Mallmann on Fire: 100 Inspired Recipes to Grill Anytime, Anywhere

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. Artisan. 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.

We encounter legs of lamb and chicken hung from strings, coal-roasted delicata squash, vegetables, and all sorts of griddled and charred meats, a parrillada of many fish, roasted herbs, and fruits, plus rustic desserts cooked on the chapa and baked in wood-fired ovens. The new york times called mallmann’s first book, Seven Fires, “captivating” and “inspiring.

And now, bolinas, on the beach, brooklyn, on the crowded streets of manhattan, on a deserted island in Patagonia, on mountaintops, in Paris, in Mallmann on Fire, the passionate master of the Argentine grill takes us grilling in magical places—in winter’s snow, Brazil—each locale inspiring new discoveries as revealed in 100 recipes for meals both intimate and outsized.

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Seven Fires: Grilling the Argentine Way

The seven fires of the title refer to a series of grilling techniques that have been singularly adapted for the home cook. Seven fires is a must for any griller ready to explore food's next frontier. 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.

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. Artisan Publishers. 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.

Evocative photographs showcase both the recipes and the exquisite beauty of Mallmann's home turf in Patagonia, Buenos Aires, and rural Uruguay. But his fans followed, including the world's top food journalists and celebrities, such as Francis Ford Coppola, and Ralph Lauren, Madonna, traveling to Argentina and Uruguay to experience the dashing chef's astonishing―and delicious―wood-fired feats.

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Cooking with Fire: From Roasting on a Spit to Baking in a Tannur, Rediscovered Techniques and Recipes That Capture the Flavors of Wood-Fired Cooking

Storey Publishing. 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. Revel in the fun of cooking with live fire. Gather all your friends around a fire and start the feast.

Artisan Publishers. 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.


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Massimo Bottura: Never Trust A Skinny Italian Chef

Voted #1 in the S. Divided into four chapters, the book features 50 recipes and accompanying texts explaining Bottura's inspiration, each one dealing with a different period, ingredients and techniques. Phaidon Press. At osteria francescana, chef massimo bottura as featured on Netflix's Chef's Table takes inspiration from contemporary art to create highly innovative dishes that play with Italian culinary traditions.

Never trust a skinny italian Chef is a tribute to Bottura's twenty-five year career and the evolution of Osteria Francescana. Storey Publishing. Never trust a skinny italian chef is a tribute to three-michelin star restaurant, Osteria Francescana and the twenty-five year career of its chef, Massimo Bottura, 'the Jimi Hendrix of Italian chefs'.

Illustrated with photography by stefano graziani and Carlo Benvenuto, Never Trust a Skinny Italian Chef is the first book from Bottura - the leading figure in modern Italian gastronomy. Artisan Publishers. Pellegrino world's 50 Best Restaurants Awards 2016. Osteria francescana is Italy's most celebrated restaurant.

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Faviken

The restaurant is in a traditional Swedish farm and caters for only 12 people each evening. Phaidon Press. The small team of chefs harvests and preserves all the food for the restaurant by hand using the most natural methods possible. Storey Publishing. Many of the basic recipes for yoghurt, pickles and preserves are simple and straightforward enough for anyone to attempt at home, porridge, vinegar, bread, and the advice on natural preservation methods can be followed by anyone.

The texts will provide inspiration for chefs and food lovers all over the world and are fully accessible to the general reader. Narrative texts, photographs and recipes explain head chef Magnus Nilsson's remarkable approach to sourcing and cooking with ingredients that are farmed and hunted in the immediate vicinity of the restaurant, and how he creates a seasonal cycle of menus based on them.

Artisan Publishers. The menu is the same for all the guests, and each dish is served to all the guests at the same time, introduced by Magnus himself. The dishes sometimes involve the use of traditional implements such as a nineteenth-century ice-cream churn or an old sourdough bread basket, which is still used for proving the dough.

Even though not everyone can visit fäviken, intuitive way possible, Nilsson's approach to working with ingredients in the most natural, and making the most of each season, will inspire all cooks and food-lovers to think differently about the ingredients that are available to them. They reject the popular contemporary cooking equipment such as low-temperature water baths and liquid nitrogen in favour of simple cooking methods of grilling and roasting over open coals, relying on the chefs' innate skills and knowledge of the product to get the perfect result.




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The Noma Guide to Fermentation: Including koji, kombuchas, shoyus, misos, vinegars, garums, lacto-ferments, and black fruits and vegetables Foundations of Flavor

Artisan Publishers. Fermentation is already building as the most significant new direction in food and health. Phaidon Press. And—perhaps even more important—it shows how to use these game-changing pantry ingredients in more than 100 original recipes. And they do so with a book conceived specifically to share their knowledge and techniques with home cooks.

Phaidon Press. With the noma guide to fermentation, it’s about to be taken to a whole new level. With more than 500 step-by-step photographs and illustrations, vinegars, shoyus, lacto-ferments, kombuchas, misos, and with every recipe approachably written and meticulously tested, garums,  The Noma Guide to Fermentation takes readers far beyond the typical kimchi and sauerkraut to include koji, and black fruits and vegetables.

Fermentation is one of the foundations behind Noma’s extraordinary flavor profiles. Now rené redzepi, chef and co-owner of noma, and david Zilber, the chef who runs the restaurant’s acclaimed fermentation lab, share never-before-revealed techniques to creating Noma’s extensive pantry of ferments.

