Seven Fires: Grilling the Argentine Way

by Francis Mallmann, Peter Kaminsky

ISBN-10: 1579653545
ISBN-13: 9781579653545
Region: Argentina
Publisher: Artisan
Publication Date: May, 2009
Add your vote for this cookbook
4
Your rating: None (1 vote)

Recipe Index

Recipesort icon Page Rating
7 1/2 - Hour Lamb Malbec with Rosemary and Lemon 114
3.666665
A Perfect Steak 70
0
A Sunday Asado 74
0
Aioli 251
0
Anchovy and Shallot Tapenade 251
0
Beef and Potato Pie 94
0
Bife de Chancho Wrapped in Prosciutto with Sage 118
0
Black Orange Tapenade 251
0
Boneless Pork Chops with Honey Gremolata 118
0
Braided Beef with Anchovies and Olives 90
0
Bricklayer Steak 81
0
Brook Trout in Crunchy Potato Crust 147
0
Burnt Carrots with Goat Cheese, Parsley, Arugula, and Crispy Garlic Chips 47
0
Burnt Fennel and Zucchini with Parmesan, Lemon, and Basil 177
0
Burnt Oranges with Rosemary 222
0
Burnt Ricotta Salata, Tomatoes, and Olives 37
0
Burnt Stone-Fruit Tart 220
0
Burnt Tomato Halves 181
0
Burnt Tomato, Goat Cheese, and Anchovy Bruschetta 36
0
Burnt Tomatoes and Fennel with Mustard Vinaigrette 214
0
Butternut Squash Soup with Garlic and White Wine 46
0
Caramelized Endives with Vinegar 178
0
Carbonada in a Pumpkin 98
0
Cast-Iron-Seared Octopus with Murcia Pimentón 141
0
Chapa Bread 248
0
Charred Calamari Salad 65
0
Charred Sweet Potato Strips 260
0
Chicken Breasts with Capers and Black Olives 135
0
Chicken Chimehuin 134
0
Chicken Livers with Artichokes, Arugula, Lemon, and Almond 210
0
Chimichurri 252
0
Chivito 186
0
Chupin of Salmon and Spring Vegetables 146
0
Churrasco 80
0
Clarified Butter 255
0
Cremona Bread 242
0
Crêpes Soufflées with Raspberry Preserves 221
0
Crisp Sweetbreads with Criolla Salad 67
0
Crispy Garlic Chips 255
0
Crunchy Roasted Potato and Arugula Salad 215
0
Curanto 174
0
Dulce de Leche Flan 230
0
Dulce de Leche Panqueque 234
0
Empananda Dough 57
0
Empanandas Mendocinas 55
0
Empanandas Salteà±as 56
0
Endives, Sun-Dried Tomatoes, and Olives 35
0
Flipped-and-Flapped Lamb with Mustard, Oregano, and Lemon Confit 116
0
Fresh Figs with Mozzarella, Thyme, and Olive Oil 35
0
Fry Bread 247
0
Galletas Martin Fierro 244
0
Granny Smith Pancakes 225
0
Grapefruit Salad with Arugula and Toasted Hazelnuts 204
0
Grilled Asparagus with Egg Vinaigrette and Toasted Bread Crumbs 60
0
Grilled Polenta with Burnt Tomatoes and Morcilla 51
0
Grilled Scallops with Endive and Radicchio 138
0
Herbed Potatoes Anna 160
0
Honey Gremolata 255
0
Humita 43
0
Iron-Box Flounder with Vegetables 143
0
King Crab Salad with Fennel 194
0
Lamb al Asador 112
0
Leche Quemada 226
0
Lemon Confit 259
0
Lemon Vinaigrette 258
0
Milk Buns 245
0
Mussels with Garlic and White Wine 58
0
Mustard Vinaigrette 258
0
Omelet Gramajo 196
0
Orange Basil Tapenade 251
0
Orange Confit 259
0
Pan Bread with Griddled Red Onions and Rosemary 188
0
Pan de Campo 243
0
Pan Negro 246
0
Parsley, Olive Oil, and Garlic Sauce 252
0
Pascualina 200
0
Patagonian King Crab, Potato, Corn, and Leek Cakes 191
0
Patagonian Potato Galette 166
0
Peached Pork 126
0
Pears and Ibérico Ham with Parsley, Olive Oil, and Garlic Sauce 34
0
Pork Tenderloin with Burnt Brown Sugar, Orange Confit, and Thyme 123
0
Potato Dominoes 161
0
Provoleta 64
0
Red Wine Vinaigrette 258
0
Rescoldo Bell Peppers and Onions 260
0
Rescoldo Eggplants 261
0
Rescoldo Vegetable Plate 61
0
Roasted Peppers 261
0
Salmon a la Vara 156
0
Salmon and Charred Fennel with Aioli on Whole Grain Bread 190
0
Salsa Criolla 253
0
Salsa Lucà­a 253
0
Salt Crust Leg of Pork with Honey Gremolata 131
0
Salt-Baked Salmon on an Infiernillo 154
0
Salt-Baked Striped Bass with Olive Oil, Herb, Lemon, and Garlic Salsa 150
0
Salt-Crust Chicken 132
0
Salt-Crust Potatoes with Marjoram 164
0
Sheet Music Salad 206
0
Shrimp with Spaetzle 142
0
Skirt Steak and Fry Bread 89
0
Smashed Beets with Greens, Goat Cheese, and Garlic Chips 40
0
Smashed Patagonian Lamb with Lemon Confit and Herbs 117
0
Smashed Potatoes with Tapenade Crust 170
0
Springtime Fava Bean Salad with Poached Egg 199
0
Staked Ratatouille 182
0
Sun-Dried Tomatoes 254
0
Sweet Potatoes “Tata” with Honey and Thyme 165
0
Tabletón Mendocino 235
0
Toasted Almonds 254
0
Toasted Fresh Bread Crumbs 254
0
Tomiticà¡n 195
0
Tournedos Wrapped in Bacon and Sage 82
0
Una Vaca Entera 104
0
Veal Chops with Fresh Bread Crumbs 97
0
Whole Andean Pumpkin Salad with Mint, Arugula, and Goat Cheese 211
0
Whole Boneless Rib Eye with Chimichurri 101
0
Winter Vegetables Baked in Salt 176
0
Zucchini with Basil, Mint, and Parmesan 34
0

Publishers Information

About Seven Fires: Grilling the Argentine Way

Publisher Web Link: http://www.workman.com/artisanbooks/

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. (http://www.workman.com/)

Author Information

About Francis Mallmann

Francis Mallmann is 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 Garzon, Uruguay. USA Today and The Times of London have named his restaurants among the top ten places to eat in the world. He spends whatever free time he has in a remote cabin retreat in deep Patagonia where he cooks over live fire and writes and reads poetry.

(http://www.workman.com/)

Cookbooks by Francis Mallmann


About Peter Kaminsky

Peter Kaminsky, a lifelong “hamthropologist,” is the author of numerous books, including The Moon Pulled Up an Acre of Bass. Formerly New York Magazine’s “Underground Gourmet,” he has written award-winning articles that have also appeared in the New York Times, Food & Wine, Outdoor Life, and Field & Stream. Currently he is a columnist for the New York Times. He divides his time between New York City and Long Island.  (http://www.hyperionbooks.com/)

Cookbooks by Peter Kaminsky


Other "Awards Winners" Cookbooks