Mallmann on Fire

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.

Produk Detail:

  • Author : Francis Mallmann
  • Publisher : Artisan
  • Pages : 320 pages
  • ISBN : 1579656447
  • Rating : 4/5 from 21 reviews
CLICK HERE TO GET THIS BOOKMallmann on Fire

Mallmann on Fire

Mallmann on Fire
  • Author : Francis Mallmann
  • Publisher : Artisan
  • Release : 23 September 2014
GET THIS BOOKMallmann on Fire

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

Seven Fires

Seven Fires
  • Author : Francis Mallmann
  • Publisher : Artisan
  • Release : 02 June 2009
GET THIS BOOKSeven Fires

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,

Cooking with Fire

Cooking with Fire
  • Author : Paula Marcoux
  • Publisher : Storey Publishing, LLC
  • Release : 16 May 2014
GET THIS BOOKCooking with Fire

Revel in the fun of cooking with live fire. This hot collection from food historian and archaeologist Paula Marcoux includes more than 100 fire-cooked recipes that range from cheese on a stick to roasted rabbit and naan bread. Marcoux’s straightforward instructions and inspired musings on cooking with fire are paired with mouthwatering photographs that will have you building primitive bread ovens and turning pork on a homemade spit. Gather all your friends around a fire and start the feast.

Food by Fire

Food by Fire
  • Author : Derek Wolf
  • Publisher : Unknown Publisher
  • Release : 25 May 2021
GET THIS BOOKFood by Fire

Food by Fire, based on the popular blog and Instagram Over the Fire Cooking, covers everything from easy wins for live fire grilling beginners to unique techniques from around the world.

Food from the Fire

Food from the Fire
  • Author : Niklas Ekstedt
  • Publisher : Pavilion
  • Release : 08 August 2016
GET THIS BOOKFood from the Fire

The crackling of birch, the sizzle of the pot and the scent of wood smoke in the air... the relaxed style that typifies Scandinavian open-fire cooking is explored in this cool new cookbook from Michelin-starred chef, Niklas Ekstedt, who is famed for cooking over wood only. This innovative selection of recipes highlights the best of modern Nordic food, themed around ancient cooking methods. Fire pits are easy and affordable to source, even portable types are available for those with limited

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Finding Fire
  • Author : Lennox Hastie
  • Publisher : Unknown Publisher
  • Release : 30 November 2020
GET THIS BOOKFinding Fire

Finding Fire is a book about cooking with fire. Now with a new cover, it tells the story of how the UK-trained chef Lennox Hastie learnt the language of fire and the art of harnessing it. The book presents more than 80 recipes that celebrate the instinctive, focused cooking of ingredients at their simple best using one of the oldest, most fundamental cooking tools. In Finding Fire, Lennox explains the techniques behind creating a quality fire, and encourages readers to see

Food and Fire

Food and Fire
  • Author : Marcus Bawdon
  • Publisher : Ryland Peters & Small
  • Release : 14 May 2019
GET THIS BOOKFood and Fire

65 recipes for grilling, smoking and roasting with fire. Cooking with fire is primal. There is nothing simpler – no metalwork, no fancy gadgets, just food and flame – allowing you to take the most basic of ingredients and turn them into something special. Cultures across the globe have cooked in this way, developing their own innovative methods to combine heat and local flavours. Cooking with Fire takes the best of these global artisanal techniques – from searing directly on the coals to rotisserie,

The Outdoor Kitchen

The Outdoor Kitchen
  • Author : Eric Werner,Nils Bernstein
  • Publisher : Ten Speed Press
  • Release : 24 March 2020
GET THIS BOOKThe Outdoor Kitchen

Anyone can learn to cook outside over a fire with this dazzling guide to setting up an outdoor kitchen, featuring practical tips and 80 recipes from the award-winning chef of Hartwood in Tulum, Mexico. Chef Eric Werner cooks nearly every dish served at Hartwood over wood fire, without gas or electricity, and when he's not at the restaurant, he's making delicious meals for his family, grilled in his own backyard outdoor kitchen. In this book, Werner shares the secrets to and

Cincin

Cincin
  • Author : Andrew Richardson
  • Publisher : Unknown Publisher
  • Release : 15 November 2016
GET THIS BOOKCincin

What is the essence of Italian cuisine? If you ask CinCin s Chef Andrew Richardson, he ll tell you it is cooking in rhythm with the seasons and allowing fresh, local ingredients to shine. CinCin: Wood-fired Italian Cucina showcases the restaurant s signature wood-oven cooking techniques and Chef Richardson s inspiring use of the finest West Coast and Italian ingredients."

