HomeGroupsTalkMoreZeitgeist
Search Site
This site uses cookies to deliver our services, improve performance, for analytics, and (if not signed in) for advertising. By using LibraryThing you acknowledge that you have read and understand our Terms of Service and Privacy Policy. Your use of the site and services is subject to these policies and terms.
Hide this

Results from Google Books

Click on a thumbnail to go to Google Books.

Loading...

Seven Fires: Grilling the Argentine Way

by Francis Mallmann

MembersReviewsPopularityAverage ratingConversations
1583136,243 (4.19)None
James Beard Award Winner 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.… (more)
Loading...

Sign up for LibraryThing to find out whether you'll like this book.

No current Talk conversations about this book.

Showing 3 of 3
Very excellent book on a philosophy of cooking I find intriguing and truthful. I love that the recipes get their flavor more from technique than from ingredients. A simple potato becomes an array of contrasting flavors and textures. I'll never cook the same again.

The writing was a bit sparse at times. While I appreciate getting down to business, I really wanted to see further into Mallmann's life and perspective. I came to this book from Chef's Table on Netflix so I know he's an interesting fellow. ( )
  Pumpkinson | Jul 21, 2020 |
This is hardcore food porn.
After falling into this book's clutches I bought a cast Iron Skillet just so I could chase the dream and char tomatoes in.
  vittithing | May 31, 2019 |
Great cookbook for any skill level. ( )
  jrittermaine | May 9, 2014 |
Showing 3 of 3
[Mallmann..] reconnects us to the primal simplicity and visceral pleasure of cooking over a fire.
 
You must log in to edit Common Knowledge data.
For more help see the Common Knowledge help page.
Canonical title
Original title
Alternative titles
Original publication date
People/Characters
Important places
Important events
Related movies
Awards and honors
Epigraph
Dedication
First words
Quotations
Last words
Disambiguation notice
Publisher's editors
Blurbers
Original language
Canonical DDC/MDS
Canonical LCC

References to this work on external resources.

Wikipedia in English

None

James Beard Award Winner 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.

No library descriptions found.

Book description
Haiku summary

Popular covers

Quick Links

Rating

Average: (4.19)
0.5
1
1.5
2 1
2.5
3
3.5 1
4 6
4.5
5 5

Is this you?

Become a LibraryThing Author.

 

About | Contact | Privacy/Terms | Help/FAQs | Blog | Store | APIs | TinyCat | Legacy Libraries | Early Reviewers | Common Knowledge | 162,155,213 books! | Top bar: Always visible