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39 of 44 people found the following review helpful
5.0 out of 5 stars This is a quantum leap book, June 20, 2009
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This review is from: Seven Fires: Grilling the Argentine Way (Hardcover)
You should consider this book as a quantum leap experience - not your 26.th version of the East Tuscan New Flavor Cooking Experience, etc., but something which gives you totally new insights in food preparing. After studying the book and preparing some of the presented dishes, it is for me not so much the "fire" cooking approach, which is for most people who don't have a 20 acre country property at hand (beware of the neighbors) anyway out of reach. Rather, the insightful knowledge transmitted by Francis Mallmann is his methodic approach to "burnt" food, that is, generating taste by controlled burning of food. The interesting take is here, that Mallmann uses burning techniques mainly (or only) with vegetables, but not with meat. In this respect, he advocates (correctly) meat grilling at comparably low temperatures, contrary to the typical (US) American steak house approach (huge cuts, burnt outside and left rare inside, served with mushy vegetables). Almost every aspect of the book documents that this write up entails a compilation of decades of professional experience and tinkering with food, and the recipes are very well adapted for home cooking (some upgrading in Lodge cast ironware required, although, and anybody with a professional grade exhaust system is at an advantage). I am, however, not of the opinion that the recipes are "easily" to be followed. In spite (or even because) of the simplicity of the arrangements, the home chef must have excellent execution skills to deliver. All in all, a fantastic book. Thank you, Francis Mallmann, for passing your collected wisdom on to us.
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Showing 1-1 of 1 posts in this discussion
Initial post: Dec 30, 2009 10:15:40 AM PST
K8WMA says:
Great review.
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