Seven Fires: Grilling the Argentine Way by Francis Mallmann and Peter Kaminsky

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Notes about this book

  • Eat Your Books

    See Eat Me Daily's review of this cookbook. They also picked it as a one of the Best Cookbooks of 2009

  • ellabee on February 14, 2015

    Succcumbed to $3.ish Kindle special for February 2015 only. It's an Artisan/Workman doorstop, trendy and with not that many recipes for its size, but useful info from someone who excels with the techniques.

Notes about Recipes in this book

  • Curanto

    • Foodo on January 30, 2014

      Quite tasty, but tough to keep together.

  • Tournedos wrapped in bacon and sage

    • Foodo on January 30, 2014

      Unique :

    • twoyolks on April 23, 2020

      I don't really find that wrapping beef in bacon does either of them favors and it didn't really do so here either.

  • Zucchini with basil, mint, and Parmesan

    • Foodo on January 30, 2014

      Delicious! We couldn't get enough of this:

    • twoyolks on December 10, 2012

      I made this about 10 minutes before serving. By that time, a lot of water had leached out of the zucchini making it into a soupy mess. Either make this just before serving or salt the zucchini in advance and discard the water.

  • Burnt tomato, goat cheese, and anchovy bruschetta

    • Foodo on January 30, 2014

      Simple and wonderful:

  • Smashed beets with greens, goat cheese, and garlic chips

    • Foodo on January 30, 2014

      ANother keeper from Francis:

  • Charred calamari salad

    • Foodo on January 30, 2014

      Beautiful & flavorful!

  • Smashed Patagonian lamb with lemon confit and herbs

    • bgood on September 18, 2012

      Used lamb shoulder chops

  • Brook trout in crunchy potato crust

    • bgood on May 12, 2012

      Gorgeous looking & v tasty good use for bland steelhead. Precook fish for those who like it well done.

  • Chimichurri

    • TrishaCP on September 25, 2017

      Agree this is perfection- absolutely love this recipe with fresh herbs. I made a half batch with one teaspoon of salt-it was assertive but not too much in my opinion. Taste as you go if you have concerns.

    • peaceoutdesign on January 05, 2017

      I believe that the salt needs to be reduced to 1 teaspoon rather than a tablespoon

    • MmeFleiss on September 19, 2017

      Perfection. This is my ideal chimichurri.

  • Emapanadas saltenas

    • twoyolks on December 10, 2012

      The filling was very spicy. My empanadas never browned on top in the oven, even after baking about twice as long. Overall, these seemed to be too much work for the quality of the result.

  • Burnt oranges with rosemary

    • CynthiasCooking on February 13, 2022

      We've made this for dessert for four outside woodfire dinners, and also had it made by someone else once. It is simple and elegant. It does mattter to have your grill at the right temperature. I have not yet burned these, but I HAVE sometimes had a grill that wasn't quite hot enough and then the caremel is just soft and gooey instead of crispy and tends to come off when you slide the spatula under to take them off the grill. It helps to heat the spatula for a minute before you do that (just put it on some part of the griddle that isn't covered with oranges). The tang of the yogurt is such and elegant foil to the sweetness of the caramelized sugar, and the rosemary is just deliciously interesting in the mix. We love this dessert. We cut the oranges in half as it says in the recipe, but then cut each hafl in half again so we have organge slices instead of whole orange halves. Because we've been cooking in winter it's been easier to get them hot all the way through this w

  • Pork tenderloin with burnt brown sugar, orange confit, and thyme

    • tarae1204 on February 05, 2022

      I tried making this in a 14” cast iron pan on the stove with two tenderloins. After browning the tenderloins for 15 min stovetop, I finished them in a 375 oven to 135 degrees and gave them a long rest before slicing. They were perfectly cooked, juicy and delicious. My pan was a mess, however, and the pieces of orange confit were burnt. So if I repeat this, I may try a different approach. I couldn’t salvage the pan drippings for a jus so served the pork with a good condiment (stonewall kitchen honey mustard aioli).

