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Mallmann on Fire: 100 Inspired Recipes to Grill Anytime, Anywhere

Mallmann on Fire: 100 Inspired Recipes to Grill Anytime, Anywhere

"This book is a lovely collection of recipes from a chef that is passionate about food. The recipes don't require an elaborate setup, just a grill and fire will do along with a few simple ingredients. Recipes such as charred mushrooms with thyme and garlic toast, beet and orange salad with arugula and feta, and butterflied chicken a la parrilla with chanterelles and grilled chicory are just a sampling of what this cookbook has to offer. The pictures of the recipes are beautiful and also detail the author's (chef's) food-related travels in France, South America, and New York."

Michael R.

See all my recommendations »

Author Francis Mallmann
Publisher Artisan Books
Publication Date 2014-09-23
Section Cooking / All Staff Suggestions / Nonfiction Suggestions / Michael R.
Type New
Format Hardcover
ISBN 9781579655372

Follow the extraordinary Francis Mallmann on a culinary odyssey that inspires us to cook anywhere, in any weather, in any season, with any ingredient-with elegance and ease

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.

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