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Mallmann on Fire Hardcover – September 23, 2014
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Editorial Reviews
Review
“Argentinean chef Francis Mallmann is back with the sequel to his fantastic 2009 cookbook, Seven Fires. This time, he explores the world of open fire cooking in Argentina and beyond. . . . This one could be one of the best books out this year.”
—Eater, The 43 Most Anticipated Cookbooks of Fall 2014
“He’s the master of smoke and char.”
—Dan Barber
“No one grills better! Francis is a purist and an inspiration.”
—Alice Waters
“I would travel a thousand miles just hoping for a taste.”
—Mario Batali
—Eater, The 43 Most Anticipated Cookbooks of Fall 2014
“He’s the master of smoke and char.”
—Dan Barber
“No one grills better! Francis is a purist and an inspiration.”
—Alice Waters
“I would travel a thousand miles just hoping for a taste.”
—Mario Batali
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. He has three restaurants: one in Mendoza, Argentina’s wine country; another in the La Boca neighborhood of Buenos Aires; and the third in the picturesque village of Garzón, Uruguay. USA Today and The Times (U.K.) have named his restaurants among the top 10 places to eat in the world.
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.
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Most Helpful Customer Reviews
7 of 7 people found the following review helpful
By
Charlie
on September 18, 2014
Format: Hardcover
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I've owned Francis Mallmann's earlier book, Seven Fires, for years, and cooked most of the way through it - except, obviously, some of the more ambitious recipes, like roasting an entire cow over a roaring bonfire. His rustic and unfussy, but uncompromising and deeply considered, approach to live-fire cooking shows that grilling can be sophisticated and gourmet, and I've fallen in love, as he has, with the bittersweet, rich flavors of food charred over live fire.
Mallmann on Fire follows Francis Mallmann as he travels and cooks in various places close to his heart, from tiny coastal villages in Brazil to New York and Paris. He elaborates on the incredibly strong foundation established in Seven Fires, incorporating the regional ingredients and influences of the locations he visits throughout the book while making the approach a bit more practical. Mallmann explicitly rejects elaborate grills and excessively fussy prep and technique here - the whole message is to resist the urge to overthink and overdo, and simply to get outside in beautiful surroundings and cook good food over fire. He relates the story of taking a hike with a few ingredients in his pockets and cooking an omelette on a rock over a fire, by way of example and instruction. Here he even softens his strict adherence to only burning wood, a theme in Seven Fires, and mentions that charcoal is often superior for everyday grilling. There's a lot less emphasis on apparatus, and many of the recipes require less prep than those in Seven Fires. Some may feel that this is a compromise, but I think it's more a nod to the reality that a towering hardwood bonfire is not an everyday undertaking - whether you're a revered Argentine asador or a tired new dad making dinner after work - and that the perfect is often the enemy of the good.Read more ›
Mallmann on Fire follows Francis Mallmann as he travels and cooks in various places close to his heart, from tiny coastal villages in Brazil to New York and Paris. He elaborates on the incredibly strong foundation established in Seven Fires, incorporating the regional ingredients and influences of the locations he visits throughout the book while making the approach a bit more practical. Mallmann explicitly rejects elaborate grills and excessively fussy prep and technique here - the whole message is to resist the urge to overthink and overdo, and simply to get outside in beautiful surroundings and cook good food over fire. He relates the story of taking a hike with a few ingredients in his pockets and cooking an omelette on a rock over a fire, by way of example and instruction. Here he even softens his strict adherence to only burning wood, a theme in Seven Fires, and mentions that charcoal is often superior for everyday grilling. There's a lot less emphasis on apparatus, and many of the recipes require less prep than those in Seven Fires. Some may feel that this is a compromise, but I think it's more a nod to the reality that a towering hardwood bonfire is not an everyday undertaking - whether you're a revered Argentine asador or a tired new dad making dinner after work - and that the perfect is often the enemy of the good.Read more ›
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1 of 1 people found the following review helpful
By
I Do the Speed Limit
TOP 500 REVIEWER on October 7, 2014
Format: Hardcover
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I totally immersed myself in Mallmann’s first book. I learned so much, was inspired beyond any of my expectations, and I looked around my yard to see where I could set up the type of huge production fire Mallmann described. With what Mallmann suggested--ideally--I realized I needed a space more open than what is found in a suburban back yard. Even on a larger property, if you wanted to create a huge, long lasting fire to cook a banquet's-worth amount of food, one would need more space. So, I tempered and adapted and worked with my own little piece of the earth and managed to reproduce many of Mallmann’s recipes on a smaller scale. I wrote a review on that book—loving it, but warning possible customers that they might have to make adjustments in order to use his awesome techniques and create the banquet-picnic atmosphere that was pictured in his book.
In this book, Mallmann has brought his techniques into more manageable spaces and arrangements. And he does it around the world. It is a unique and successful portrayal of his views on cooking with fire, and his "spreading the word" on what's great about Argentine cooking and the country's food products.
This new book speaks to me. I love fire. I love cooking outdoors. I love seeing and eating caramelized crustiness caused by extreme heat. I love the sparks and fragrance. I love the softness of potatoes cooked in dying embers. I love the peace brought on by watching those embers.
In this book, Mallmann works with both mammoth fires--hanging protein from cords above the fire, cooking on grates and griddles above the flames, in the flames, and in the embers, all at the same time--and simplier, smaller, more manageable fires, too.
The pictures are numerous and inspiring.Read more ›
In this book, Mallmann has brought his techniques into more manageable spaces and arrangements. And he does it around the world. It is a unique and successful portrayal of his views on cooking with fire, and his "spreading the word" on what's great about Argentine cooking and the country's food products.
This new book speaks to me. I love fire. I love cooking outdoors. I love seeing and eating caramelized crustiness caused by extreme heat. I love the sparks and fragrance. I love the softness of potatoes cooked in dying embers. I love the peace brought on by watching those embers.
In this book, Mallmann works with both mammoth fires--hanging protein from cords above the fire, cooking on grates and griddles above the flames, in the flames, and in the embers, all at the same time--and simplier, smaller, more manageable fires, too.
The pictures are numerous and inspiring.Read more ›
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1 of 2 people found the following review helpful
By
playerX
on September 25, 2014
Format: Hardcover
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Once again Mallmann hits it out of the park. He expounds upon the philosophy of grilling he established in 7 Fires, but also has plenty of recipes that go outside of Argentinian cuisine. So far I've only made the chicken livers in endive recipe (I got the book this morning), but just like 7 fires I was blown away by a recipe that looked really weird to me. There are loads of recipes that seem to hold the same promise to me.
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0 of 1 people found the following review helpful
By
Twigs In Omaha
on October 11, 2014
Format: Hardcover
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Don't think this is as good as his first book.
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0 of 2 people found the following review helpful
By
Alexia Mallmann
on September 29, 2014
Format: Hardcover
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Ab fab! Loves it beyond imagination. Clap clap Mr.Mallmann.
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