- Gebundene Ausgabe: 306 Seiten
- Verlag: Workman Publishing (16. September 2014)
- Sprache: Englisch
- ISBN-10: 1579655378
- ISBN-13: 978-1579655372
- Größe und/oder Gewicht: 22,9 x 3,2 x 29,2 cm
- Durchschnittliche Kundenbewertung: 2 Kundenrezensionen
- Amazon Bestseller-Rang: Nr. 51.654 in Fremdsprachige Bücher (Siehe Top 100 in Fremdsprachige Bücher)
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Mallmann on Fire (Englisch) Gebundene Ausgabe – 16. September 2014
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"Argentinean chef Francis Mallmann is back with the sequel to his fantastic 2009 cookbook, "Seven Fires." This time, he explores the world of open fire cooking in Argentina and beyond. . . . This one could be one of the best books out this year." --"Eater" "Culinary genius. . . . The 100 recipes are, by and large, flavor bombs that are relatively easy to put together . . . producing delicious, beautiful dishes." --"Wall Street Journal" "Simple-yet-ingenious takes on vegetables." --"Fine Cooking" "Primal, fascinating and terribly elegant stuff." --"Houston Chronicle" "The story delivers the very heart of Mallmann's message--use a few fresh ingredients and the proper application of fire to create a deeply satisfying meal." --"Austin Chronicle" "He's the master of smoke and char." --Dan Barber "No one grills better! Francis is a purist and an inspiration." --Alice Waters "I would travel a thousand miles just hoping for a taste." --Mario Batali
Culinary genius. . . . The 100 recipes are, by and large, flavor bombs that are relatively easy to put together . . . producing delicious, beautiful dishes.
Wall Street Journal
Simple-yet-ingenious takes on vegetables.
Primal, fascinating and terribly elegant stuff.
The story delivers the very heart of Mallmann s message use a few fresh ingredients and the proper application of fire to create a deeply satisfying meal.
Make[s] Mallmann s larger-than-life approach to outdoor cooking accessible on a household scale. . . . This beautiful book is both travelogue and outdoor cooking handbook. If you find yourself tamping down feelings of envy about Mallmann s footloose, relaxed yet exciting lifestyle, you won t be alone. Just face it. We can t all grill fish on a remote beach in Patagonia. But we can let Mallmann help us do it in our own back yards.
He s the master of smoke and char.
No one grills better! Francis is a purist and an inspiration.
I would travel a thousand miles just hoping for a taste.
"Culinary genius. . . . The 100 recipes are, by and large, flavor bombs that are relatively easy to put together . . . producing delicious, beautiful dishes."
--Wall Street Journal
"Simple-yet-ingenious takes on vegetables."
"Primal, fascinating and terribly elegant stuff."
"The story delivers the very heart of Mallmann's message--use a few fresh ingredients and the proper application of fire to create a deeply satisfying meal."
"Make[s] Mallmann's larger-than-life approach to outdoor cooking accessible on a household scale. . . . This beautiful book is both travelogue and outdoor cooking handbook. If you find yourself tamping down feelings of envy about Mallmann's footloose, relaxed yet exciting lifestyle, you won't be alone. Just face it. We can't all grill fish on a remote beach in Patagonia. But we can let Mallmann help us do it in our own back yards."
"He's the master of smoke and char."
"No one grills better! Francis is a purist and an inspiration."
"I would travel a thousand miles just hoping for a taste."
Über den Autor und weitere Mitwirkende
Francis Mallmann is the reigning star of food television in the Spanish-speaking world, and the most famous and popular chef in South America. His restaurants include Siete Fuegos at The Vines Resort & Spa in Argentina's wine country; Patagonia Sur in Buenos Aires; El Garzon in Uruguay; and 1884 Restaurante in Mendoza, Argentina (named one of Latin America's 50 Best Restaurants). In the fall of 2015, he will open a U.S. restaurant at the Faena Hotel in Miami, Florida. USA Today and The Times (U.K.) have named his restaurants among the top 10 places to eat in the world. Most recently, Mallmann was the subject of the Netflix documentary series Chef's Table.
