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Mallman en Llamas: 100 Recetas by Francis Mallmann and Peter Kaminsky

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Notes about this book

Notes about Recipes in this book

  • 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 9876129058
  • ISBN 13 9789876129053
  • Published Sep 30 2015
  • Format Paperback
  • Page Count 306
  • Language Spanish
  • Edition Spanish Edition
  • Countries United States
  • Publisher V&R Ediciones
  • Imprint V&R Ediciones

Publishers Text

Francis Mallmann is known around the world as the king of Argentine grilling. In this culinary treasure, he not only shares 100 of his amazing grilling recipes, he also discusses the places where he prepared them including Paris, Brazil, Berkeley, and New York City. His approach to cooking over flames is unparalleled, yet accessible. The dishes include Grilled Pears Wrapped in Spanish Ham, Crunchy Chicken Skin Sandwich with Lettuce and Tomato, Meatballs with Lentils, Braised Ribs in Red Wine with a Red Cabbage Carrot Salad, Grilled Eggplant with Cherry Tomatoes and Anchovies, and much more.

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