Green Fire
Extraordinary Ways to Grill Fruits and Vegetables, from the Master of Live-Fire Cooking
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- US$18.99
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- US$18.99
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A groundbreaking new approach to grilling vegetables and fruit from the author of Seven Fires and Mallmann on Fire
Green Fire is an extraordinary vegetarian cookbook, as Mallmann brings his techniques, creativity, instinct for bold flavors, and decades of experience to the idea of cooking vegetables and fruits over live fire. Blistered tomatoes reinvigorate a classic Caprese salad. Eggplants are buried whole in the coals—a technique called rescoldo—then dance that fine line between burned and incinerated until they yield an ineffable creaminess made irresistible with a slather of parsley, chile, and aioli. Brussels sprout leaves are scorched and served with walnuts; whole cabbages are sliced thick, grilled like steaks, and rubbed with spice for a mustard-fennel crust. Corn, fennel, artichokes, beets, squash, even beans—this is the vegetable kingdom, on fire.
The celebrated Patagonian chef, known for his mastery of flame and meat, the chef who romanced the food world with an iconic image of a whole cow dressed and splayed out over licking flames, is returning to the place where his storied career began—the garden and all its bounty. It’s his new truth: the transformation wrought by flame, coals, and smoke on a carrot or peach is nothing short of alchemy.
And just as he’s discovered that a smoky, crackling-crusted potato cooked on the plancha is as sublime as the rib-eye he used to serve it next to, Mallmann’s also inspired by another truth: we all need to cut down on consuming animals to ensure a healthier future for both people and the planet. Time to turn the fire “green.”
The fruit desserts alone confirm live fire’s ability to transform and elevate any ingredient. Mallmann roasts whole pineapples, grills grapes, chars cherries, and then finds just the right unexpected match—melted cheese, toasted hazelnuts, Campari granita—to turn each into a simple yet utterly entrancing dish.
Cooking with fire demands both simplicity and perfection. But the results are pure magic. By using this oldest of cooking techniques, you’ll discover fruits and vegetables pushed to such a peak of flavor it’s as if they’d never been truly tasted before.
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.
