Cover image for Mallmann on fire
Mallmann on fire
Mallmann, Francis, author.
Personal Author:
Publication Information:
New York, NY : Artisan, [2014]
Physical Description:
305 pages : color illustrations ; 30 cm
General Note:
"100 recipes"--Jacket.
Format :


Call Number
Material Type
Home Location
Item Holds
TX716.A7 M26 2014 Adult Non-Fiction Non-Fiction Area-Oversize
TX716.A7 M26 2014 Adult Non-Fiction Open Shelf

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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.

Reviews 2

Publisher's Weekly Review

One hundred solid recipes for the outdoor grill and griddle provide counterweight to Mallmann's ethereal musings of his global travels in this follow-up to 2009's Seven Fires. A celebrity in South America, with three restaurants and numerous television appearances on his CV, the chef professes that his life has always been about the "passionate encounter between wanderlust and cooking." Thus, he writes of the lessons learned and fires lit in Paris, New York, Brazil, Uruguay, and Patagonia, at times with a poetic sensibility that could stand a little more wander and a little less lust ("I adore the way everybody has lovers. The French don't talk about it too much; it is too serious and too beautiful.") His Parisian training in the kitchen is reflected in several of the entrees, including cote de boeuf and gratin of potatoes with emmental wrapped in Bayonne ham, but it is clear that his influences are broadly based. There is an Argentinian tuna churrasco and avocado sandwich; a Brazilian octopus with chard, cooked in a cast-iron box; butterflied chicken a la parrilla is served with grilled chicory, as is done in Italy; and, for the American palate, there are spareribs, braised in red wine and served with slaw. 250 color photos, a melange of seared fish, sliced steak and, of course, fire, add additional heat to the proceedings. (Oct.) (c) Copyright PWxyz, LLC. All rights reserved.

Library Journal Review

In his award-winning debut book Seven Fires, Argentine grilling master Mallmann introduced live-fire cooking methods that have since been explored by other authors, including Adam Perry Lang (Charred & Scruffed), Barton Seaver (Where There's Smoke), and Michael Chiarello (Michael Chiarello's Live Fire). Here, writing with chef and author Kaminsky, Mallmann continues to challenge readers' notions of where, when, and how grilling should occur. Among recipes ranging from doable (red and golden beet salad with radishes and soft-boiled eggs, grilled Dover sole with parsleyed boiled potatoes) to daunting (a multicourse parrillada of pork and vegetables that serves 18 and takes a week to prepare), Mallmann can be seen cooking in the snow, on the sidewalks of Manhattan, and on the Atlantic coast of Patagonia. VERDICT Though the author targets serious outdoor cooks, his title is suitable for amateurs and armchair travelers. Not all of the recipes require a fire, and those that do can usually be adapted to the stovetop. (c) Copyright 2014. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.