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.
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Review This Product
Fri, 8 Jul 2022 | Review
by: Juan V.
Is so nice to see Francis changing as the world changes regarding meat consumption. And this book is a perfect example of that. Love the ideas and combinations.. Once again the master does it again! Muy BUENO FRANCIS!!!
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