Francis Mallmann

James Beard Award WinnerA 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.

Featured on the Netflix documentary series Chef’s Table“Elemental, fundamental, and delicious” is how Anthony Bourdain describes the trailblazing live-fire cooking of Francis Mallmann. The New York Times called Mallmann’s first book, Seven Fires , “captivating” and “inspiring.” And now, in Mallmann on Fire, the passionate master of the Argentine grill takes us grilling in magical places—in winter’s snow, on mountaintops, on the beach, on the crowded streets of Manhattan, on a deserted island in Patagonia, in Paris, Brooklyn, Bolinas, Brazil—each locale inspiring new discoveries as revealed in 100 recipes for meals both intimate and outsized. We encounter legs of lamb and chicken hung from strings, coal-roasted delicata squash, roasted herbs, a parrillada of many fish, and all sorts of griddled and charred meats, vegetables, and fruits, plus rustic desserts cooked on the chapa and baked in wood-fired ovens. At every stop along the way there is something delicious to eat and a lesson to be learned about slowing down and enjoying the process, not just the result.

A groundbreaking new approach to grilling vegetables and fruit from the author of Seven Fires and Mallmann on FireGreen Fire is an extraordinary vegetarian cookbook, as Mallmann brings his techniques, creativity, instinct for bold flavors, and decades of experience to the idea of cooking vegetables and fruits over live fire. Blistered tomatoes reinvigorate a classic Caprese salad. Eggplants are buried whole in the coals—a technique called rescoldo—then dance that fine line between burned and incinerated until they yield an ineffable creaminess made irresistible with a slather of parsley, chile, and aioli. Brussels sprout leaves are scorched and served with walnuts; whole cabbages are sliced thick, grilled like steaks, and rubbed with spice for a mustard-fennel crust. Corn, fennel, artichokes, beets, squash, even beans—this is the vegetable kingdom, on fire.The celebrated Patagonian chef, known for his mastery of flame and meat, the chef who romanced the food world with an iconic image of a whole cow dressed and splayed out over licking flames, is returning to the place where his storied career began—the garden and all its bounty. It’s his new the transformation wrought by flame, coals, and smoke on a carrot or peach is nothing short of alchemy.And just as he’s discovered that a smoky, crackling-crusted potato cooked on the plancha is as sublime as the rib-eye he used to serve it next to, Mallmann’s also inspired by another we all need to cut down on consuming animals to ensure a healthier future for both people and the planet. Time to turn the fire “green.”The fruit desserts alone confirm live fire’s ability to transform and elevate any ingredient. Mallmann roasts whole pineapples, grills grapes, chars cherries, and then finds just the right unexpected match—melted cheese, toasted hazelnuts, Campari granita—to turn each into a simple yet utterly entrancing dish.Cooking with fire demands both simplicity and perfection. But the results are pure magic. By using this oldest of cooking techniques, you’ll discover fruits and vegetables pushed to such a peak of flavor it’s as if they’d never been truly tasted before.

El chef más genial de Argentina comparte la esencia de su cocina de fuegos. Con pasión y autenticidad, despliega las recetas y las historias que recorren su larga trayectoria como cocinero, dueño de restaurantes y estrella de la televisión en toda Latinoamérica. El libro definitivo sobre su cocina argentina.Francis Mallmann es, sin duda, el chef más genial de la Argentina. Es también, desde luego, el más famoso, el más original y el de mayor éxito, tanto por su trayectoria como cocinero y dueño de restaurantes como por los premios que ha recibido. Uno de ellos, el Gran Premio del Arte y la Ciencia de la Cocina (que entrega la Academia Internacional de Gastronomía de París), le fue otorgado en 1996 (por primera vez a un chef no europeo) por un jurado conformado por los mejores cocineros del mundo.En la última década se convirtió, además, en un chef estrella en toda Latinoamérica por sus exitosos programas de televisión, en los que muestra una cocina rústica, a su modo, siempre al aire libre, pero con una síntesis absolutamente la combinación de saber, refinamiento y experiencia que sólo alguien como él, fogueado en las mejores cocinas de Francia, puede acumular, junto con una búsqueda de sus propios orígenes ancestrales en los que el fuego es el eje, el centro y la obsesión de su arte. Dueño de una personalidad única, este auténtico poeta de la cocina combina a la perfección la palabra, el paisaje, los ingredientes, la cocción y el arte del buen comer y el buen vivir.Francis Mallmann tiene hoy tres uno en Mendoza, otro en el barrio porteño de La Boca, y uno más en Garzón, verdadero descubrimiento personal de un pintoresco pueblo de Uruguay, a 30 kilómetros del exclusivo balneario de José Ignacio. Los periódicos USA Today y The Times de Londres los han considerado entre los diez mejores del mundo.Siete fuegos. Mi cocina argentina es un recorrido completo por la cocina de Mallmann. Ofrece más de cien recetas, desde un corte de carne enhebrado en una vara sobre el fuego hasta langostinos a la plancha con spaetzle; desde unos hermosos tomates quemados hasta papas crocantes aplastadas y unas deliciosas naranjas chamuscadas, o un increíble flan de dulce de leche de cocción lenta; desde una pata de cordero abierta que se cuece en unos minutos hasta nada menos que... ¡una vaca entera que se asa durante catorce horas! Comparte además con sus lectores el secreto para que un bife salga perfecto... siempre.

En estas páginas el autor se entrega por completo a sus prepara más de 120 platos pensados especialmente para que cualquier persona los pueda cocinar y comparta el placer de saborear su cocina de fuegos.

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Assinado pelo argentino Francis Mallmann, um dos mais destacados chefs da atualidade, Terra de fogos traz mais de 120 receitas. Massas, vegetais, carnes, peixes, sobremesas, pizzas e paes. Todas surpreendentes e faceis de fazer. Ilustrada com belas imagens do interior da Argentina, e uma obra ideal para os amantes da gastronomia. Terra de fogos, mais que um livro de culinaria, e uma ode a vida, ao amor e a liberdade.