Green Fire
Extraordinary Ways to Grill Fruits and Vegetables, from the Master of Live-Fire Cooking
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- $18.99
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- $18.99
Publisher Description
A stunning cookbook celebrating the art of cooking over fire and vegetarian cuisine by world-renowned chef Francis Mallmann.
In Green Fire, explore the flavourful potential of cooking vegetables—caramelized, charred, smoked, and always delicious—using chef Francis Mallmann’s acclaimed live-fire cooking method. Divided seasonally, each of the more than 80 vegetarian dishes will become your main meal and not the side. Enjoy also Mallmann’s impressive seasonings, sauces, and finishings with Argentine influences. Spring artichoke and fava salad, salt-baked beets with lemon confit, and cabbage steaks with a mustard fennel crust are just a few of the stars. And desserts and cocktails are included, too.
Filled with Mallmann’s masterful knowledge of live-fire cuisine, which he learned from his Patagonian upbringing, you will be the at-home outdoor cooking master thanks to this cookbook. Learn tips to tailor your cooking times and methods no matter the vegetable or texture, and how to easily adapt the recipes no matter the type of indoor or outdoor grill.
Featuring gorgeous photography, which beautifully exhibits the diverse colours and textures of his ingredients amid the picturesque views of Bodega Garzón in Uruguay, Green Fire is a celebration of Mallmann’s cultural experience of cooking over open fires, while revolutionizing simple ingredients.
PUBLISHERS WEEKLY
Natural flavors burn bright in this inventive outing from Argentinian chef Mallmann (Mallmann on Fire). Turning his attention away from beef, he showcases a cornucopia of vegetables, seared and charred on a variety of fiery cooking vessels, from a cast-iron caldero to the basic Weber kettle grill. Root vegetables prove versatile. In the opening chapter, potatoes are smashed into small flatbreads—and topped with treats like blistered shishito peppers—sliced into rounds, or sculpted into small bricks and pyramids. Beets, meanwhile, are buried in embers till tender and drizzled with orange-dill-fennel salsa, and carrots are braised to be served with garlic and rosemary. Aboveground bloomers also have plenty to offer: tomatoes are tenderly handled and grilled on a plancha to create tomato confit with pepato cheese filling, while a baking dish of thinly sliced eggplant, zucchini, and tomatoes is heated in a wood fire oven known as a horno to conjure a colorful ratatouille churrasco. Artichokes make a surprising appearance in some half dozen recipes, while brussels sprouts are scorched, corn is transformed into grilled polenta, and fennel confit is paired with jammy eggs. Also on offer is a dessert of whole roasted pineapple with blueberries, and smoky cocktails, like a scorched mint mojito. From smoldering to savory, this delivers on every level.
