Mallmann on Fire: 100 Recipes by Francis Mallmann and Peter Kaminsky

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  • Fig salad with burrata and basil

    • TrishaCP on August 30, 2016

      This is a very rich-tasting salad-almost too much so- but the lemon balances it nicely. We did end up adding arugula just to get more greens in.

  • Cowboy rib eye a la plancha with crispy brioche salad and grilled dates

    • TrishaCP on October 02, 2017

      This was great, albeit very rich for a salad. So the recipe calls for a 2 lb steak for two people. Ummm yeah, we didn't do that! We had a much smaller steak that we split (can't quite remember but it was less than 1 lb). The salad comes together quickly, though I'm not sure we made it as intended because our cast iron pan (that we used in place of a plancha) was a bit small to toss the whole salad. So our arugula looked more wilted than intended, because we grilled it longer than intended, but it still tasted good. I also only used about 1/2 the mustard, and it was plenty.

  • Chapa bread

    • Frogcake on May 05, 2017

      I tried chapa bread in Argentina and can vouch for the authenticity of this recipe. It's actually my usual bread recipe divided into small portions and fried on an iron griddle. So easy, and SO delicious! It's amazing how puffy the bread gets and the taste is more intensely yeasty but rustic as the grilling permits the development of a scrumptious crust. And if you brush on a touch of oil, YUM...the crust is even more rustic and delicious!

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  • ISBN 10 1579655378
  • ISBN 13 9781579655372
  • Linked ISBNs
  • Published Oct 01 2014
  • Format Hardcover
  • Page Count 320
  • Language English
  • Countries United States
  • Publisher Workman Publishing
  • Imprint Artisan

Publishers Text

"Elemental, fundamental, and delicious" is how Anthony Bourdain describes the trailblazing live-fire cooking of Francis Mallmann. The New York Times called Mallmann's first book, Seven Fires, "captivating" and "inspiring." And now, in Mallmann on Fire, the passionate master of the Argentine grill takes us grilling in magical places - in winter's snow, on mountaintops, on the beach, on the crowded streets of Manhattan, on a deserted island in Patagonia, in Paris, Brooklyn, Bolinas, Brazil - each locale inspiring new discoveries as revealed in 100 recipes for meals both intimate and outsized. We encounter legs of lamb and chicken hung from strings, coal-roasted delicata squash, roasted herbs, a parrillada of many fish, and all sorts of griddled and charred meats, vegetables, and fruits, plus rustic desserts cooked on the chapa and baked in wood-fired ovens. At every stop along the way there is something delicious to eat and a lesson to be learned about slowing down and enjoying the process, not just the result.

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