Download or read book Mallmann on Fire written by Francis Mallmann and published by Artisan Books. This book was released on 2014-09-23 with total page 321 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book Seven Fires written by Francis Mallmann and published by Artisan. This book was released on 2009-06-02 with total page 289 pages. Available in PDF, EPUB and Kindle. Book excerpt: James Beard Award Winner 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.
Download or read book Green Fire written by Francis Mallmann and published by Hachette UK. This book was released on 2022-05-10 with total page 550 pages. Available in PDF, EPUB and Kindle. Book excerpt: A groundbreaking new approach to grilling vegetables and fruit from the author of Seven Fires and Mallmann on Fire Green Fire is an extraordinary vegetarian cookbook, as Mallmann brings his techniques, creativity, instinct for bold flavors, and decades of experience to the idea of cooking vegetables and fruits over live fire. Blistered tomatoes reinvigorate a classic Caprese salad. Eggplants are buried whole in the coals—a technique called rescoldo—then dance that fine line between burned and incinerated until they yield an ineffable creaminess made irresistible with a slather of parsley, chile, and aioli. Brussels sprout leaves are scorched and served with walnuts; whole cabbages are sliced thick, grilled like steaks, and rubbed with spice for a mustard-fennel crust. Corn, fennel, artichokes, beets, squash, even beans—this is the vegetable kingdom, on fire. The celebrated Patagonian chef, known for his mastery of flame and meat, the chef who romanced the food world with an iconic image of a whole cow dressed and splayed out over licking flames, is returning to the place where his storied career began—the garden and all its bounty. It’s his new truth: the transformation wrought by flame, coals, and smoke on a carrot or peach is nothing short of alchemy. And just as he’s discovered that a smoky, crackling-crusted potato cooked on the plancha is as sublime as the rib-eye he used to serve it next to, Mallmann’s also inspired by another truth: we all need to cut down on consuming animals to ensure a healthier future for both people and the planet. Time to turn the fire “green.” The fruit desserts alone confirm live fire’s ability to transform and elevate any ingredient. Mallmann roasts whole pineapples, grills grapes, chars cherries, and then finds just the right unexpected match—melted cheese, toasted hazelnuts, Campari granita—to turn each into a simple yet utterly entrancing dish. Cooking with fire demands both simplicity and perfection. But the results are pure magic. By using this oldest of cooking techniques, you’ll discover fruits and vegetables pushed to such a peak of flavor it’s as if they’d never been truly tasted before.
Download or read book Cooking with Fire written by Paula Marcoux and published by Storey Publishing, LLC. This book was released on 2014-05-16 with total page 321 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book The Outdoor Kitchen written by Eric Werner and published by Ten Speed Press. This book was released on 2020-03-24 with total page 258 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book Charred Scruffed written by Adam Perry Lang and published by Artisan. This book was released on 2012-05-08 with total page 281 pages. Available in PDF, EPUB and Kindle. Book excerpt: With Charred & Scruffed, bestselling cookbook author and acclaimed chef Adam Perry Lang employs his extensive culinary background to refine and concentrate the flavors and textures of barbecue and reimagine its possibilities. Adam's new techniques, from roughing up meat and vegetables ("scruffing") to cooking directly on hot coals ("clinching") to constantly turning and moving the meat while cooking ("hot potato"), produce crust formation and layers of flavor, while his board dressings and finishing salts build upon delicious meat juices, and his "fork finishers"—like cranberry, hatch chile, and mango "spackles"—provide an intensely flavorful, concentrated end note. Meanwhile, side dishes such as Creamed Spinach with Steeped and Smoked Garlic Confit, Scruffed Carbonara Potatoes, and Charred Radicchio with Sweet-and-Sticky Balsamic and Bacon, far from afterthoughts, provide exciting contrast and synergy with the "mains."
