“For legendary Argentine chef Francis Mallmann, innovating outdoor cooking is second nature. His latest book,
Green Fire, explores and expands the possibilities for produce well beyond mere kebabs.”
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Wall Street Journal “Mallmann, the world’s foremost grilling expert . . . makes the argument for charring everything from berries to citrus to fennel.”
—Bloomberg BusinessWeek “Long considered the meat maestro when it comes to grilling, the Argentine chef and restaurateur Francis Mallmann has turned his attention to plants. His latest, vibrantly illustrated tome . . . covers fruits and a dozen different vegetables suitable for grilling. [The recipes accommodate] a standard Weber grill with other equipment, including a plancha and a Dutch oven.”
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New York Times “These are not the obligatory grilled vegetable sides on so many restaurant menus. . . . The recipes are inventive and elevated but simple at their core. And Mallmann includes some workarounds for cooking in different home kitchen setups (you know, just in case you don’t have a giant iron dome and an open firepit in your backyard). As long as you have beautiful produce and fire—and perhaps a bit of Mallmann’s poetic spirit—you can grill anything.”
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Goop “
Green Fire is every bit as educational as it is inspiring (we’d buy it for the gorgeous photography alone), with tips for coaxing the most flavor out of fruits and vegetables. Vegetarian cooking? Yes. A consolation prize for those who don’t eat meat? Hardly—this book proves that Mallmann’s expertise extends way beyond the realm of steak. . . . Mallmann is a refreshingly approachable cook.
Green Fire is full of actually-doable recipes and “a-ha!” moments that quietly boost home cooks’ confidence.”
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Spruce Eats “Francis Mallmann has done it again. . . . [
Green Fire] marries the world-renowned Argentinian chef’s techniques, creativity, instinct for bold flavors, and decades of experience to the idea of cooking vegetables and fruits over live fire.”
—Haute Living “Fabulous dishes.”
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Epicurious “When we think of cooking with fire we automatically think of meat, of barbecue and pit masters. We tend ot overlook the rich history of plant-based cooking over the flame. Vegetables are transformed by fire, and Mallmann’s new book is a well-timed wealth of knowledge on the subject.”
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Fine Dining Lovers “Explores the flavorful potential of cooking vegetables.”
—Associated Press “Inventive . . . . From smoldering to savory, this delivers on every level.”
—Publishers Weekly
