Mallmann on Fire: 100 Inspired Recipes to Grill Anytime, Anywhere

by Francis Mallmann Narrated by Don O. Knowlton

Overview

Elemental, fundamental, and delicious” is how Anthony Bourdain describes the trailblazing live-fire cooking of Francis Mallmann. The New York Times called Mallmann's first book, Seven Fires, “captivating” and “inspiring.” And now, in Mallmann on Fire, the passionate master of the Argentine grill takes us grilling in magical places-in winter's snow, on mountaintops, on the beach, on the crowded streets of Manhattan, on a deserted island in Patagonia, in Paris, Brooklyn, Bolinas, Brazil-each locale inspiring new discoveries as revealed in 100 recipes for meals both intimate and outsized. We encounter legs of lamb and chicken hung from strings, coal-roasted delicata squash, roasted herbs, a parrillada of many fish, and all sorts of griddled and charred meats, vegetables, and fruits, plus rustic desserts cooked on the chapa and baked in wood-fired ovens. At every stop along the way there is something delicious to eat and a lesson to be learned about slowing down and enjoying the process, not just the result

Editorial Reviews

Publishers Weekly

08/18/2014
One hundred solid recipes for the outdoor grill and griddle provide counterweight to Mallmann’s ethereal musings of his global travels in this follow-up to 2009’s Seven Fires. A celebrity in South America, with three restaurants and numerous television appearances on his CV, the chef professes that his life has always been about the “passionate encounter between wanderlust and cooking.” Thus, he writes of the lessons learned and fires lit in Paris, New York, Brazil, Uruguay, and Patagonia, at times with a poetic sensibility that could stand a little more wander and a little less lust (“I adore the way everybody has lovers. The French don’t talk about it too much; it is too serious and too beautiful.”) His Parisian training in the kitchen is reflected in several of the entrees ,including côte de boeuf and gratin of potatoes with emmental wrapped in Bayonne ham, but it is clear that his influences are broadly based. There is an Argentinian tuna churrasco and avocado sandwich; a Brazilian octopus with chard, cooked in a cast-iron box; butterflied chicken a la parrilla is served with grilled chicory, as is done in Italy; and, for the American palate, there are spareribs, braised in red wine and served with slaw. 250 color photos, a mélange of seared fish, sliced steak and, of course, fire, add additional heat to the proceedings. (Oct.)

From the Publisher

Culinary genius. . . . The 100 recipes are, by and large, flavor bombs that are relatively easy to put together . . . producing delicious, beautiful dishes.”
—Wall Street Journal
 
“Simple-yet-ingenious takes on vegetables.”
—Fine Cooking
 
“Primal, fascinating and terribly elegant stuff.”
—Houston Chronicle
 
“The story delivers the very heart of Mallmann’s message—use a few fresh ingredients and the proper application of fire to create a deeply satisfying meal.”
—Austin Chronicle

“Make[s] Mallmann’s larger-than-life approach to outdoor cooking accessible on a household scale. . . . This beautiful book is both travelogue and outdoor cooking handbook. If you find yourself tamping down feelings of envy about Mallmann’s footloose, relaxed yet exciting lifestyle, you won’t be alone. Just face it. We can’t all grill fish on a remote beach in Patagonia. But we can let Mallmann help us do it in our own back yards.”
—Miami Herald

“He’s the master of smoke and char.”
—Dan Barber

“No one grills better! Francis is a purist and an inspiration.”
—Alice Waters

Product Details

BN ID:	2940173341259
Publisher:	Artisan LLC
Publication date:	07/24/2021
Edition description:	Unabridged

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