Around the Fire

Around the Fire
  • Author : Greg Denton,Gabrielle Quiñónez Denton,Stacy Adimando
  • Publisher : Unknown Publisher
  • Release : 04 July 2022
GET THIS BOOKAround the Fire

"One hundred innovative and exciting recipes for the backyard griller--inspired by the live-fire and asador cooking traditions of Latin America and the authors' popular restaurant, Ox, in Portland, Oregon. Food & Wine rising star chefs Greg Denton and Gabrielle Quianonez Denton have earned rave reviews and legions of fans for the wonderfully creative, edgy, and surprisingly vegetarian-friendly wood-fired cooking at their acclaimed restaurant, Ox. Around the Fire translates their Argentine-by-way-of-Portland cooking into simple, flavorful, accessible recipes for the home cook. Grilling

Culinary Intelligence

Culinary Intelligence
  • Author : Peter Kaminsky
  • Publisher : Vintage
  • Release : 12 March 2013
GET THIS BOOKCulinary Intelligence

Think before you eat * Choose the best ingredients you can afford * Understand flavor, and pack us much of it as you can into each bite As an award-winning food writer, Peter Kaminsky was well acquainted with the occupational hazard of life as a professional eater. But when his health (and his waistline!) started to suffer, he began to re-think his approach to how and what he consumed. In Culinary Intelligence, his memoir and personal manifesto, Kaminsky explains his practical approach

Keys to Good Cooking

Keys to Good Cooking
  • Author : Harold McGee
  • Publisher : Appetite by Random House
  • Release : 19 February 2013
GET THIS BOOKKeys to Good Cooking

A requisite countertop companion for all home chefs, Keys to Good Cooking distils the modern scientific understanding of cooking and translates it into immediately useful information. The book provides simple statements of fact and advice, along with brief explanations that help cooks understand why, and apply that understanding to other situations. Not a cookbook, Keys to Good Cooking is, simply put, a book about how to cook well. A work of astounding scholarship and originality, this is a concise and

Feast

Feast
  • Author : Nigella Lawson
  • Publisher : Knopf Canada
  • Release : 05 February 2013
GET THIS BOOKFeast

Feast is written to stand alongside Nigella’s classic and best loved book, How to Eat. Comprehensive and informed, this stunning new book will be equally at home in the kitchen or on the bedside table. A feast for both the eyes and the senses, written with Nigella Lawson’s characteristic flair and passion, Feast: Food that Celebrates Life is a major book in the style of her classic How to Eat, applying Nigella’s “Pleasures and Principles of Good

Slow Fires

Slow Fires
  • Author : Justin Smillie,Kitty Greenwald
  • Publisher : Clarkson Potter
  • Release : 03 November 2015
GET THIS BOOKSlow Fires

The celebrated chef of Upland explores the fundamental techniques of braising, roasting, and grilling--and shows you how to see them in new ways, to learn the rules to break them. The chapters begin with thorough lessons on these basic methods. From there, the recipes evolve to feature variations on the techniques, altering ratios of moisture, intensities of heat, reversing expected processes. Sometimes the techniques are surprising, like braising chicken leggs in the juices created by overcrowding a pan of peppers.

Charred & Scruffed

Charred & Scruffed
  • Author : Adam Perry Lang
  • Publisher : Artisan
  • Release : 08 May 2012
GET THIS BOOKCharred & Scruffed

With Charred & Scruffed, bestselling cookbook author and acclaimed chef Adam Perry Lang employs his extensive culinary background to refine and concentrate the flavors and textures of barbecue and reimagine its possibilities. Adam's new techniques, from roughing up meat and vegetables ("scruffing") to cooking directly on hot coals ("clinching") to constantly turning and moving the meat while cooking ("hot potato"), produce crust formation and layers of flavor, while his board dressings and finishing salts build upon delicious meat juices, and his "