Finding Fire: new book explores cooking at its most elemental

Chef and writer Lennox Hastie explores how burning wood can be used as a form of seasoning

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What is the latest trend in international haute cuisine? A few years back it was modernism, using scientific techniques to create new tastes or imitate existing ones. After that, New Nordic was the flavour of the decade – an obsession with local or foraged ingredients.

Now, fire cuisine seems to be the most likely candidate for the future – cooking only with flame or charcoal, with no gas or electricity in the kitchen. The most renowned exemplars of these trends are modernist Ferran Adrià at El Bulli; New Nordic pioneer René Redzepi at Noma and flame maestro Victor Arguinzoniz at Etxebarri.

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