United Kingdom
France
Germany
Netherlands
Sweden
USA
Italy
Spain
More From Contributor
Seven Fires: Grilling The Argentine Way
The Argentines grill more meat per capita than any nation on earth Francis Mallmann was raised in the mountains of Patagonia trained in the great kitchens of Europe and returned home to become the top chef in Buenos Aires and the biggest star on South American food television In 1995 he gave up cooking fancy food and applied all the lessons of haute cuisine to maximizing flavor and texture with wood-fired cookery His food is astoundingly bright and vivid with burnt crusty tastes both rustic and refined Recipes range across the menu including non-grilled recipes for what to eat while you're building the fire Most recipes are adapted for cooking indoors so this is a cookbook for any season any kitchen Francis' seven fires are Chapa - a cast iron griddle or skillet (the form most used in this
book); Little Hell - cooking with fire above and below the food; Parilla - basically what's called barbecuing or grilling in the US; Horno de Barro - cooking in a wood-fired clay oven; Rescoldo - cooking food by burying in hot embers and ashes; Asador - cooking whole pigs or lambs affixed to an iron cross that faces a bonfire; and Caldero - cooking in an iron cauldron or Dutch oven
book); Little Hell - cooking with fire above and below the food; Parilla - basically what's called barbecuing or grilling in the US; Horno de Barro - cooking in a wood-fired clay oven; Rescoldo - cooking food by burying in hot embers and ashes; Asador - cooking whole pigs or lambs affixed to an iron cross that faces a bonfire; and Caldero - cooking in an iron cauldron or Dutch oven
Product Description
Reviews/Comments
Add New
Vouchers
No voucher codes found.
Do you know a voucher code for this product or supplier? Add it to Insights for others to use.
Do you know a voucher code for this product or supplier? Add it to Insights for others to use.
Denmark