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Mallmann on Fire
by Francis Mallmann and Peter Kaminsky and Donna Gelb and Santiago Soto Monllor


Overview -

Featured on the Netflix documentary series Chef's Table

"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.  Read more...


 
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More About Mallmann on Fire by Francis Mallmann; Peter Kaminsky; Donna Gelb; Santiago Soto Monllor
 
 
 
Overview

Featured on the Netflix documentary series Chef's Table

"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.


 
Details
  • ISBN-13: 9781579655372
  • ISBN-10: 1579655378
  • Publisher: Artisan Publishers
  • Publish Date: September 2014
  • Page Count: 305


Related Categories

Books > Cooking > Regional & Ethnic - Central American & South American
Books > Cooking > Methods - Barbecue & Grilling

 
Publishers Weekly Reviews

Publishers Weekly® Reviews

  • Reviewed in: Publishers Weekly, page .
  • Review Date: 2014-08-18
  • Reviewer: Staff

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.)

 
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