Green Fire: Extraordinary Ways to Grill Fruits and Vegetables, from the Master of Live-Fire Cooking
(eBook)

Grouping Information

Book Cover Information

Hoopla Extract Information

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    [year] => 2022
    [artist] => Francis Mallmann
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    [titleId] => 15570140
    [isbn] => 9781648291623
    [abridged] => 
    [language] => ENGLISH
    [profanity] => 
    [title] => Green Fire
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    [pages] => 312
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            [5] => Vegetables
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    [synopsis] => 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. World-famous chef Francis Mallmann, known for his live-fire meat cookery, transforms vegetables and fruits with fire in his first book of vegetarian recipes. Francis Mallmann, author of Seven Fires and Mallmann on Fire, is the reigning star of food television in the Spanish-speaking world, and the most famous and popular chef in South America. His restaurants include Siete Fuegos at the Vines Resort & Spa in Argentina's wine country; Patagonia Sur in Buenos Aires; El Garzón in Uruguay; 1884 Restaurante in Mendoza, Argentina (named one of Latin America's 50 Best Restaurants); and Los Fuegos in Miami. USA Today and the Times (London) have named his restaurants among the top 10 places to eat in the world. Most recently, Mallmann was the subject of the Netflix documentary series Chef's Table.

Peter Kaminsky is the author and coauthor of many books, including Pig Perfect, Culinary Intelligence, and Green Fire, Seven Fires, and Mallmann on Fire (with Francis Mallmann). He is a longtime contributor to Food & Wine and a former columnist for the New York Times and New York magazine. He was managing editor of National Lampoon. He lives in Brooklyn, New York.  Recipe List



POTATOES AND SWEET POTATOES

 Smashed Potatoes 3 Ways: 
•	Blistered Chiles with Parsley and Lemon Zest
•	Turmeric, Cardamom, Coriander, and Almond Gremolata
•	Fennel Pollen, Fennel Seed, Rosemary, and Garlic Plancha Potatoes

 Blackjack Potatoes

 Rösti with Raclette with Radicchio

 Broken and Deep-Fried Potatoes

 Crispy Potato Strip and Parsley Salad with Garlic Cream

 Potato Bricks and Pyramids

 Huevos a la Tripa "Shepherd's Pie" with Sautéed Onions and Eggs Poached Inside

 Sweet Potato Rescoldo with Butter and Chile Flakes

 Sweet Pot
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    [subtitle] => Extraordinary Ways to Grill Fruits and Vegetables, from the Master of Live-Fire Cooking
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