
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

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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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

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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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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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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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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