Seven Fires: Grilling the Argentine Way
A trailblazing chef reinvents the art of cooking over fire.\ Gloriously inspired recipes push the boundaries of live-fired cuisine in this primal yet sophisticated cookbook introducing the incendiary dishes of South America's biggest culinary star. Chef Francis Mallmann—born in Patagonia and trained in France's top restaurants—abandoned the fussy fine dining scene for the more elemental experience of cooking with fire. But his fans followed, including the world's top food journalists and...
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From first spark to leaping flame to last dying ember, grilling has a new frontier and Francis Mallmann is its trailblazer. He offers more than one hundred recipes, ranging from griddled mussels to a whole salmon that’s salt-roasted to juicy perfection, from beautifully burnt tomatoes to crunchy smashed potatoes and lusciously charred oranges, from a butterflied leg of lamb that cooks in just minutes to—if you can imagine—a whole cow that roasts for fourteen hours! He also shares the secret to perfect steak…every single time.Born in Patagonia, Mallmann grew up in the Andes, in a house where everything from the heating to the hot water to the kitchen stove was sustained by ever-burning fires. As a true prodigy, he trained in the greatest French kitchens and went on to become South America’s most venerated chef. But at age forty he had an epiphany. He was, in his words, "tired of making fancy French food for wealthy customers in Buenos Aires." In an audacious move, he abandoned the fussy fine-dining scene to return to his roots and the language he describes in his mother tongue: fire.Mallmann calls his techniques the Seven Fires and all are represented in this book, with some extras thrown in for good measure. In glorious photographs, Mallmann illustrates technique after technique, from parrilla—which is cooking on a grill—to his boldest method, asador, in which a butterflied spring lamb or pig is fastened to an iron cross, where it cooks for hours in the glow of live coals. A TV star in South America, Mallmann is a showman who adores cooking for a crowd—he’s served presidents, princes, and celebrities as diverse as Madonna and Francis Ford Coppola. Seven Fires is filled with food that anyone can prepare with little equipment beyond a heat source—whether it’s wood, charcoal, or gas fire. Signature dishes include Smashed Patagonian Lamb with Lemon Confit and Herbs; Salt-Baked Striped Bass; Boneless Pork Chops with Honey Gremolata; and Whole Andean Pumpkin Salad with Mint, Arugula, and Goat Cheese—as well as a surefire recipe for the perfect steak. And because we can’t always cook outdoors year-round, indoor variations are given for nearly all the recipes. With evocative photos that showcase Mallmann’s food and the exquisite beauty of his home turf, Seven Fires will thrill grillers ready to explore the magic of fire, fine food’s next frontier. The New York Times - Christine Muhlke Mallmann cooks with the elegant purity achieved only after attaining a mastery of complicated food…What makes Mallmann so punk is that he makes six ingredients taste better than 20…He also reconnects us to the primal simplicity and visceral pleasure of cooking over a fire—though his recipes can be made over charcoal or in a grill pan, too.
Contents:A Son of the Andes by Peter Kaminsky Baptized by Fire My Argentina The Ways of Fires Parrilla: Barbecue Chapa: Cast-Iron Griddle or Skillet Infiernillo: Little Hell Horno de Barro: Clay Oven Rescoldo: Embers and Ashes Asador: The Iron Cross Caldero: Cauldron Appetizers Beef Lamb, Pork & Chicken Fish & Shellfish Vegetables Light Meals & Salads Desserts Breads Basics Sources Acknowledgements Index
\ Christopher KimballMallmann is a well-known South American chef who, born in Patagonia, grew up in the Andes. The simplicity of the food—cooked over wood-burning fires—is striking. Over and over, I found myself thinking, "Gee, I can make that!" Sure, the locations are breathtaking and this guy Mallmann is clearly über-rich and stylish, but, that being said, the food reaches out of his spectacular photographs and grabs one with the raw power of authenticity and hearty appeal. No tricks here, no silly ingredients, no nonsense. I heartily recommend this book for anyone tired of the same-old backyard barbecue. \ — Founder and Editor, America's Test Kitchen\ \ \ \ \ Epicurious.com"Seven Fires is, in its essence, a love letter to Argentina's obsession with fire and food."\ \ \ \ Fine Cooking"Glorious...You could amuse yourself all summer long exploring Mallmann's methods. His cooking is utterly unpretentious."\ -Fine Cooking\ \ \ \ \ \ Fine Cooking Editors"Glorious...You could amuse yourself all summer long exploring Mallmann's methods. His cooking is utterly unpretentious."\ -Fine Cooking\ \ \ \ \ \ The New York Times"Mallmann cooks with the elegant purity achieved only after attaining a mastery of complicated food. I craved Mallmann’s burnt flavors, from caramelized oranges with rosemary to flattened sweet potatoes charred in butter. Bobby Flay, be very afraid." —Christine Muhlke\ \ \ \ \ \ The New York Times Book Review"[Mallmann] reconnects us to the primal simplicity and visceral pleasure of cooking over a fire."\ \ \ \ \ Christine MuhlkeMallmann cooks with the elegant purity achieved only after attaining a mastery of complicated food…What makes Mallmann so punk is that he makes six ingredients taste better than 20…He also reconnects us to the primal simplicity and visceral pleasure of cooking over a fire—though his recipes can be made over charcoal or in a grill pan, too.\ —The New York Times\ \
