“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.
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Seven Fires on the road – both pared down and expanded 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…
The recipes, techniques, and pictures excite me beyond my expectations I totally immersed myself in Mallmann’s first book. I learned so much, was inspired beyond any of my expectations, and I looked around my yard to see where I could set up the type of huge production fire Mallmann described. With what Mallmann suggested–ideally–I realized I needed a space more open than what is found in a suburban back yard. Even on a larger property, if you wanted to create a huge, long lasting fire to cook a banquet’s-worth amount of food, one would need more space…