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Mallmann on Fire: 100 Inspired Recipes to Grill Anytime, Anywhere, by Francis Mallmann
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Review
“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 “I would travel a thousand miles just hoping for a taste.” —Mario Batali
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About 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. His restaurants include Siete Fuegos at The Vines Resort & Spa in Argentina’s wine country; Patagonia Sur in Buenos Aires; El Garzón in Uruguay; and 1884 Restauranté in Mendoza, Argentina (named one of Latin America’s 50 Best Restaurants). In the fall of 2015, he will open a U.S. restaurant at the Faena Hotel in Miami, Florida. USA Today and The Times (U.K.) have named his restaurants among the top 10 places to eat in the world. Most recently, Mallmann was the subject of the Netflix documentary series Chef’s Table.
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Product details
Hardcover: 320 pages
Publisher: Artisan (September 23, 2014)
Language: English
ISBN-10: 1579655378
ISBN-13: 978-1579655372
Product Dimensions:
9 x 1.2 x 11.5 inches
Shipping Weight: 3.5 pounds (View shipping rates and policies)
Average Customer Review:
4.7 out of 5 stars
110 customer reviews
Amazon Best Sellers Rank:
#21,137 in Books (See Top 100 in Books)
I've owned Francis Mallmann's earlier book, Seven Fires, for years, and cooked most of the way through it - except, obviously, some of the more ambitious recipes, like roasting an entire cow over a roaring bonfire. His rustic and unfussy, but uncompromising and deeply considered, approach to live-fire cooking shows that grilling can be sophisticated and gourmet, and I've fallen in love, as he has, with the bittersweet, rich flavors of food charred over live fire.Mallmann on Fire follows Francis Mallmann as he travels and cooks in various places close to his heart, from tiny coastal villages in Brazil to New York and Paris. He elaborates on the incredibly strong foundation established in Seven Fires, incorporating the regional ingredients and influences of the locations he visits throughout the book while making the approach a bit more practical. Mallmann explicitly rejects elaborate grills and excessively fussy prep and technique here - the whole message is to resist the urge to overthink and overdo, and simply to get outside in beautiful surroundings and cook good food over fire. He relates the story of taking a hike with a few ingredients in his pockets and cooking an omelette on a rock over a fire, by way of example and instruction. Here he even softens his strict adherence to only burning wood, a theme in Seven Fires, and mentions that charcoal is often superior for everyday grilling. There's a lot less emphasis on apparatus, and many of the recipes require less prep than those in Seven Fires. Some may feel that this is a compromise, but I think it's more a nod to the reality that a towering hardwood bonfire is not an everyday undertaking - whether you're a revered Argentine asador or a tired new dad making dinner after work - and that the perfect is often the enemy of the good. You can still cook like Francis Mallmann on a kettle grill in your back yard - or in a firepit at a park.The dishes and flavors are less strictly Argentine, and serve to expand the vocabulary of his cooking language without changing his pared-down, ingredients-forward, Spanish and Italian-inspired approach. I can't wait to cook more out of this book. Last night, I made the orange, rosemary, and black pepper salmuera and the charred vinegar-glazed endive to go with the grilled pork I already planned, and they were both fantastic. I'll update as I cook more, but any book coauthored by Peter Kaminsky tends to have well-tested, well-written recipes and this appears to be no exception.Seven Fires' occasionally outsized, ambitious recipes and techniques are inspiring and dramatic, but Mallmann's travels with his portable grilling setup seem to have translated to a more practical approach. Most recipes here call for a grill with a grate or a griddle over the fire, or an oven, possibly wood-fired but maybe even your lidded kettle grill or home oven. A few might reward the owner of an open fire pit, but that's hardly necessary. It's a little bit disappointing not to see recipes for lamb on iron crosses and salmon cooked in the infiernillo (a double-decker bonfire that forms the oven from hell) - simply because those approaches are so heroic and awesome. At the same time, most of these dishes are actually doable without undertaking major engineering projects, so I can't really complain much.A few minor criticisms: Photos may not accompany recipes in a logical fashion, and occasionally one comes upon a photo of a recipe on a facing page that runs before the recipe itself - and sometimes the photo comes after. The layout and design is very pretty, but occasionally confusing. The photography throughout is beautiful and well-composed, and it's a gorgeous book - especially the cover.Also, his highly practical and interesting self-designed grill setup is pictured throughout, but gets a 2'' x 3'' photo of a schematic, and a vague suggestion that an ironworker might knock one together for you, at the very end of the book. Chef, I'd commission one tomorrow, if you'd given me enough to work with! Dedicating a page to the grill and its dimensions would help those of us who want to accept your invitation to build one ourselves.
A beautiful cookbook full of simple recipes and techniques. Mallmann's writing is as unfettered as the cooking; Simple, relevant, accessible. A romance novel of a cookbook! I've not read Seven Fires and understand via reviews that On Fire is far less demanding with regard to the types and sheer sizes of fires and/or ingredients required of the home cook. I don't know that I saw anything in here that could not be achieved on the average grill, griddle (chapa, plancha), or grill pan.This, as most cookbooks by high end chefs do, rarely takes into account the availability, or lack thereof, of certain cuts of meat, certain fishes, certain cheeses in most of the Midwest. The American Midwest is culinary purgatory and damnation! For example, calling for fresh tuna for tartare...There is no fish in Missouri fresh enough to eat raw! Never ever...ever. Or pancetta. Can't get anything but a vac-pac of razor thin slices; Nothing you could cube to render. How about haloumi, Comte', or kasseri cheese? Nope, nope, and nope. Those examples aside, this book really is full of things you can actually cook at home yourself. I would say that you'd have to have or acquire some experience with using fire to cook as fie really is the main ingredient for all Mallmann does! A wonderful accompaniment to this book would be to watch The Chef's Table feature on this intriguing man.
This is a beautiful book-that happens to be about cooking. Even though this book is available for the Kindle, I highly recommend opting for the hardcover. It's just too stunning and belongs on the coffee table. For Mallmann, it is obvious that eating should be experiential. I absolutely love the idea of having a huge BBQ in the snow with a roaring fire and a great bottle of wine. It's also a very educational book on the many ways there are to cook with fire. The food is earthy and full of passion. A pure escape worth the journey.
Coffee table book vs a cook book, you be the judge. 80% of the recipes are very accessible. Toughest part is finding good product. What sets this book apart from other "cook books" are the stories, images and format. As much a coffee table book as a cook book.
After having read about Mallmann on the internet, I was curious about this famous book and ordered two copies: one for my son in Oregon and one for myself in Indiana. I read through the entire book and found many recipes I will want to try, but with the weather here right now I have not actually grilled or cooked anything outside. I will have to come back once I have had a chance to make his exciting recipes. I also liked the narratives, the background stories and the photos. Even if somebody did never try any of the recipes, it is on its own a wonderful book to read and to have.
Just as his other book, Seven Fires, this is a tasteful book that combines good recipes with nice artwork. A great gift, as well as a conversation starter, coffee table/living room book, or just a fancy cook book. Your pick. I'm from Argentina and I can attest to the quality of Cheff that Francis Mallman is. A good ambassador to our food.
I enjoyed this book which combines a rich history of Argentinian cooking traditions, beautiful photos and amazing recipes.....this book is not a cookbook in the traditional sense which is what makes is unique. Lots of great ideas...it is a book that you will want to display, not put back on your shelf. Leave it out and let your guests enjoy the pages of inspiration and see the beauty in REAL cooking!
This is a stunning book, though not sure I'll use the recipes. I'd classify this as a coffee table book more than as a kitchen tool. Nice gift for a foodie.
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