Download or read book The Lost Fire Cookbook written by Germán Lucarelli and published by Simon and Schuster. This book was released on 2022-06-28 with total page 304 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Explore the full range of Patagonian open-flame cooking with these mouthwatering recipes that utilize regional authenticity and modern flair. The Lost Fire Cookbook is a celebration of Argentina's famous barbecued meats. Learn how to bring smoky, hearty, authentic Patagonian barbecue to your own kitchen and embrace a new culinary experience with this collection of meat-centric recipes from celebrated chef and restaurateur Germán Lucarelli"--Amazon.com.
Download or read book Finding Fire written by Lennox Hastie and published by . This book was released on 2020-11-30 with total page 256 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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. .
Download or read book 100 Recipes written by America's Test Kitchen and published by America's Test Kitchen. This book was released on 2015-10-13 with total page 369 pages. Available in PDF, EPUB and Kindle. Book excerpt: A provocative, handpicked collection of relevant (and surprising) essential recipes for today’s cook. We have countless recipes at our disposal today but what are the real keepers, the ones that don’t just feed us when we’re hungry or impress our friends on Saturday night, but inspire us to get into the kitchen? At the forefront of American cooking for more than 20 years, the editors at America’s Test Kitchen have answered this question in an essential collection of recipes that you won’t find anywhere else: 100 Recipes Everyone Should Know How to Make. Organized into three recipe sections—Absolute Essentials, Surprising Essentials, and Global Essentials—each recipe is preceded by a thought-provoking essay that positions the dish. For example, Treating Pasta Like Rice Simplifies Everything; A Covered Pot Is a Surprisingly Good Place to Roast a Chicken; and Re-imagine Pie in a Skillet to Simplify the Process. You’ll find useful workday recipes like a killer tomato sauce that’s almost as easy as opening a jar of the store-bought stuff; genius techniques for producing amazing flavor—try poaching chicken breasts over a garlic-and-soy- spiked brine (trust us, it’s that good); and familiar favorites reinvigorated—the best beef stew comes from Spain (and it’s even easier to make than the stateside stew you’ve been eating for years). Gorgeous photography (shot right in the test kitchen) accompanies every recipe, revealing the finished dish as well as highlights of its preparation. Likely to stir debate among anyone interested in food and cooking, 100 Recipes Everyone Should Know How to Make provides a snapshot of how we cook today and will galvanize even the most jaded cook to get into the kitchen.
Download or read book Food by Fire written by Derek Wolf and published by . This book was released on 2021-05-25 with total page 215 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food by Fire, based on the popular blog and Instagram Over the Fire Cooking, covers everything from easy wins for live fire grilling beginners to unique techniques from around the world.
Download or read book Happy in the Kitchen written by Michel Richard and published by Artisan Books. This book was released on 2006-01-01 with total page 356 pages. Available in PDF, EPUB and Kindle. Book excerpt: Chef Michel Richard offers instructions and techniques to recreate dishes from his own restaurants at home, including spuddies, crab poppers, chicken faux gras, and duck-duck-beet.
Download or read book Food and Fire written by Marcus Bawdon and published by Ryland Peters & Small. This book was released on 2019-05-14 with total page 290 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book Charcoal written by Josiah Citrin and published by Penguin. This book was released on 2019-05-14 with total page 256 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book Around the Fire written by Greg Denton and published by Ten Speed Press. This book was released on 2016-03-29 with total page 274 pages. Available in PDF, EPUB and Kindle. Book excerpt: One hundred innovative and exciting recipes for the backyard griller--inspired by the live-fire and asador cooking traditions of Latin America and the authors' popular restaurant, Ox, in Portland, Oregon. Take your backyard barbecue game to the next level with Around the Fire, the highly anticipated debut cookbook from celebrated chefs Greg Denton and Gabrielle Quiñónez Denton. These are black-belt grilling recipes—inspired by the live-fire cooking traditions of Latin America, as well as the seasonal philosophy of their Portland, Oregon restaurant, Ox—that will change the way you think about and cook with fire. Featuring unexpected cuts of meat (like Grilled Lamb Shoulder Chops with Rosemary Marinade or Grilled Wild Halibut on the Bone with Toasted Garlic-Lemon Oil); seasonal produce (Grilled Butternut Squash with Za’atar and Charred Green Onion Yogurt will delight vegetarians and carnivores alike); and plenty of starters, salads, desserts, and drinks, Around the Fire will help make your next outdoor feast the stuff of legend. — Mother Jones Best Cookbooks of 2016
Download or read book Cincin written by Andrew Richardson and published by . This book was released on 2016-10-03 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: What is the essence of Italian cuisine? CinCin's renowned Chef Andrew Richardson believes 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 traditional Italian dishes married with seasonal West-Coast flavours.
