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Martin Nordin has always loved to barbecue vegetables—“I began with a pretty slim repertoire,
the classic vegetables on a grill,”—but his world changed when he put an eggplant into naked
flames. “A friend had smoked some tomatoes for dinner, too. Suddenly a whole new universe
opened up to me.” Nordin now shares the results of his extensive grilling experiments
and research in Fire, Smoke, Green, which has seven chapters covering everything
from grilling directly onto fire, smoked recipes, and even wood-fired pizza.