Mallmann On Fire Download Ebook PDF Epub Online

Author : Francis Mallmann
Publisher : Artisan Books
Release : 2014-09-23
Page : 320
Category : Cooking
ISBN 13 : 1579656447
Description :


Featured on the Netflix documentary series Chef’s Table “Elemental, fundamental, and delicious” is how Anthony Bourdain describes the trailblazing live-fire cooking of Francis Mallmann. The New York Times called Mallmann’s first book, Seven Fires, “captivating” and “inspiring.” And now, in Mallmann on Fire, the passionate master of the Argentine grill takes us grilling in magical places—in winter’s snow, on mountaintops, on the beach, on the crowded streets of Manhattan, on a deserted island in Patagonia, in Paris, Brooklyn, Bolinas, Brazil—each locale inspiring new discoveries as revealed in 100 recipes for meals both intimate and outsized. We encounter legs of lamb and chicken hung from strings, coal-roasted delicata squash, roasted herbs, a parrillada of many fish, and all sorts of griddled and charred meats, vegetables, and fruits, plus rustic desserts cooked on the chapa and baked in wood-fired ovens. At every stop along the way there is something delicious to eat and a lesson to be learned about slowing down and enjoying the process, not just the result.


Author : Francis Mallmann
Publisher : Artisan Books
Release : 2009-06-02
Page : 278
Category : Cooking
ISBN 13 : 1579656498
Description :


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.


Author : Paula Marcoux
Publisher : Storey Publishing
Release : 2014-05-16
Page : 320
Category : Cooking
ISBN 13 : 1603429123
Description :


Revel in the fun of cooking with live fire. This hot collection from food historian and archaeologist Paula Marcoux includes more than 100 fire-cooked recipes that range from cheese on a stick to roasted rabbit and naan bread. Marcoux’s straightforward instructions and inspired musings on cooking with fire are paired with mouthwatering photographs that will have you building primitive bread ovens and turning pork on a homemade spit. Gather all your friends around a fire and start the feast.


Author : Peter Kaminsky
Publisher : Vintage
Release : 2013-03-12
Page : 272
Category : Cooking
ISBN 13 : 0307476553
Description :


Think before you eat * Choose the best ingredients you can afford * Understand flavor, and pack us much of it as you can into each bite As an award-winning food writer, Peter Kaminsky was well acquainted with the occupational hazard of life as a professional eater. But when his health (and his waistline!) started to suffer, he began to re-think his approach to how and what he consumed. In Culinary Intelligence, his memoir and personal manifesto, Kaminsky explains his practical approach to losing weight: think more about food, rather than less. Here Kaminsky shows, with a hefty dose of humor, the way to better eating without sacrificing on pleasure.


Author : Eugenia Bone
Publisher : Clarkson Potter
Release : 2014-09-30
Page : 416
Category : Cooking
ISBN 13 : 0385345135
Description :


Paradigm-shifting, The Kitchen Ecosystem will change how we think about food and cooking. Designed to to create and use ingredients that maximize flavor, these 400 recipes are derived from 40 common ingredients--from asparagus to fish to zucchini--used at each stage of its "life cycle": fresh, preserved, and in a main dish. Seasoned cooks know that the secret to great meals is this: the more you cook, the less you actually have to do to produce a delicious meal. The trick is to approach cooking as a continuum, where each meal draws on elements from a previous one and provides the building blocks for another. That synchronicity is a kitchen ecosystem. For the farmers market regular as well as a bulk shopper, for everyday home cooks and aspirational ones, a kitchen ecosystem starts with cooking the freshest in-season ingredients available, preserving some to use in future recipes, and harnessing leftover components for other dishes. In The Kitchen Ecosystem, Eugenia Bone spins multiple dishes from single ingredients: homemade ricotta stars in a pasta dish while the leftover whey is used to braise pork loin; marinated peppers are tossed with shrimp one night and another evening chicken thighs and breast simmer in that leftover marinade. The bones left from a roast chicken bear just enough stock to make stracciatella for two. The small steps in creating “supporting ingredients” actually saves time when it comes to putting together dinner. Delicious food is not only a matter exceptional recipes—although there are an abundance of those here. Rather, it is a matter of approaching the kitchen as a system of connected foods. The Kitchen Ecosystem changes the paradigm of how we cook, and in doing so, it may change everything about the way we eat today.


