Seven Fires: Grilling the Argentine Way

"Seven Fires" has to be the best Argentine cookbook available in the English language. For one thing, it's written by a native Argentine, Francis Mallmann, who also happens to be one of the world's greatest chefs. Mallmann has three restaurants of his own, two in Argentina and one in Uruguay. "The Times of London" and "USA Today" have called his restaurants among the ten best places to eat in the world.More than just a simple cookbook, the first ten pages of "Seven Fires" include brief chapters about Mallman's background growing up in the beautiful Patagonian lake district of Bariloche, and some general material about Argentina.There is extensive and detailed information to get you off to the right start, including a chapter on "The Ways of Fire", including how to build and light a fire, the life cycle of a fire, how hot is "hot", and things you should be aware of whether dealing with wood or charcoal. Space is given to the parrilla, which is the grill itself (yours may be a hibachi or a Weber kettle, but principles are the same); the chapa, a flat piece of cast iron set over the coals; the infiernillo technique that involves two fires and which the author poetically refers to as "a little hell"; the horno de barro (outdoor oven); the rescoldo, which is cooking in the embers, and the asador method of cooking whole animals.Separate chapters deal with making Appetizers; Beef; Lamb, Pork & Chicken, Fish & Shellfish, Vegetables, Light Meals & Salads, Deserts, Breads, and Basics (things like sauces and tapenades). There is plenty of variety among the recipes. Sure, the author addresses cooking an entire cow - which the average reader probably won't be doing at home - but don't worry he also talks about making the perfect steak, and many other recipes for beef. He also presents dishes as wide ranging as empanadas, caramelized endive in vinegar, salt crusted chicken, brook trout in crunchy potato crust, and dulce de leche flan or crepes soufflés with raspberry preserves, and hundreds more. The recipes are generally simple and easy to follow.The photography is gorgeous. Not every finished dish is pictured, but the book is lavishly illustrated with beautiful pictures of food preparation, food presentation, and breathtaking views of the Argentine landscape.Written with the US audience in mind, the measurements are non-metric.This is a beautiful book. It goes far beyond a mere collection of recipes and becomes more of a cultural exploration.Highly recommended!

Yes, the pictures and description of cooking "Una Vaca Entera" (a whole cow) are awesome. (Ingredients: 1 medium cow, about 1400 pounds...). But you won't do that - a small asador of rabbit or lamb is more likely.Chimichurri with a small roast has been a big hit. Potato Galette has been a HUGE hit.When your book includes a recipe for "Burnt Tomato Halves", it better be good, and it is (high heat is the key). Smashed Potatos with Tapenade - mmm, gimme more.The Salt Crust Chicken was good but didn't knock me out - as he states, it won't be crispy on the outside. I still prefer to brine and roast my birds.On page 224 with the images of the Granny Smith Pancakes, that looks a lot more like a spackling knife than a spatula - another testament to the unpretentious approach. Some recipes are a bit complicated, but most aren't, and there are plenty of simple ones to choose from.Speaking of Patagonia, it's beautiful. If you ever get the chance, go, but be prepared for high wind, rain, cold, some warm temperatures, and beautiful scenery (mountains, clouds, forests, glaciers, glacial lakes...). Get out and hike.I need to try some of the fish recipes, and I'm looking forward to the Peached Pork...2015 update - tying off a fish, chicken, rabbit, or lamb to some stakes and cooking it over coals isn't easy due to the uneven heat, but it's worth trying. But just sitting outside for a few hours and cooking your own food without a phone, radio, or any other distraction is a great way to lower your blood pressure. Take your time. Simplify.I still haven't made the Peached Pork, but I have made the peaches as a dessert several times, and they're always a hit. Simple to make, too. Cast iron skillet, medium high heat, butter, and ripe peaches. THE PEACHES MUST BE RIPE!!! If not they won't taste good in general, and won't have as much sugar to caramelize with the butter and heat.

"A recipe is the start of a three-way conversation between the cook, the ingredients, and the cooking tools..."p. 257Finding this book was like digging through the embers of the mass of cookbooks available and drawing out the "rescoldo" sweetness of a roasted butternut squash. Or, like finding a buried, intimate, personal diary from a long lost near of kin. The pages unfold with the excitement of new discoveries, years of accumulated wisdom and the bright blazes of early love along with the slow but steady high-temperature coals of a lifetime of love. The love affair is of course with food; but doesn't food always speak to life, culture, experiences and moments that can never be completely recreated?The food is so earthy and and innately primal that it takes a conscience effort not to require the cuisine to ascend to the unrealistic aspirations of the chef. Instead, the chef must condescend to the humble origins of the food which result in sublime glee. (Like an over-starched socialite, who bends down to talk with the bight-eyes piggy-tailed girl about her doll, he finds happiness.) When one casts aside what he thinks food "ought" to do but allows it to "be" in all it's natural goodness, the eater is surprised to know that that is what a good piece of meat or vegetable should taste like and say, "Oh, that's what balance of flavor, texture, and colors is all about! What a revelation!" The book is filled with gorgeous pictures and pastoral scenes that mix rustic elegance with tranquil nostalgia.Please don't misunderstand me, Francis Mallmann's cooking is anything but juvenile. He is one of the world's most famous chefs. My point is to say that this book will rekindle any old, stuffy, stuck-in-a-rut, chef to remember and revisit the very reason we cook...Because it is Good! After you buy this James Beard endorsed book, you will want to turn any open space into blazing cooking inferno. I hope you enjoy it as much as this reviewer has!!

Solo necesito saber cómo obtener factura para México. Amazon no me la da y dice que ustedes tiene. Que enviarla

A great read and beautiful recipes

interessantissimi

Excelente libro, un imperdible para la biblioteca de recetas

Muito bom a qualidade donproduto e o conteuod