Seven Fires: Grilling the Argentine Way

( 13 )

Overview

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 ...
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Overview

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.

Winner of the 2010 James Beard Foundation Book Award for Photography

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Editorial Reviews

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
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
"[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."
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
The New York Times Book Review
"[Mallmann] reconnects us to the primal simplicity and visceral pleasure of cooking over a fire."
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: 121,782
  • 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 (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 )
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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.

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    Posted November 23, 2009

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    Posted November 25, 2009

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    Posted June 19, 2009

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    Posted September 13, 2009

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    Posted November 6, 2009

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