Author : Niklas Ekstedt
Publisher : Pavilion
Release : 2016-08-08
Page : 240
Category : Cooking
ISBN 13 : 1911216600
Description :


The crackling of birch, the sizzle of the pot and the scent of wood smoke in the air the relaxed style that typifies Scandinavian open-fire cooking is explored in this cool new cookbook from Michelin-starred chef, Niklas Ekstedt, who is famed for cooking over wood only. This innovative selection of recipes highlights the best of modern Nordic food, themed around ancient cooking methods. Fire pits are easy and affordable to source, even portable types are available for those with limited outdoor space, and wood is re-emerging as a fuel source. Considering how little specialist equipment is required, the flavours achievable with this back to basics method of cooking are outstanding. Niklas book naturally features plenty of fire-building tips, aromatic smoking recipes, pickling and preserving techniques, but he doesn t expect you to go foraging for ingredients or to give up cooking in a traditional kitchen a cast iron skillet over a gas flame will produce similar results. Easy to find ingredients mix with easy cooking techniques to produce delicious family feasts and food for sharing. From simple ember-baked salmon with cucumber and fennel, to flame-roasted celeriac with brown butter and hazlenuts, to a Skånsk apple pie, this is food to excite the appetite of the modern cook and inspire your next family or party gathering.


Author : Eric Werner
Nils Bernstein
Publisher : Ten Speed Press
Release : 2020-03-24
Page : 256
Category : Cooking
ISBN 13 : 039958238X
Description :


Anyone can learn to cook outside over a fire with this dazzling guide to setting up an outdoor kitchen, featuring practical tips and 80 recipes from the award-winning chef of Hartwood in Tulum, Mexico. Chef Eric Werner cooks nearly every dish served at Hartwood over wood fire, without gas or electricity, and when he's not at the restaurant, he's making delicious meals for his family, grilled in his own backyard outdoor kitchen. In this book, Werner shares the secrets to and recipes for simple, unrestricted, foolproof outdoor cooking in a way that reimagines the way you cook at home. Whether you already have a grill or have never cooked outdoors before, The Outdoor Kitchen provides all the tools and inspiration you need. Featuring step-by-step blueprints for constructing your own outdoor kitchen plus variations and modifications for store-bought grills, this handbook shows you how to build a high heat quickly and achieve a perfect sear. The recipes range from grilled meats, fish, and vegetables to marinades, quick pickles, cocktails, and desserts, including: • Grilled Lamb Chops and Burnt Cherries • Rib Eye for One with Onion Jam • Salmon and Almond-Tarragon Salsa Verde • Grilled & Pickled Zucchini • Grilled Romaine with Smoked Fish Dressing • Burnt Strawberry Ice Cream Whether you're cooking for yourself or your family on a weeknight or entertaining guests on the weekend, all the recipes are straightforward, with just a few ingredients and simple methods, for dishes that emphasize fresh flavor and the magic of wood-fired cooking.


Author : Josiah Citrin
Joann Cianciulli
Publisher : Penguin
Release : 2019-05-14
Page : 256
Category : Cooking
ISBN 13 : 0525534806
Description :


California-cool grilling wisdom from one of the most renowned chefs in Los Angeles. Josiah Citrin is one of the biggest names in the L.A. food world and his restaurant, Mélisse, is a temple for fine dining. But his hot new restaurant, Charcoal Venice, is devoted to the kind of cooking he does at home for his friends and family--backyard cookouts where a pile of coals and seasonal ingredients are all a home cook needs to create an unforgettable meal. In Charcoal, Citrin presents completely fresh ways to cook with fire and charcoal, not only grilling over the coals, but cooking inside them and finding inventive methods for searing and smoking. Whether Citrin's grilling barbecue classics like J1-Marinated Skirt Steak and Salt-Baked Whole Maine Lobster or West Coast-inspired vegetable sides like his signature Cabbage Baked in Embers, charcoal is the dynamic center of this cookbook. Unlike other grilling books, vegetables get equal billing with meat. For Citrin, the color, texture, and flavors of vegetables are endlessly inspiring. With almost 100 recipes for savory main dishes and sides, as well as desserts and even cocktails, Charcoal shows that the satisfaction of smoky flavor and a good char knows no bounds. It is a celebration of the universal human craving to gather together and cook over a live fire.