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Mallmann on Fire follows Francis Mallmann as he travels and cooks in various places close to his heart, from tiny coastal villages in Brazil to New York and Paris. He elaborates on the incredibly strong foundation established in Seven Fires, incorporating the regional ingredients and influences of the locations he visits throughout the book while making the approach a bit more practical. Mallmann explicitly rejects elaborate grills and excessively fussy prep and technique here - the whole message is to resist the urge to overthink and overdo, and simply to get outside in beautiful surroundings and cook good food over fire. He relates the story of taking a hike with a few ingredients in his pockets and cooking an omelette on a rock over a fire, by way of example and instruction. Here he even softens his strict adherence to only burning wood, a theme in Seven Fires, and mentions that charcoal is often superior for everyday grilling. There's a lot less emphasis on apparatus, and many of the recipes require less prep than those in Seven Fires. Some may feel that this is a compromise, but I think it's more a nod to the reality that a towering hardwood bonfire is not an everyday undertaking - whether you're a revered Argentine asador or a tired new dad making dinner after work - and that the perfect is often the enemy of the good. You can still cook like Francis Mallmann on a kettle grill in your back yard - or in a firepit at a park.
The dishes and flavors are less strictly Argentine, and serve to expand the vocabulary of his cooking language without changing his pared-down, ingredients-forward, Spanish and Italian-inspired approach. I can't wait to cook more out of this book. Last night, I made the orange, rosemary, and black pepper salmuera and the charred vinegar-glazed endive to go with the grilled pork I already planned, and they were both fantastic. I'll update as I cook more, but any book coauthored by Peter Kaminsky tends to have well-tested, well-written recipes and this appears to be no exception.
Seven Fires' occasionally outsized, ambitious recipes and techniques are inspiring and dramatic, but Mallmann's travels with his portable grilling setup seem to have translated to a more practical approach. Most recipes here call for a grill with a grate or a griddle over the fire, or an oven, possibly wood-fired but maybe even your lidded kettle grill or home oven. A few might reward the owner of an open fire pit, but that's hardly necessary. It's a little bit disappointing not to see recipes for lamb on iron crosses and salmon cooked in the infiernillo (a double-decker bonfire that forms the oven from hell) - simply because those approaches are so heroic and awesome. At the same time, most of these dishes are actually doable without undertaking major engineering projects, so I can't really complain much.
A few minor criticisms: Photos may not accompany recipes in a logical fashion, and occasionally one comes upon a photo of a recipe on a facing page that runs before the recipe itself - and sometimes the photo comes after. The layout and design is very pretty, but occasionally confusing. The photography throughout is beautiful and well-composed, and it's a gorgeous book - especially the cover.
Also, his highly practical and interesting self-designed grill setup is pictured throughout, but gets a 2'' x 3'' photo of a schematic, and a vague suggestion that an ironworker might knock one together for you, at the very end of the book. Chef, I'd commission one tomorrow, if you'd given me enough to work with! Dedicating a page to the grill and its dimensions would help those of us who want to accept your invitation to build one ourselves.
This, as most cookbooks by high end chefs do, rarely takes into account the availability, or lack thereof, of certain cuts of meat, certain fishes, certain cheeses in most of the Midwest. The American Midwest is culinary purgatory and damnation! For example, calling for fresh tuna for tartare...There is no fish in Missouri fresh enough to eat raw! Never ever...ever. Or pancetta. Can't get anything but a vac-pac of razor thin slices; Nothing you could cube to render. How about haloumi, Comte', or kasseri cheese? Nope, nope, and nope. Those examples aside, this book really is full of things you can actually cook at home yourself. I would say that you'd have to have or acquire some experience with using fire to cook as fie really is the main ingredient for all Mallmann does! A wonderful accompaniment to this book would be to watch The Chef's Table feature on this intriguing man.