{"id":19139,"date":"2022-04-25T10:00:00","date_gmt":"2022-04-25T09:00:00","guid":{"rendered":"https:\/\/www.mostlyfood.co.uk\/?p=19139"},"modified":"2022-03-31T14:11:49","modified_gmt":"2022-03-31T13:11:49","slug":"men-with-the-pot-cookbook","status":"publish","type":"post","link":"https:\/\/www.mostlyfood.co.uk\/index.php\/men-with-the-pot-cookbook\/","title":{"rendered":"Men with the Pot Cookbook"},"content":{"rendered":"

Deliciously Polish outdoor cooking.<\/h3>\n

In these difficult times we long to get back to nature. To have fun. To enjoy convivial company and delicious food. Men with the Pot Cookbook is penned by two Polish chaps living in Ireland, and it\u2019s stuffed with tempting recipes suitable for outside preparation.<\/p>\n

Kris Szymanski and Slawek Kalkraut evidently had a great time writing this book. The photography is first class, and one might even have the sense that one can actually smell the mouth-watering aroma of a wood fire and hear the splattering of those meat juices.<\/p>\n

The Men with the Pot make memorable meals with a pile of wood and an Instagram-worthy big knife. The lads teach us about bushcraft as well as offering recipes which can translate into domestic BBQ grilling as well.<\/p>\n

Kris and Slawek\u2019s popular videos<\/h4>\n

\"menSo where did the title \u2018Men with the Pot\u2019 come from? They were just two men with one pot who wanted to light a fire and encourage other keen cooks to have a go. Kris and Slawek\u2019s popular videos reach tens of millions of fans every month. Now the book \u2018Men with the Pot Cookbook\u2019 brings that same adventure to a wider audience with their recipes in print.<\/p>\n

This book is a beautiful page-turner, and I will happily grill my way through all of them. Chapters and recipes include:<\/p>\n

Forest Cooking Around the World: Chicken Alfredo, Gnocchi Two Ways, Polish Rolady, Paella, Forest Takeaway, Tagliatelle Ragu, Campfire Ravioli<\/p>\n

Forest Baking: Sausage Rolls, Skillet Pizza, Forest Pretzels, Baked Camembert in Forest-Made Bread, Focaccia Bread, Campfire Donuts<\/p>\n

Chicken, Turkey, and Duck: Forest-Fried Chicken, Honey Mustard Chicken Quarters, Duck Breasts with Smashed Potatoes, Chicken From Hell<\/p>\n

Meat Madness: Tomahawk Steak, Perfect T-Bone Steak, Tropical Pork Ribs, Pineapple Pork, Lamb Chops with Pomegranate Sauce, Campfire Irish Stew<\/p>\n

From the Sea and Into the Forest: Pastry-Wrapped Salmon, Fish Curry, Cod Fillets Wrapped in Bacon, Drunk Salmon, Prawn Pasta, Fish and Chips, Herb-crusted Cod<\/p>\n

Sandwiches, Tacos, Quesadillas, and More: Chicken Fajitas, Smoked Pork Belly Sandwich, Dirty Cheeseburger, Steak Sandwich, Best Meatball Sandwich, Chicken Quesadillas with Forest-made Tortillas, Cheese Tacos.<\/p>\n

This volume is a tasty tutorial of practical bushcraft, too. One will learn how to whittle wood to construct pot stands and hangers, and how to prepare and light a campfire. But it\u2019s those recipes which will hold one\u2019s attention even in the civilization of one\u2019s humble back garden. Men with the Pot Cookbook is of gift quality and will be welcomed by lovers of the outdoors, the simple life and wonderful food.<\/p>\n

Men with the Pot Cookbook
\nAuthors: Kris Szymanski and Slawek Kalkraut
\nPublished by: \u200eHarvard Common Press
\nPrice: \u00a318.99
\nISBN-13: \u200e978-0760374184<\/p>\n","protected":false},"excerpt":{"rendered":"

Deliciously Polish outdoor cooking. In these difficult times we long to get back to nature. To have fun. To enjoy convivial company and delicious food. Men with the Pot Cookbook […]<\/p>\n","protected":false},"author":2,"featured_media":19245,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[20,22],"tags":[3615,3613,3614],"class_list":["post-19139","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-books","category-cookbooks","tag-bushcraft","tag-men-with-the-pot-cookbook","tag-polish-food"],"_links":{"self":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts\/19139","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/comments?post=19139"}],"version-history":[{"count":2,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts\/19139\/revisions"}],"predecessor-version":[{"id":19246,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts\/19139\/revisions\/19246"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/media\/19245"}],"wp:attachment":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/media?parent=19139"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/categories?post=19139"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/tags?post=19139"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}