue Cookbook fully vegetarian?\u003c\/h3\u003e\u003cp\u003eYes. It's a meat-free barbecue book, though some recipes use dairy and eggs, so it isn't strictly vegan.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"Who wrote The Green Barbecue Cookbook?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It was written by Martin Nordin, a Malmö-based cook and photographer who is also the author of Green Burgers.\"}}, {\"@type\": \"Question\", \"name\": \"What's inside The Green Barbecue Cookbook?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Seven chapters of vegetarian fire cooking, from direct grilling and indirect heat to ember cooking, wood-fired pizza, smoking, buns, sides and condiments.\"}}, {\"@type\": \"Question\", \"name\": \"Is The Green Barbecue Cookbook good for beginners?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. Recipes are organised by cooking method, so beginners can start with simple direct grilling and work up to smoking and wood-fired oven cooking.\"}}, {\"@type\": \"Question\", \"name\": \"Is The Green Barbecue Cookbook a hardback, and how many pages?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. It's a 240-page hardback published by Hardie Grant London in 2022.\"}}, {\"@type\": \"Question\", \"name\": \"Is The Green Barbecue Cookbook fully vegetarian?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. It's a meat-free barbecue book, though some recipes use dairy and eggs, so it isn't strictly vegan.\"}}]}\u003c\/script\u003e","brand":"BOOKS","offers":[{"title":"Default Title","offer_id":67824817045556,"sku":"9781784885472","price":45.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/the-green-barbecue-cookbook-martin-nordin-cookbook-front.png?v=1792910435","url":"https:\/\/www.therubhub.com.au\/products\/the-green-barbecue-cookbook-martin-nordin-cookbook","provider":"THE RUB HUB","version":"1.0","type":"link"}