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Seven Fires Book

Features recipes that range across the menu, including non-grilled recipes for what to eat while you're building the fire.Read More

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  • Foyles

    James Beard Award Winner 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 celebrities, such as Francis Ford Coppola, Madonna, and Ralph Lauren, traveling to Argentina and Uruguay to experience the dashing chef's astonishing-and delicious-wood-fired feats. The seven fires of the title refer to a series of grilling techniques that have been singularly adapted for the home cook. So you can cook Signature Mallmann dishes-like Whole Boneless Ribeye with Chimichuri; Salt-Crusted Striped Bass; Whole Roasted Andean Pumpkin with Mint and Goat Cheese Salad; and desserts such as Dulce de Leche Pancakes-indoors or out in any season. Evocative photographs showcase both the recipes and the exquisite beauty of Mallmann's home turf in Patagonia, Buenos Aires, and rural Uruguay. Seven Fires is a must for any griller ready to explore food's next frontier.

  • TheBookPeople

    The Argentines grill more meat per capita than any nation on earth. Francis Mallmann was raised in the mountains of Patagonia, trained in the great kitchens of Europe, and returned home to become the top chef in Buenos Aires and the biggest star on South American food television. In 1995 he gave up cooking fancy food and applied all the lessons of haute cuisine to maximizing flavor and texture with wood-fired cookery. His food is astoundingly bright and vivid with burnt, crusty tastes both rustic and refined. Recipes range across the menu, including non-grilled recipes for what to eat while you're building the fire. Most recipes are adapted for cooking indoors, so this is a cookbook for any season, any kitchen. Francis' seven fires are: Chapa - a cast iron griddle or skillet (the form most used in this book); Little Hell - cooking with fire above and below the food; Parilla - basically what's called barbecuing or grilling in the US; Horno de Barro - cooking in a wood-fired clay oven; Rescoldo - cooking food by burying in hot embers and ashes; Asador - cooking whole pigs or lambs affixed to an iron cross that faces a bonfire; and, Caldero - cooking in an iron cauldron or Dutch oven.

  • Blackwell

    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. The Argentines grill more meat per...

  • BookDepository

    Seven Fires Grilling the Argentine Way : Hardback : ARTISAN : 9781579653545 : 1579653545 : 02 Jun 2009 : Features recipes that range across the menu, including non-grilled recipes for what to eat while you're building the fire.

  • 1579653545
  • 9781579653545
  • Francis Mallmann
  • 29 May 2009
  • Artisan Division of Workman Publishing
  • Hardcover (Book)
  • 278
  • First Edition
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