Green Fire: Extraordinary Ways to Grill Fruits and Vegetables, from the Master of Live-Fire Cooking

(Hardback)

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Francis Mallmann is an Argentine grill master. Author of Seven Fires and Mallmann on Fire, he is known for his primal style of live-fire meat cookery and until recently, he treated vegetables as a condiment or side dish. Now, in the highly anticipated The Green Fire, Mallmann shares his recipes and secrets for perfect grilled vegetables and fruits, creating dishes with the same elemental, rugged style for which he is world-renowned.

With the goal of creating dishes that are better for our health and for the health of our planet, Mallmann uses the same live-fire techniques he has mastered in cooking meats to transform every vegetable into a dish as satisfying as a prime-cut steak. Pineapples are hung over a fire with butchers twine, and beets are buried in its coals. Tomatoes are burnished on the cast-iron plancha to intensify their flavours. Whether slathered, seared, baked, blackened, or fried over the flames, Mallmanns fire-cooked vegetables are full of flavour and personality. 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! Evocative photos showcase the food, the fire, and Mallmanns magical setting in South America. The Green Fire is the book fans of Francis Mallmanns have been waiting for: the art of grilling with vegetables.

Reviews

Inventive . . . . From smoldering to savory, this delivers on every level.
Publishers Weekly

Mallmann, the worlds foremost grilling expert . . . makes the argument for charring everything from berries to citrus to fennel.
Bloomberg BusinessWeek

Francis Mallmann has done it again. . . . [Green Fire] marries the world-renowned Argentinian chefs techniques, creativity, instinct for bold flavors, and decades of experience to the idea of cooking vegetables and fruits over live fire.
Haute Living

Explores the flavorful potential of cooking vegetables.
Associated Press

Inventive . . . . From smoldering to savory, this delivers on every level.
Publishers Weekly

For legendary Argentine chef Francis Mallmann, innovating outdoor cooking is second nature. His latest book,Green Fire, explores and expands the possibilities for produce well beyond mere kebabs.
Wall Street Journal

Mallmann, the worlds foremost grilling expert . . . makes the argument for charring everything from berries to citrus to fennel.
Bloomberg BusinessWeek

Long considered the meat maestro when it comes to grilling, the Argentine chef and restaurateur Francis Mallmann has turned his attention to plants. His latest, vibrantly illustrated tome . . . covers fruits and a dozen different vegetables suitable for grilling. [The recipes accommodate] a standard Weber grill with other equipment, including a plancha and a Dutch oven.
New York Times

These are not the obligatory grilled vegetable sides on so many restaurant menus. . . . The recipes are inventive and elevated but simple at their core. And Mallmann includes some workarounds for cooking in different home kitchen setups (you know, just in case you dont have a giant iron dome and an open firepit in your backyard). As long as you have beautiful produce and fireand perhaps a bit of Mallmanns poetic spirityou can grillanything.
Goop

Green Fireis every bit as educational as it is inspiring (wed buy it for the gorgeous photography alone), with tips for coaxing the most flavor out of fruits and vegetables. Vegetarian cooking Yes. A consolation prize for those who dont eat meat Hardlythis book proves that Mallmanns expertise extends way beyond the realm of steak. . . . Mallmann is a refreshingly approachable cook.Green Fireis full of actually-doable recipes and a-ha! moments that quietly boost home cooks confidence.
Spruce Eats

Francis Mallmann has done it again. . . . [Green Fire] marries the world-renowned Argentinian chefs techniques, creativity, instinct for bold flavors, and decades of experience to the idea of cooking vegetables and fruits over live fire.
Haute Living

Fabulous dishes.
Epicurious

When we think of cooking with fire we automatically think of meat, of barbecue and pit masters. We tend ot overlook the rich history of plant-based cooking over the flame. Vegetables are transformed by fire, and Mallmanns new book is a well-timed wealth of knowledge on the subject.
Fine Dining Lovers

Explores the flavorful potential of cooking vegetables.
Associated Press

Inventive . . . . From smoldering to savory, this delivers on every level.
Publishers Weekly

Author Bio

Francis Mallmann, author of Seven Fires and Mallmann on Fire, is the reigning star of food television in the Spanish-speaking world, and the most famous and popular chef in South America. His restaurants include Siete Fuegos at the Vines Resort & Spa in Argentinas wine country; Patagonia Sur in Buenos Aires; El Garzn in Uruguay; 1884 Restaurante in Mendoza, Argentina (named one of Latin Americas 50 Best Restaurants); and Los Fuegos in Miami. USA Today and the Times (London) have named his restaurants among the top 10 places to eat in the world. Most recently, Mallmann was the subject of the Netflix documentary series Chefs Table.