Description: 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.
Brief description: Peter Kaminsky is the author and coauthor of many books, including Pig Perfect, Culinary Intelligence, and Seven Fires and Mallmann on Fire (with Francis Mallmann). He is a longtime contributor to Food & Wine and a former columnist for the New York Times and New York magazine. He lives in Brooklyn, New York.
Review Quotes: "This captivating book about cooking over wood is as straightforward as it is appealing."
--New York Times
--Fine Cooking "Mallmann cooks with the elegant purity achieved only after attaining a mastery of complicated food. I craved Mallmann's burnt flavors, from caramelized oranges with rosemary to flattened sweet potatoes charred in butter. Bobby Flay, be very afraid."
--New York Times Book Review "Seven Fires is, in its essence, a love letter to Argentina's obsession with fire and food."
--Epicurious "[Mallmann] reconnects us to the primal simplicity and visceral pleasure of cooking over a fire."
--New York Times "Argentinean chef Francis Mallmann presents a gorgeous volume detailing seven approaches to grilling. What will keep cooks coming back, however, are rustic dishes like burnt tomatoes with fennel and mustard vinaigrette; pork chops with honey gremolata; and boneless ribeye with chimichurri. Augmented with plenty of smoky photos, the only thing readers will lack is the smell of charcoal."
--Publishers Weekly starred review