Download Ebook Seven Fires: Grilling the Argentine Way
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Seven Fires: Grilling the Argentine Way
Download Ebook Seven Fires: Grilling the Argentine Way
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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."
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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.
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Product details
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: 2.8 pounds (View shipping rates and policies)
Average Customer Review:
4.7 out of 5 stars
145 customer reviews
Amazon Best Sellers Rank:
#24,220 in Books (See Top 100 in Books)
Reading this book, cooking from it, is an inspiring experience that fundamentally changes how you look at outdoor cooking. It's not just me - other cookbook writers and food writers, like Michael Chiarello (Live Fire) and Michael Pollan (Omnivore's Dilemma) regularly name-check Mallmann as an influential and revered force in their own cooking. In a humble, generous, and unpretentious way, Mallmann is a visionary, and he inspires a paradigm shift. His food is utterly unself-conscious, ingredient-forward, and unfussy....yet the culinary wisdom animating its creation is muscular, refined, and iconoclastic.His cooking philosophies and ideas are is Argentinian, but deeply personal - elegantly simple, influenced by local ingredients and an Italian and Spanish sensibility, with a heartfelt integrity and passion for the ingredients and the techniques. The cooking described in Seven Fires is impeccable but unpretentious, rustic but deeply considered. Any lover of Italian, Japanese, or Mediterranean cuisine will recognize a similarly pared-down, elegant, ingredients-forward style here, as Mallmann is influenced equally by European traditions and by a few centuries of New World frontier cooking. I could eat this way for the rest of my life, and shall. If your ambitions for outdoor cooking go beyond charring a few burgers and hot dogs on the weekend, buy this book. It's brilliance.
Pros: this book is amazing. The recipes are ridiculously delicious and the photography is beautiful.Cons: this was a gift for my husband and he has since went out and bought 6 more cast iron dishes to cook on! And now he needs some kind of outdoor wood oven$$$Don't say I didn't warn you!
During family camping trips we adore the campfire. My kids wanted me to cook our meals over the campfire, but inevitably I would ruin many of the things I would try to cook not knowing how to control the heat. I happened upon Seven Fires looking for a wood fire cookbook to remedy that. I had never seen a book so enthusiastically reviewed that I knew I had to get it. The reviews are true, it is an amazing book. It is so inspiring and exciting that we have started to build a backyard asado area. I have a makeshift parrilla and chapa already and plan to build a cob oven. The pictures in the book are beautiful and really spark ideas of how you can make your own yard a great place for entertaining your family and friends. There is a simplicity to the recipes that I really love. For example the Burnt Oranges with Rosemary was very simple, yet so complex and gourmet tasting my family loved and devoured them. The Burnt tomatoes are simple and delicious as well. I tried some onions and peppers cooked resoldo (cooked in embers and ashes ) and they were full of flavors so much more than if I had cooked them any other way. I learned to butterfly a chicken to cook on the parrilla for Chicken Chimehuin. I have to admit it looked pretty magnificent cooking on the grill and everyone was very impressed at its presentation and it tasted great. The lemon confit took it over the top. I can see that there will be lots of fun to be had experimenting and learning from this book.
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.
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