    • Sandiegolemons on July 01, 2017

      The first time I did this recipe I placed the tenderloins directly on the grates over the coals. It looks like I mentioned that the pork needed a jus and I assume the juices were lost to the fire. This time I followed the cooking method and used a large cast iron pan over the coals. Magnificant. This is what we were after the first time. The tenderloins were full of flavor and juice. There was plenty of jus with this method. The orange confit is a must and I made a note to add a little more to one of the tenderloins next time we do this recipe. Which hopefully be sooner than the last time we tried it. Almost six years ago. 5 stars

  • Burnt ricotta salata, tomatoes, and olives

    • tarae1204 on February 14, 2022

      This elegantly simple side felt a little vinegary and salty to us but mellowed out nicely when we had the leftovers a couple nights later. Definitely use the recipe as just a guideline and taste as you go.

  • Provoleta

    • tarae1204 on February 05, 2022

      This appetizer was dangerously easy and delicious. It’s very quickly prepared, and we enjoyed it with some oven-warmed ciabatta. I’ve noticed a similar but slightly more involved version in Alex Guarnaschelli’s Cook With Me, which I might try sometime.

  • Veal chops with fresh bread crumbs

    • Frogcake on February 05, 2017

      Delicious! The instructions he provided were very helpful in achieving a moist crispy coated chop. Will definitely make this again. The recipe can also be used with pork chops. I finished the cooking in the oven, though as Mallmann suggests very briefly.

  • Carbonada in a pumpkin

    • Frogcake on February 05, 2017

      I chose not to run around my ethically and culturally-diverse city looking for Andean pumpkins, and used acorn squash instead -with good results. I had fun making this dish and would make it again as it was really tasty! It's really a standard French beef stew with some nice touches that enhance the various flavours -e.g., roasting the seeded squash, which has milk, garlic, butter, and seasonings braising in the cavity; then filling the cored squash shell with the stew. Yum, yum. So delicious!

  • Potato dominoes

    • Frogcake on February 05, 2017

      I served this with bread veal chops. Absolutely delicious! Also very easy, and aesthetically interesting on the plate. I brushed clarified butter on the potato stacks every ten minutes after they baked for about thirty. My stacks required about sixty minutes of cooking time in total. Will make this again.

  • Burnt fennel and zucchini with Parmesan, lemon, and basil

    • Frogcake on February 05, 2017

      Incredibly delicious and so simple to prepare. I served this as a side dish for the veal chops with breadcrumbs. My husband "burned" the seasoned fennel and zucchini on the barbecue. We loved the taste of the charred veg with the lemon, rind, and Parmesan. There weren't any leftovers - next time I would prepare more than I need and slice leftover charred veg for sandwiches.

  • Sweet potatoes "tata" with honey and thyme

    • Sandiegolemons on May 31, 2018

      This was the first time I made Sweet Potatoes and also the first time I’ve used two kitchen towels to smash anything. Fun great recipe and very sweet. By adding salt and pepper I was surprised how well they tamed the sweetness and making it delicious. I’m a fan and it went great with fish tacos. I used a large Lodge cast iron pan on the stove with good results. 4 stars from us.

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Reviews about this book

  • Food52 by Nora Ephron

    The 2010 Piglet Tournament of Cookbooks winner of the final round vs. Christopher Hirsheimer & Melissa Hamilton's Canal House Cooking (Vol.1)

    Full review
  • Food52 by David Kamp

    The 2010 Piglet Tournament of Cookbooks wildcard winner vs. David Chang's Momofuku

    Full review
  • Food52 by Gail Simmons

    The 2010 Piglet Tournament of Cookbooks winner vs. Christopher Hirsheimer & Melissa Hamilton's Canal House Cooking (Vol. 1)

    Full review
  • Food52 by Ben Leventhal

    The 2010 Piglet Tournament of Cookbooks winner vs. Michael Ruhlman's Ratio

    Full review
  • Food52 by Harold McGee

    The 2010 Piglet Tournament of Cookbooks winner vs. Adam Perry Lang's Serious Barbecue

    Full review
  • ISBN 10 1579653545
  • ISBN 13 9781579653545
  • Linked ISBNs
  • Published Apr 22 2009
  • Format Hardcover
  • Page Count 278
  • Language English
  • Countries United States
  • Publisher Workman Publishing
  • Imprint Artisan

Publishers Text

A trailblazing chef reinvents the art of cooking over fire.

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.

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.

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