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A trailblazing chef reinvents the art of cooking over fire.
Gloriously inspired recipes push the boundaries of live-fired cuisine in this primal yet sophisticated cookbook introducing the incendiary dishes of South America's biggest culinary star. Chef Francis Mallmann―born in Patagonia and trained in France's top restaurants―abandoned the fussy fine dining scene for the more elemental experience of cooking with fire. But his fans followed, including the world's top food journalists and celebrities, such as Francis Ford Coppola, Madonna, and Ralph Lauren, traveling to Argentina and Uruguay to experience the dashing chef's astonishing―and delicious―wood-fired feats.
The seven fires of the title refer to a series of grilling techniques that have been singularly adapted for the home cook. So you can cook Signature Mallmann dishes―like Whole Boneless Ribeye with Chimichuri; Salt-Crusted Striped Bass; Whole Roasted Andean Pumpkin with Mint and Goat Cheese Salad; and desserts such as Dulce de Leche Pancakes―indoors or out in any season. Evocative photographs showcase both the recipes and the exquisite beauty of Mallmann's home turf in Patagonia, Buenos Aires, and rural Uruguay. Seven Fires is a must for any griller ready to explore food's next frontier.
- Sales Rank: #21388 in Books
- Brand: Artisan
- Published on: 2009-05-12
- Ingredients: Example Ingredients
- Original language: English
- Number of items: 1
- Dimensions: 10.25" h x 1.00" w x 8.88" l, 2.90 pounds
- Binding: Hardcover
- 278 pages
Features
- Used Book in Good Condition
Review
"Most of what's in this captivating book about cooking over wood is as straightforward as it is appealing."
-The New York Times
(The New York Times)
"Glorious...You could amuse yourself all summer long exploring Mallmann's methods. His cooking is utterly unpretentious."
-Fine Cooking
(The New York Times Book Review)
"[Mallmann] cooks with the elegant purity achieved only after attaining a mastery of complicated food."
(Publishers Weekly)
"Mallmann cooks with the elegant purity achieved only after attaining a mastery of complicated food.� I craved Mallmann’s burnt flavors, from caramelized oranges with rosemary to flattened sweet potatoes charred in butter.� Bobby Flay, be very afraid." ―Christine Muhlke
(Epicurious.com)
"[Mallmann] reconnects us to the primal simplicity and visceral pleasure of cooking over a fire."�
"Argentinean chef Francis Mallmann presents a gorgeous volume detailing seven approaches to grilling.� What will keep cooks coming back, however, are rustic dishes like burnt tomatoes with fennel and mustard vinaigrette; pork chops with honey gremolata; and boneless ribeye with chimichurri.� Augmented with plenty of smoky photos, the only thing readers will lack is the smell of charcoal." *STARRED REVIEW
"Seven Fires is, in its essence, a love letter to Argentina's obsession with fire and food."
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.
"
About the Author
Francis Mallmann 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 Garz�n in Uruguay; and 1884 Restaurant� in Mendoza, Argentina (named one of Latin America’s 50 Best Restaurants). In the fall of 2015, he will open a U.S. restaurant at the Faena Hotel in Miami, Florida.�USA Today�and�The Times�(U.K.) 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, Seven Fires and�Mallmann on Fire (with Francis Mallmann), and Charred and Scruffed (with Adam Perry Lang). He is a longtime contributor to Food & Wine and a former columnist for The New York Times and New York magazine. He lives in Brooklyn, New York.
Most helpful customer reviews
13 of 13 people found the following review helpful.
Before you buy this, think about your backyard and your lifestyle
By I Do The Speed Limit
This cookbook is exciting to read. If you like fire and like to grill outdoors, it really gets your brain thinking creatively. I bought it many, many months ago, and while I've not been able to use a single recipe from it, the book still has me thinking....thinking about how I can get this method of cooking to work in my yard!