Author : Steven Raichlen
Publisher : Workman Publishing
Release : 2018-05-01
Page : 304
Category : Cooking
ISBN 13 : 1523503920
Description :


Where There’s Smoke, There’s Fire. An electrifying new approach by the man who literally wrote the bible on barbecue. Cutting edge techniques meet time-honed traditions in 100 boldly flavored recipes that will help you turbocharge your game at the grill. Here’s how to reinvent steak with reverse-seared beef tomahawks, dry-brined filets mignons, ember-charred porterhouses, and T-bones tattooed with grill marks and enriched, the way the pros do it, with melted beef fat. Here’s how to spit-roast beer-brined cauliflower on the rotisserie. Blowtorch a rosemary veal chop. Grill mussels in blazing hay, peppery chicken under a salt brick, and herb-crusted salmon steaks on a shovel. From Seven Steps to Grilling Nirvana to recipes for grilled cocktails and desserts, Project Fire proves that live-fire, and understanding how to master it, makes everything taste better. “Once again, steven Raichlen shows off his formidable fire power and tempting recipes.” —Francis Mallmann


Author : Lennox Hastie
Publisher :
Release : 2020-11-30
Page : 256
Category :
ISBN 13 : 9781743797327
Description :


Finding Fire is a book about cooking with fire. Now with a new cover, it tells the story of how the UK-trained chef Lennox Hastie learnt the language of fire and the art of harnessing it. The book presents more than 80 recipes that celebrate the instinctive, focused cooking of ingredients at their simple best using one of the oldest, most fundamental cooking tools. In Finding Fire, Lennox explains the techniques behind creating a quality fire, and encourages readers to see wood as an essential seasoning that can be varied according to how it interacts with different ingredients. Recipes are divided by food type: seafood, vegetables, meat (including his acclaimed steak), fruit, dairy, wheat and bases. Alongside his recipes, Lennox tells of his journey from Michelin-star restaurants in the UK, France and Spain to Victor Arguinzoniz's Asador Etxebarri in the Basque mountains and, ultimately, to Australia to open his own restaurant, Firedoor. The result, is an uncompromising historical, cultural and culinary account of what it means to cook with fire. In 2020, Lennox's story was featured on the critically acclaimed Netflix series Chef's Table, in season seven, BBQ. As well, he stars in David Chang's Ugly Delicious season two episode on steak. .


Author : Marcus Bawdon
Publisher : Ryland Peters & Small
Release : 2019-05-14
Page : 144
Category : Cooking
ISBN 13 : 191102695X
Description :


65 recipes for grilling, smoking and roasting with fire. Cooking with fire is primal. There is nothing simpler – no metalwork, no fancy gadgets, just food and flame – allowing you to take the most basic of ingredients and turn them into something special. Cultures across the globe have cooked in this way, developing their own innovative methods to combine heat and local flavours. Cooking with Fire takes the best of these global artisanal techniques – from searing directly on the coals to rotisserie, wood-fired ovens, cast-iron grilling, and plenty more – and creates 65 lip-smacking dishes to cook outdoors and share in front of the fire with family and friends.


Author : Pamela Alford
Johnny Nix
Publisher : Emg Productions Incorporated
Release : 2005-10-01
Page : 259
Category : Cooking
ISBN 13 : 9780977055616
Description :


Over the Open Fire is dedicated to the enjoyment of open fire cooking as a family recreational activity. Written by Pamela Alford with Johnny Nix, host of TV's Campfire Cafe, this unique cookbook contains recipes with step-by-step instructions for open fire cooking, as well as kitchen directions. Beautiful full-color photos demonstrate recipe preparation. In addition to the gourmet recipes featured on the show, countless new recipes are included, as well as informational content on outdoor cooking, camping, camping with horses, safety issues, tips and techniques, and more. This totally unique cookbook is the perfect gift for those sharing an appreciation of gourmet food and enthusiasm for the great outdoors. Suitable for all ages, youth to adult.


