
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, & returned home to become the top chef in Buenos Aires & the biggest star on South American food television. In 1995 he gave up cooking fancy food & applied all the lessons of haute cuisine to maximizing flavor & texture with wood-fired cookery. His food is astoundingly bright & vivid with burnt, crusty tastes both rustic & 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 & 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 & ashes; Asador
- cooking whole pigs or lambs affixed to an iron cross that faces a bonfire; &, Caldero
- cooking in an iron cauldron or Dutch oven.