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Seven Fires
Grilling the Argentine Way
By Francis Mallmann and Peter Kaminsky
Hardback
, 278 pages
ISBN: 9781579653545 (1579653545)
Published by Artisan
$35.00(US)
$45.95(CAN)
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about Seven Fires
A trailblazing chef reinvents the art of cooking over fire.
Gloriously inspired recipes push the boundaries of live-fired cuisine in this primal yet sophisticated cookbook introducing the incendiary dishes of South America's biggest culinary star. Chef Francis Mallmann—born in Patagonia and trained in France's top restaurants—abandoned the fussy fine dining scene for the more elemental experience of cooking with fire. But his fans followed, including the world's top food journalists and celebrities, such as Francis Ford Coppola, Madonna, and Ralph Lauren, traveling to Argentina and Uruguay to experience the dashing chef's astonishing—and delicious—wood-fired feats.
The seven fires of the title refer to a series of grilling techniques that have been singularly adapted for the home cook. So you can cook Signature Mallmann dishes—like Whole Boneless Ribeye with Chimichuri; Salt-Crusted Striped Bass; Whole Roasted Andean Pumpkin with Mint and Goat Cheese Salad; and desserts such as Dulce de Leche Pancakes—indoors or out in any season. Evocative photographs showcase both the recipes and the exquisite beauty of Mallmann's home turf in Patagonia, Buenos Aires, and rural Uruguay. Seven Fires is a must for any griller ready to explore food's next frontier.
about Francis Mallmann
Francis Mallmann is 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 Garzon, Uruguay. USA Today and The Times of London have named his restaurants among the top ten places to eat in the world. He spends whatever free time he has in a remote cabin retreat in deep Patagonia where he cooks over live fire and writes and reads poetry.
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about Peter Kaminsky
Peter Kaminsky is a cookbook author and a New York Times columnist, and was the Underground Gourmet for New York magazine. He has written books with chefs Gray Kunz, Daniel Boulud, and Fabio Trabocchi. He lives in New York City.
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