Author : Tom Adams
Jamie Berger
Publisher : Mitchell Beazley
Release : 2013-09-02
Page : 288
Category : Cooking
ISBN 13 : 1845338529
Description :


With great recipes for meats, sauces and rubs mixed with ideas for pickles, slaws, puddings and cocktails, plus features on meats, equipment and methods, the Pitt Cue Co. Cookbook is your guide to enjoying the best hot, smoky, sticky, spicy grub all year round. From Pitt Cue's legendary Pickle backs and bourbon cocktails, to their acclaimed Pulled pork shoulder; Burnt ends mash; Smoked ox cheek toasts with pickled walnuts; Lamb rib with molasses mop and onion salad; Chipotle & confit garlic slaw; Crispy pickled shiitake mushrooms; Toffee apple grunt; Sticky bourbon & cola pudding and so much more, it's all irresistibly delicious food to savour and share.


Author : Linda Ly
Publisher : Harvard Common Press
Release : 2019-05-14
Page : 208
Category : Cooking
ISBN 13 : 0760363439
Description :


Ditch the gas grill and light your fire with this comprehensive guide from the author of The New Camp Cookbook. The Backyard Fire Cookbook offers techniques and recipes to master cooking with live fire and coals, including planking, cast iron, foil packets, and more. There's no denying the thrill of cooking outdoors and the sense of community it brings when people gather around a fire, and in this book, author Linda Ly will teach you how to master the flames. For the adventurous, start by building a home fire pit. It's easier than it sounds and requires minimal investment of time and space. If you'd rather not, that's okay! There are plenty of other options, from vessel fire pits to tabletop grills. Even a charcoal kettle grill will give you more flavor than cooking with gas. Ly also covers everything you need to know about fuel sources (hardwood, hardwood lump charcoal, and smoking wood), her go-to grilling tools and accessories, secrets for stocking an indoor and outdoor pantry, fire making, fire safety, and tips and tricks for grilling more efficiently. You can choose your own adventure with over 70 recipes for ember roasting, wood-fired cooking, charcoal grilling, and foil pack meals. Next-level techniques like dutch oven cooking, grilling a la plancha, and plank grilling are all part of the fun, too. With modern twists on classics and globally-inspired meals like Smoky Ember-Roasted Eggplant Dip, Thai Chicken Pizza with Sweet Chili Sauce, Grilled Oysters with Kimchi Butter, Bacon-Wrapped Meatloaf on a Plank, and Artichoke, Sun-Dried Tomato, and Feta Stuffed Flank Steak, you’ll find a recipe for almost every occasion. This is not a book about low-and-slow barbecue, and you won't find overnight marinades or complicated recipes, either. Ly aims to encourage easy, accessible grilling that you look forward to doing on a weeknight because, quite simply, food just tastes better outside. Whether you're a seasoned home cook or a novice on the grill, The Backyard Fire Cookbook will help you make the backyard your new kitchen.


Author : Andrew Richardson
Publisher :
Release : 2016-11-15
Page : 240
Category : Cooking
ISBN 13 : 9781927958742
Description :


What is the essence of Italian cuisine? If you ask CinCin s Chef Andrew Richardson, he ll tell you it is cooking in rhythm with the seasons and allowing fresh, local ingredients to shine. CinCin: Wood-fired Italian Cucina showcases the restaurant s signature wood-oven cooking techniques and Chef Richardson s inspiring use of the finest West Coast and Italian ingredients."


Author : Joe Carroll
Nick Fauchald
Publisher : Artisan Books
Release : 2015-05-12
Page : 265
Category : Cooking
ISBN 13 : 1579656579
Description :


