• Seven Fires: Grilling the Argentine Way See large image

    Seven Fires: Grilling the Argentine Way (Hardback) By (author) Francis Mallmann

    $29.45 - Save $13.38 31% off - RRP $42.83 Free delivery worldwide Available
    Dispatched in 2 business days
    When will my order arrive?
    Add to basket | Add to wishlist |

    DescriptionThe 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' seven fires are: Chapa - a cast iron griddle or skillet (the form most used in this book); 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; and, Caldero - cooking in an iron cauldron or Dutch oven.


Other books

Other people who viewed this bought | Other books in this category
Showing items 1 to 10 of 10

 

Reviews | Bibliographic data
  • Full bibliographic data for Seven Fires

    Title
    Seven Fires
    Subtitle
    Grilling the Argentine Way
    Authors and contributors
    By (author) Francis Mallmann
    Physical properties
    Format: Hardback
    Number of pages: 320
    Width: 230 mm
    Height: 259 mm
    Thickness: 27 mm
    Weight: 1,322 g
    Language
    English
    ISBN
    ISBN 13: 9781579653545
    ISBN 10: 1579653545
    Classifications

    B&T Merchandise Category: GEN
    B&T Book Type: NF
    BIC E4L: FOO
    Nielsen BookScan Product Class 3: T16.0
    B&T Modifier: Region of Publication: 01
    B&T Modifier: Academic Level: 05
    BIC geographical qualifier V2: 1KLSA
    B&T General Subject: 240
    Ingram Subject Code: CW
    Libri: I-CW
    LC subject heading:
    Warengruppen-Systematik des deutschen Buchhandels: 14540
    LC subject heading:
    B&T Modifier: Subject Development: 06
    BIC subject category V2: WBN, WBS
    LC subject heading:
    Ingram Theme: CULT/LATAME
    LC subject heading:
    BISAC V2.8: CKB005000
    B&T Approval Code: A97406041
    BISAC V2.8: CKB099000
    B&T Modifier: Geographic Designator: A2
    B&T Approval Code: A97406015
    BIC subject category V2: 1KLSA
    DC22: 641.5982
    LC subject heading:
    LC classification: TX716.A7 M27 2009
    LC subject heading:
    DC22: 641.760982
    Edition statement
    New.
    Illustrations note
    250 colour photos throughout
    Publisher
    ARTISAN
    Imprint name
    Artisan Division of Workman Publishing
    Publication date
    02 June 2009
    Publication City/Country
    New York
    Flap copy
    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.