Seven Fires Grilling the Argentine Way

by Mallmann, Francis; Kaminsky, Peter

• ISBN13: 9781579653545
• ISBN10: 1579653545
• Format: Hardcover
• Copyright: 2009-06-02
• Publisher: Artisan

Summary

The Argentines grill more meat per capita than any nation on earth. Francis Mallmann was raised in the mountains of Patagonia, trained in the great kitchens of Europe, and returned home to become the top chef in Buenos Aires and the biggest star on South American food television. In 1995 he gave up cooking fancy food and applied all the lessons of haute cuisine to maximizing flavor and texture with wood-fired cookery. His food is astoundingly bright and vivid with burnt, crusty tastes both rustic and refined. Recipes range across the menu, including non-grilled recipes for what to eat while you're building the fire. Most recipes are adapted for cooking indoors, so this is a cookbook for any season, any kitchen. Francis's seven fires are: Chapa--a cast iron griddle or skillet Little Hell--cooking with fire above and below the food Parilla--basically what's called barbecuing or grilling in the US Horno de Barro--cooking in a wood-fired clay oven Rescoldo--cooking food by burying in hot embers and ashes Asador--cooking whole pigs or lambs affixed to an iron cross that faces a bonfire Caldero--cooking in an iron cauldron or Dutch oven

Author Biography

Francis Mallmann, author of Seven Fires and Mallmann on Fire, 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; 1884 Restaurante in Mendoza, Argentina (named one of Latin America’s 50 Best Restaurants); and Los Fuegos in Miami. USA Today and the Times (London) 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.

Peter Kaminsky is the author and coauthor of many books, including Pig Perfect, Culinary Intelligence, and Green Fire, Seven Fires, and Mallmann on Fire (with Francis Mallmann). He is a longtime contributor to Food & Wine and a former columnist for the New York Times and New York magazine. He was managing editor of National Lampoon. He lives in Brooklyn, New York.

Table of Contents

Contents:
A Son of the Andes by Peter Kaminsky
Baptized by Fire
My Argentina
The Ways of Fires
Parrilla: Barbecue
Chapa: Cast-Iron Griddle or Skillet
Infiernillo: Little Hell
Horno de Barro: Clay Oven
Rescoldo: Embers and Ashes
Asador: The Iron Cross
Caldero: Cauldron
Appetizers
Beef
Lamb, Pork & Chicken
Fish & Shellfish
Vegetables
Light Meals & Salads
Desserts
Breads
Basics
Sources
Acknowledgements
Index