With over 75 recipes, a barbecue expert shows you how to make the best fire-cooked foods at home no matter your equipment. Joe Carroll makes stellar barbecue and grilled meats in Brooklyn, New York, at his acclaimed restaurants Fette Sau and St. Anselm. In Feeding the Fire, Carroll gives us his top 20 lessons and more than 75 recipes to make incredible fire-cooked foods at home, proving that you don’t need to have fancy equipment or long-held regional traditions to make succulent barbecue and grilled meats. Feeding the Fire teaches the hows and whys of live-fire cooking: how to create low and slow fires, how to properly grill chicken (leave it on the bone), why American whiskey blends so nicely with barbecued meats (both are flavored with charred wood), and how to make the best sides to serve with meat (keep it simple). Recipes nested within each lesson include Pulled Pork Shoulder, Beef Short Ribs, Bourbon-Brined Center-Cut Pork Chops, Grilled Clams with Garlic Butter, and Charred Long Beans. Anyone can follow these simple and straightforward lessons to become an expert. “A helpful primer to those seeking guidance on . . . how to use a grill or a smoker to their best effect under varying circumstances, all summer long. . . . The recipes . . . are written for home cooks. They are uncomplicated and clear. . . . Most important, they work. . . . Bonkers delicious.” —The New York Times “Joe Carroll . . . speaks the language of every home cook.” —USA Today, “Summer’s Tastiest Titles” “How to barbecue no matter what your equipment. . . . Packs big, bold flavor.” —Associated Press “This cookbook is a master class in minimal and well-prepared barbecue.” —Library Journal


Author : Francis Mallmann
Publisher :
Release : 2022-03-29
Page : 288
Category :
ISBN 13 : 9780525612001
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.


Author : Tim Byres
Publisher : Rizzoli International Publications
Release : 2013
Page : 255
Category : Cooking
ISBN 13 : 0847839796
Description :


Shares recipes for imbuing foods with smoky flavors, including vegetables, seafood, poultry, meats, and sweets, and discusses techniques for stovetop smoking, grilling with wood planks, and building firepits and spit roasts.


Author : Ignacio Mattos
Gabe Ulla
Publisher : Artisan Books
Release : 2018-10-23
Page : 426
Category : Cooking
ISBN 13 : 1579658792
Description :


Over 133 modern American recipes from the critically acclaimed New York City bistro that you can make in your own kitchen. One flight up, in a bustling neighborhood bistro overlooking the chaos of one of downtown New York’s busiest streets, Ignacio Mattos serves food so uncannily delicious it consistently earns him accolades like “Chef of the Year,” and his restaurant Estela a spot among the World’s 50 Best. Estela shows you how to think like Ignacio Mattos, who as an immigrant sees ingredients with fresh eyes. Here is how to look at something as ordinary as a button mushroom and make it extraordinary (shaved thin over ricotta dumplings), or as familiar as burrata and transform it (with a pool of juiced herby greens and charred bread). How to use vinegars, citruses, fish sauce, and pickling broth to give each bite a pop of flavor. How to compose a plate in layers, so that the deeper you dig, the more that is revealed, while each forkful carries an electric marriage of flavors and textures. Estela presents over 133 recipes, including classics that will never leave the menu, like Lamb Ribs with Chermoula and Honey, Mussels Escabeche on Toast, and the hide-and-seek joy of Endive Salad with Walnuts and Ubriaco Rosso. Small plates meant for sharing with friends and family, like Cherry Tomatoes with Figs and Onion. Incredible pan-seared steaks. And basics for the pantry that will elevate whatever you feel like making. Named one of the Best Cookbooks of Fall 2018 by The New York Times Book Review, Epicurious, Grub Street, The Kitchn, and more!


Author : Ben Tish
Publisher : Hardie Grant Publishing
Release : 2016-04-21
Page : 256
Category : Cooking
ISBN 13 : 1849498156
Description :


There's so much more to barbecues than sausages and burgers. At Ember Yard, chef director Ben Tish excels in creating stunning grilled, barbecued, smoked, charred and slow-roasted dishes that enhance the flavour of meat, fish and vegetables. You can make fantastic food on a barbecue, be it in a country garden, on a tiny urban balcony or on a campsite. All you need is the simplest barbecue with a lid and some charcoal, and you can make everything from pizzas to ribs, desserts and even Sunday roasts on a rainy winter's day; there's no need to wait for the summer to get the barbecue out. Try Chargrilled Duck Breast with Peas, Broad Beans and Hot Mint Sauce, Paella, Crispy Artichokes with Lemon and Sage, and amazing Smoky Bitter-Chocolate Puddings. The smoky, rich taste of food cooked over an open fire is one of life's true pleasures and these recipes will inspire you to use your barbecue for much, much more than just steak.