- Hardcover: 278 pages
- Publisher: Artisan; First Printing edition (May 12, 2009)
- Language: English
- ISBN-10: 1579653545
- ISBN-13: 978-1579653545
- Product Dimensions: 8.9 x 1 x 10.2 inches
- Shipping Weight: 2.9 pounds (View shipping rates and policies)
- Average Customer Review: 131 customer reviews
- Amazon Best Sellers Rank: #16,860 in Books (See Top 100 in Books)
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Seven Fires: Grilling the Argentine Way Hardcover – May 12, 2009
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From the Inside Flap
From first spark to leaping flame to last dying ember, grilling has a new frontier and Francis Mallmann is its trailblazer. He offers more than one hundred recipes, ranging from griddled mussels to a whole salmon that s salt-roasted to juicy perfection, from beautifully burnt tomatoes to crunchy smashed potatoes and lusciously charred oranges, from a butterflied leg of lamb that cooks in just minutes to if you can imagine a whole cow that roasts for fourteen hours! He also shares the secret to perfect steak every single time.
Born in Patagonia, Mallmann grew up in the Andes, in a house where everything from the heating to the hot water to the kitchen stove was sustained by ever-burning fires. As a true prodigy, he trained in the greatest French kitchens and went on to become South America s most venerated chef. But at age forty he had an epiphany. He was, in his words, "tired of making fancy French food for wealthy customers in Buenos Aires." In an audacious move, he abandoned the fussy fine-dining scene to return to his roots and the language he describes in his mother tongue: fire.
Mallmann calls his techniques the Seven Fires and all are represented in this book, with some extras thrown in for good measure. In glorious photographs, Mallmann illustrates technique after technique, from "parrilla" which is cooking on a grill to his boldest method, "asador," in which a butterflied spring lamb or pig is fastened to an iron cross, where it cooks for hours in the glow of live coals.
A TV star in South America, Mallmann is a showman who adores cooking for a crowd he s served presidents, princes, and celebrities as diverse as Madonna and Francis Ford Coppola. "Seven Fires" is filled with food that anyone can prepare with little equipment beyond a heat source whether it s wood, charcoal, or gas fire. Signature dishes include Smashed Patagonian Lamb with Lemon Confit and Herbs; Salt-Baked Striped Bass; Boneless Pork Chops with Honey Gremolata; and Whole Andean Pumpkin Salad with Mint, Arugula, and Goat Cheese as well as a surefire recipe for the perfect steak. And because we can t always cook outdoors year-round, indoor variations are given for nearly all the recipes.
With evocative photos that showcase Mallmann s food and the exquisite beauty of his home turf, "Seven Fires" will thrill grillers ready to explore the magic of fire, fine food s next frontier.
Top customer reviews
Chimichurri with a small roast has been a big hit. Potato Galette has been a HUGE hit.
When your book includes a recipe for "Burnt Tomato Halves", it better be good, and it is (high heat is the key). Smashed Potatos with Tapenade - mmm, gimme more.
The Salt Crust Chicken was good but didn't knock me out - as he states, it won't be crispy on the outside. I still prefer to brine and roast my birds.
On page 224 with the images of the Granny Smith Pancakes, that looks a lot more like a spackling knife than a spatula - another testament to the unpretentious approach. Some recipes are a bit complicated, but most aren't, and there are plenty of simple ones to choose from.
Speaking of Patagonia, it's beautiful. If you ever get the chance, go, but be prepared for high wind, rain, cold, some warm temperatures, and beautiful scenery (mountains, clouds, forests, glaciers, glacial lakes...). Get out and hike.
I need to try some of the fish recipes, and I'm looking forward to the Peached Pork...
2015 update - tying off a fish, chicken, rabbit, or lamb to some stakes and cooking it over coals isn't easy due to the uneven heat, but it's worth trying. But just sitting outside for a few hours and cooking your own food without a phone, radio, or any other distraction is a great way to lower your blood pressure. Take your time. Simplify.
I still haven't made the Peached Pork, but I have made the peaches as a dessert several times, and they're always a hit. Simple to make, too. Cast iron skillet, medium high heat, butter, and ripe peaches. THE PEACHES MUST BE RIPE!!! If not they won't taste good in general, and won't have as much sugar to caramelize with the butter and heat.
If you love Argentinian food, cooking over wood, or just love being inspired by simple yet elegant cooking whether you do it outdoors or not this book is for you!
This is a real fire cookbook like no other. Its a masterpiece.
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