Download or read book Project Fire written by Steven Raichlen and published by Workman Publishing. This book was released on 2018-05-01 with total page 337 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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
Download or read book Il Buco written by Donna Lennard and published by HarperCollins. This book was released on 2020-11-10 with total page 784 pages. Available in PDF, EPUB and Kindle. Book excerpt: Foreword by Alice Waters In honor of its twenty-fifth anniversary comes this full-color culinary celebration of Il Buco, one of New York City’s most beloved restaurants, featuring more than 80 mouthwatering recipes and detailing the romantic origins of the restaurant’s philosophy of sourcing the best prime materials, including olive oil, salt, vinegar and all that make the Mediterranean way of life so alluring. "This book holds the succulent substance of Il Buco’s history, which has always been guided by Donna’s acute intuition. Through these pages, we travel around the Mediterranean, from the vineyards of Umbria to the salt flats of Sicily, visiting the farmers, artisans, and winemakers in their element. And then we return to Bond Street, stories and recipes in hand, to celebrate life and everything possible at the melting edge of sizzling pans and the heart of Italy."—Francis Mallmann In New York City, restaurants, even very good ones, come and go. But there are a very small number of establishments that take root and continue to flourish, where food, wine, atmosphere, history, and all the makers behind the scenes come together in a unique alchemy to create an experience. Il Buco is such a place. For over 25 years, Donna Lennard has presided over an international—and ever growing—family of artisans, farmers, winemakers, chefs and regulars from her outpost on Bond Street in the heart of New York City. Since 1994, Il Buco has withstood the test of time. In Il Buco, written with Joshua David Stein, Donna shares her incredible journey from antique shop owner to award-winning restaurateur and taste-maker. She reflects on the iconic ingredient-driven, farm-to-table Italian cooking that seduced palates and earned the loyalty of notoriously discriminating New York diners. Donna also expounds upon the essential elements of good eating and good living she learned over the restaurant’s nearly three-decade history. Both a cookbook and a deeply personal journey through the places and with the people who have influenced the restaurant’s ethos the most, Il Buco includes the beloved best-of dishes from the kitchen’s roster of now-famous chefs: Ignacio Mattos’s Black Kale Salad, Justin Smillie’s Bucatini Cacio e Pepe, and Sara Jenkins’s Porchetta alla Romana, to name a few. It also includes profiles of the artisans whose craftsmanship evokes the warm Mediterranean patinas that have enhanced the restaurants’ atmosphere over the years. Donna has dedicated her life to identifying, cultivating, and celebrating the essential ingredients of a beautiful life well-lived. Il Buco isn’t just a place, it’s a feeling—of warmth, of home, of ease, of love—and Il Buco allows any home cook to experience some of the restaurant’s beautiful and inviting magic, creating sumptuous easy meals to enjoy at his or her own table. Accompanying the mouthwatering recipes and gorgeous photography are Donna’s insights on what it truly means to live well and to eat well and tributes to food producers in Spain, Italy, France and other parts of the world, including dedicated chapters on the building blocks to a perfect meal: salt, olive oil, wine, and salumi, among others. Il Buco is a very personal exploration of what makes the heart of a restaurant and a lifestyle: a celebration of a true New York success story. It is a book about learning to listen to what pleases us, and a reminder of just how wide, wonderful, and flavorful the world is. Il Buco Locations: Il Buco (47 Bond Street, NYC 10012) Il Buco Alimentari & Vineria (53 Great Jones Street, NYC 10012) Il Buco Vita (4 East 2nd Street, NYC 10003) Il Buco (Ibiza, Spain)
