Published: August 18, 2015
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Francis Mallmann is a true grilling master and I have been thinking of how amazing it would be to have the opportunity to eat some of his food. After watching him on Netflix’s Chef Table and then reading and reviewing his Mallmann on Fire: 100 Recipes cookbook I realized that I needed to learn as much as possible about his unique cooking style therefore I wanted to read the book that inspired and gave him his global fame: Seven Fires: Grilling the Argentine Way.
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.
Mallmann on Fire on Fire by Francis Mallmann A Unique Perspective on Outdoor Grilling
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.
Review and Rating for Seven Fires: Grilling the Argentine Way.
One of the highlights for me in the book was the recipe and how to make Lamb al Asador (which is a cooking method when you butterfly a lamb or a pig that is fastened to an iron cross and is cooked for hours,) Francis Mallmann gives you an hour by hour breakdown on how to make this amazing dish. In addition to providing some great meat recipes, Mallmann also shares with you some amazing dessert recipes and recipes to make on the side. Some of the amazing dishes and recipes that he shares include: Patagonian Lamb with Lemon Confit and Herbs; Salt-Baked Striped Bass; Boneless Pork Chops with Honey Gremolata and a recipe for a Pumpkin Salad.
Not only is the recipes that are included in the book amazing so is the food photography! I am a big fan of great photos and also great food photography. I really think that you can have the best recipes in the world but if you don’t have someone taking great pictures of that food to display what the food is going to look like then your cookbook isn’t great. I must say that Seven Fires: Grilling the Argentine Way has some amazing food pictures and makes me really want to try everything in the book.
I’ve done a lot of thinking about what makes a cookbook amazing. Is it the photos? Is it the ease of the recipes in the book? or is it the way that the book leaves you wanting more when you are done reading it or even looking at it? What is the “it” factor for a cookbook? While, I haven’t been able to figure out the “it” factor for cookbooks, I know that Seven Fires: Grilling the Argentine Way, surely has it all from amazing photos to some really amazing grilling techniques and recipes and made me really think how different cultures make grilling their own.
Also of Interest:
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