Storey Publishing. New york times bestseller named one of the best cookbooks of the year by the chicago tribune, new york magazine’s the strategist, vogue, gq, esquire, the daily beast, atlanta Journal-Constitution, Houston Chronicle, Business Insider, Eater, Bon Appétit, and more Named one of the Best Cookbooks to Give as Gifts by Food & Wine, Epicurious, Eater, San Francisco Chronicle, GQ, Field & Stream, New York Times, Boston Globe, Esquire, and more “An indispensable manual for home cooks and pro chefs.

Wired at noma—four times named the world’s best restaurant—every dish includes some form of fermentation, a deeply savory miso, whether it’s a bright hit of vinegar, an electrifying drop of garum, or the sweet intensity of black garlic.


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This innovative selection of recipes highlights the best of modern Nordic food, themed around ancient cooking methods. Easy to find ingredients mix with easy cooking techniques to produce delicious family feasts and food for sharing. Considering how little specialist equipment is required, the flavors achievable with this back-to-basics method of cooking are outstanding.

From simple ember-baked salmon with cucumber and fennel; to cast-iron Pan-Fried Lobster, Warm Cloudberries and Yogurt, Saffron Mayonnaise and Pickled Vegetables; to Hazelnut Cake, this is food to excite the appetite of the modern cook and inspire your next family or party gathering. Phaidon Press. Niklas’ book naturally features plenty of fire-building tips, pickling and preserving techniques, aromatic smoking recipes, 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.

Storey Publishing. 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. Artisan Publishers. Anova pavilion. Phaidon Press. Includes dual measures.


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Phaidon Press. This book goes beyond stereotypes to reveal new possibilities of Mexican cuisine, which is now an essential part of the international conversation about gastronomy. Features:–over 65 recipes, each with an elegant photograph, from the sophisticated dishes served at Pujol to more accessible casual dishes that he enjoys with his family at home.

The debut book from mexico's best chef, pioneer of contemporary, Enrique Olvera of Pujol, authentic Mexican food and global gourmet influencer. As featured on Good Morning America. Enrique olvera is the most famous and celebrated Mexican chef working today. It captures and presents a new contemporary Mexican style of food, rooted in tradition but forward thinking in its modern approach.

More than 100 atmospheric photographs capture the vivid mosaic of the Mexican landscape while tip-in pages bring the reader up close to Enrique's vision and philosophy about food. Mexico from the inside out is the latest addition to Phaidon's bestselling and influential collection of cookbooks by the world's most exciting chefs.

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The Food and Cooking Of Argentina: 65 Traditional Recipes from the Heart of South America

Lorenz Books. Storey Publishing. You can larn how to create argentinian classics like Empanadas little meat pasties, Tamales de humita sweetcorn parcels, and Faina the Argentinian pizza. Phaidon Press. Whether you want to create matambre a la pizza - wonderful grilled steak topped with tomatoes and chees; crispy tempting fish Milanesas - deep-fried in breadcrumbs; or delicious Alfahores - little shortbread biscuits sandwiched together with dulche de leche, this book holds all you need to recreate the authentic food of Argentina.

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Discover the generous and hearty cuisine of argentinain a vibrant collection of authentic recipes • offers a fascinating introduction to the geographicaland historical diversity of Argentinian food, from thegrasslands of the Pampas to the foothills of the Andes • Features a wide variety of dishes from irresistiblesnacks like Fish Croquettes, or the fabulouslytempting desserts featuring dulce de leche • Learn how to create Argentinian classics likeEmpanadas little meat pasties, Tamales de humitasweetcorn parcels, and Faina the Argentinian pizza • Lavishly illustrated with more than 380 stunningphotographs, to the incredible meat feastof the famous Argentinian barbecue, including step-by-step instructions Artisan Publishers.

Phaidon press. Anova pavilion. The country's cuisine is far more varied than this, fish from the coast, with a focus on fresh, however, such as lamb and Welsh-influenced cakes from Patagonia, home-sourced ingredients, and fresh fruit and vegetables from the fertile region of Mesopotamia.


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Phaidon Press. And sometimes the results are unbelievable, like tender peppercorn-crusted short ribs, made by first steaming the ribs before searing them to a spicy crisp. Phaidon press. This is a book about delighting in the details, about cooking by hand, about learning to see and smell and touch like a modern master.

The celebrated chef of upland explores the fundamental techniques of braising, roasting, and grilling--and shows you how to see them in new ways, to learn the rules to break them. The chapters begin with thorough lessons on these basic methods. Lorenz Books. Artisan Publishers. Anova pavilion. From there, the recipes evolve to feature variations on the techniques, intensities of heat, altering ratios of moisture, reversing expected processes.

Sometimes the techniques are surprising, like braising chicken leggs in the juices created by overcrowding a pan of peppers. Phaidon Press. Clarkson Potter Publishers. Storey Publishing. It's a book you will keep, learn, read, and cook from for years to come.


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Learn authentic mexican cooking from the internationally celebrated chef Enrique Olvera and featured in the Netflix docuseries Chef's Table, in his first home-cooking bookEnrique Olvera is a leading talent on the gastronomic stage, reinventing the cuisine of his native Mexico to global acclaim – yet his true passion is Mexican home cooking.

Phaidon press. Anova pavilion. Phaidon Press. Lorenz Books. Tu casa mi casa is mexico city/New York-based Olvera's ode to the kitchens of his homeland. Storey Publishing. Artisan Publishers. Clarkson Potter Publishers. Phaidon Press. He shares 100 of the recipes close to his heart – the core collection of basic Mexican dishes – and encourages readers everywhere to incorporate traditional and contemporary Mexican tastes and ingredients into their recipe repertoire, no matter how far they live from Mexico.

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