-The New York Times
Seven Fires: Grilling the Argentine Wayby Francis Mallmann, Peter Kaminsky
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… See more details below
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
Founder and Editor, America's Test Kitchen
"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
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