Seven Fires
Grilling the Argentine Way
Book • 2009
This book by Francis Mallmann and Peter Kaminsky presents a series of grilling techniques known as the 'seven fires,' which are adapted for home cooks to explore the boundaries of live-fired cuisine.
Mallmann, trained in French cuisine but rooted in Argentine traditions, shares recipes such as Whole Boneless Ribeye with Chimichuri, Salt-Crusted Striped Bass, and Whole Roasted Andean Pumpkin with Mint and Goat Cheese Salad.
The book includes evocative photographs showcasing the recipes and the beauty of Mallmann's home turf in Patagonia, Buenos Aires, and rural Uruguay.
It emphasizes the simplicity and versatility of cooking with fire, making it a must-have for any griller looking to explore new culinary frontiers.
Mallmann, trained in French cuisine but rooted in Argentine traditions, shares recipes such as Whole Boneless Ribeye with Chimichuri, Salt-Crusted Striped Bass, and Whole Roasted Andean Pumpkin with Mint and Goat Cheese Salad.
The book includes evocative photographs showcasing the recipes and the beauty of Mallmann's home turf in Patagonia, Buenos Aires, and rural Uruguay.
It emphasizes the simplicity and versatility of cooking with fire, making it a must-have for any griller looking to explore new culinary frontiers.
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