Seven Fires: Grilling the Argentine Way

( 13 )

Overview


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 ...

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Seven Fires: Grilling the Argentine Way

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Overview


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.

Winner of the 2010 James Beard Foundation Book Award for Photography

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Editorial Reviews

The New York Times

"Most of what's in this captivating book about cooking over wood is as straightforward as it is appealing."
-The New York Times


Fine Cooking
"Glorious...You could amuse yourself all summer long exploring Mallmann's methods. His cooking is utterly unpretentious."
-Fine Cooking
The New York Times Book Review

"Glorious...You could amuse yourself all summer long exploring Mallmann's methods. His cooking is utterly unpretentious."
-Fine Cooking
Epicurious.com

"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
Christopher Kimball
Mallmann 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
Fine Cooking Editors
"Glorious...You could amuse yourself all summer long exploring Mallmann's methods. His cooking is utterly unpretentious."
-Fine Cooking
From the Publisher

"[Mallmann] reconnects us to the primal simplicity and visceral pleasure of cooking over a fire."

"Argentinean chef Francis Mallmann presents a gorgeous volume detailing seven approaches to grilling. What will keep cooks coming back, however, are rustic dishes like burnt tomatoes with fennel and mustard vinaigrette; pork chops with honey gremolata; and boneless ribeye with chimichurri. Augmented with plenty of smoky photos, the only thing readers will lack is the smell of charcoal." *STARRED REVIEW

"Seven Fires is, in its essence, a love letter to Argentina's obsession with fire and food."

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."
Epicurious.com
"Seven Fires is, in its essence, a love letter to Argentina's obsession with fire and food."
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.
—The New York Times
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Product Details

  • ISBN-13: 9781579653545
  • Publisher: Artisan
  • Publication date: 6/2/2009
  • Pages: 278
  • Sales rank: 153,971
  • Product dimensions: 8.90 (w) x 10.00 (h) x 1.10 (d)

Meet the Author

Francis Mallmann is the reigning star of food television in the Spanish-speaking world, and the most famous and popular chef in South America. He has three restaurants: one in Mendoza, Argentina’s wine country; another in the La Boca neighborhood of Buenos Aires; and the third in the picturesque village of Garzón, Uruguay. USA Today and The Times (U.K.) have named his restaurants among the top 10 places to eat in the world.

Peter Kaminsky is the author and coauthor of many books, including Pig Perfect, Culinary Intelligence, Seven Fires and Mallmann on Fire (with Francis Mallmann), and Charred and Scruffed (with Adam Perry Lang). He is a longtime contributor to Food & Wine and a former columnist for The New York Times and New York magazine. He lives in Brooklyn, New York.

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Table of Contents


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
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Customer Reviews

Average Rating 3
( 13 )
Rating Distribution

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(4)

4 Star

(2)

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Sort by: Showing all of 13 Customer Reviews
  • Posted October 26, 2009

    more from this reviewer

    Tasty

    We had been looking for Argentinian recipes and had difficulty finding a good source. This book turned out to be just what we needed. Keep in mind that you don't need to build a bonfire to cook with. A small fire pit works wonders.

    1 out of 1 people found this review helpful.

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  • Posted November 10, 2011

    Outdoor cooking, not just grilling

    This book presents not only some very good recipes but a new way of thinking about outdoor cooking. I have tried many of the recipes and have not yet found one that was not great. I love that in general the ingrediants lists are short, and the approach is simple and direct.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted August 8, 2009

    not a practical book

    the book is not practical and there is a sense of arrogance full of this book. not as intersting as the name suggested.I have returned it.

    0 out of 3 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted November 23, 2009

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    Posted March 18, 2010

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    Posted July 9, 2009

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    Posted July 22, 2009

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    Posted July 30, 2009

    No text was provided for this review.

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    Posted November 25, 2009

    No text was provided for this review.

  • Anonymous

    Posted June 19, 2009

    No text was provided for this review.

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    Posted September 13, 2009

    No text was provided for this review.

  • Anonymous

    Posted July 26, 2009

    No text was provided for this review.

  • Anonymous

    Posted November 6, 2009

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