Seven Fires by Francis Mallmann^Peter Kaminsky
Grilling the Argentine Way

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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.

About Francis Mallmann^Peter Kaminsky

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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.Peter Kaminsky is the author and coauthor of many books, including Pig Perfect, Culinary Intelligence, Seven Fires (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.
Published May 12, 2009 by Artisan. 278 pages
Genres: Cooking. Non-fiction

Unrated Critic Reviews for Seven Fires

The New York Times

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This summer’s selection is a modest, back-to-basics palate cleanser after last fall’s celebrity-chef-food-porn-o-copia.

May 31 2009 | Read Full Review of Seven Fires: Grilling the Arg...

Publishers Weekly

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Just when you thought it was going to be another summer of lazy barbecue, Argentinian chef Francis Mallman presents a gorgeous volume detailing seven approaches to grilling that will give outdoor cooking and DIY enthusiasts their next big building projects, from a chapa, a cast iron griddle suspe...

| Read Full Review of Seven Fires: Grilling the Arg...

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