Positive: The author's view on "the taste of burnt" alone will have you rethinking your grilling philosophy and tweaking your techniques. (Think of "burnt" as another positive facet of the food's taste and appearance.) Just thinking about the "Life of a Fire"--flames, coals, embers, ashes and cinders--will open your eyes to the possible ways that these stages can be utilized in the cooking process.
Positive/Negative: Indoor alternatives are provided to grilling the Argentine Way outdoors. You will need a WELL-ventilated kitchen. And the indoor alternatives are really not that exciting....(like cooking in a cast iron pan on the stove).
Negative: Unless you have a large untended yard, or live in a rural area on the edge of a forest or large field, the relatively simple techniques described will require a fairly elaborate set-up. The chapter "The Ways of Fire" threw up roadblocks for me, and I bet, will do so for most of you who live in established neighborhoods. For me, reading those few pages was like dosing a beautiful roaring fire with buckets of cold water. The book instructs you to: Use hardwood--chip-size up to 6"-9" in diameter and not less than 16" long; keep the fire away from buildings, fences and overhangs; avoid paved areas, lawns and underground piping; build a ring of large stones or have made a customized metal fire ring; find a solid, large solid piece of metal to use as a grill top; find a large grill grate, and build a structure to get your cooktops off the ground, and, hey, watch the wind direction, too. I've estimated that I need at least 8 square feet in which to set up my fire pit--if I want to do this correctly. And I can't find a place in our very large yard to put this whole scenario together: I've got to have a place to store the wood and then get it to the fire pit without too much effort; the fire pit can't be located under a tree; it can't be on top of underground pipe; I'm going to have to give up some grass, and then, when the fire is out, I've got to get rid of a big pile of ash.
So if you have a small manicured lawn, or no yard at all, or a poorly ventilated kitchen you may end up very frustrated if you buy this book! But if you do a lot of camping or picnicing out in the wild, or can find even a small place to burn on the ground in your yard, I bet you will be able to realize some value from this cookbook.
11 of 11 people found the following review helpful.
So good I cooked a WHOLE COW and Lambs!
By Jeff Bannister
I think this book is one of the funnest and most informative cook books I have ever read. Me and some friends are getting together on April 15th and roasting a whole cow, 5 lambs and a whole goat.
I just love everything about this book and it's principles. I do wish they would include temps. with the recipes but we are going to make due.
I hope to have video review soon.
Jeff B Bannister
South Carolina Process Server.
UPDATE: We cooked a whole cow this past weekend. It was a big hit. The cow did catch on fire three times and the weather was horrible. We cooked through the storm that spawned 150 tornados and killed 45 people while dumping rain. We built a cover for the cow and fought it all night long but it was great. We also cooked 4 lambs and a goat ASADO. A local welder and engineer helped with the constrution. We had 3300lbs of concrete to hold the cow rack that was made from 1900lbs of steel. I wish I could post pictures on amazon. We had 5 beautiful Lamb Racks made. It was a very intense but great 36 hours of cooking.
If you are on facebook you can search for "Bovinova" we had a band, bouncy houses for the kids and a live web cam to broadcast the event. Also you can search for Bovinova on Google and find many pictures.
I love the book and I am ready to do this again as the meat was wonderful as was the company.
1 of 1 people found the following review helpful.
While good cooking stimulates the senses
By Robert L. Bridges
While good cooking stimulates the senses, great cooking stimulates the imagination. This book is a sumptuous feast for the eyes, the intellect and the imagination. The book feeds the imagination from anticipation to fulfillment. Argentinians take their food seriously, especially meat. Mallmann opens the door to trying age old concepts of fire to bring great cuisine to your table. The best steak I ever had was at an estancia on the Pampas for lunch! Argentinian cuisine is a blend of Old and New World. Step-by-step one is introduced to the simple approach to cooking with that primal force... fire. From this, complex yet traditional tastes are created. Enjoy!!
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