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Mallmann on Fire
Author: Francis Mallmann
Publisher: Artisan Books
ISBN: 1579656447
Pages: 320
Year: 2014-09-23
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Featured on the Netflix documentary series Chef’s Table “Elemental, fundamental, and delicious” is how Anthony Bourdain describes the trailblazing live-fire cooking of Francis Mallmann. The New York Times called Mallmann’s first book, Seven Fires, “captivating” and “inspiring.” And now, in Mallmann on Fire, the passionate master of the Argentine grill takes us grilling in magical places—in winter’s snow, on mountaintops, on the beach, on the crowded streets of Manhattan, on a deserted island in Patagonia, in Paris, Brooklyn, Bolinas, Brazil—each locale inspiring new discoveries as revealed in 100 recipes for meals both intimate and outsized. We encounter legs of lamb and chicken hung from strings, coal-roasted delicata squash, roasted herbs, a parrillada of many fish, and all sorts of griddled and charred meats, vegetables, and fruits, plus rustic desserts cooked on the chapa and baked in wood-fired ovens. At every stop along the way there is something delicious to eat and a lesson to be learned about slowing down and enjoying the process, not just the result.
Seven Fires
Author: Francis Mallmann
Publisher: Artisan Books
ISBN: 1579656498
Pages: 278
Year: 2009-06-02
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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. 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. But his fans followed, including the world's top food journalists and celebrities, such as Francis Ford Coppola, Madonna, and Ralph Lauren, traveling to Argentina and Uruguay to experience the dashing chef's astonishing—and delicious—wood-fired feats. The seven fires of the title refer to a series of grilling techniques that have been singularly adapted for the home cook. So you can cook Signature Mallmann dishes—like Whole Boneless Ribeye with Chimichuri; Salt-Crusted Striped Bass; Whole Roasted Andean Pumpkin with Mint and Goat Cheese Salad; and desserts such as Dulce de Leche Pancakes—indoors or out in any season. Evocative photographs showcase both the recipes and the exquisite beauty of Mallmann's home turf in Patagonia, Buenos Aires, and rural Uruguay. Seven Fires is a must for any griller ready to explore food's next frontier.
Food from the Fire
Author: Niklas Ekstedt
Publisher: Pavilion Books
ISBN: 1911216600
Pages: 240
Year: 2016-08-08
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The crackling of birch, the sizzle of the pot and the scent of wood smoke in the air... the relaxed style that typifies Scandinavian open-fire cooking is explored in this cool new cookbook from Michelin-starred chef, Niklas Ekstedt, who is famed for cooking over wood only. This innovative selection of recipes highlights the best of modern Nordic food, themed around ancient cooking methods. 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. Considering how little specialist equipment is required, the flavours achievable with this back to basics method of cooking are outstanding. Niklas’ book naturally features plenty of fire-building tips, aromatic smoking recipes, pickling and preserving techniques, 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. Easy to find ingredients mix with easy cooking techniques to produce delicious family feasts and food for sharing. From simple ember-baked salmon with cucumber and fennel, to flame-roasted celeriac with brown butter and hazlenuts, to a Skånsk apple pie, this is food to excite the appetite of the modern cook and inspire your next family or party gathering.
Cooking with Fire
Author: Paula Marcoux
Publisher: Storey Publishing
ISBN: 1603429123
Pages: 320
Year: 2014-05-16
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Revel in the fun of cooking with live fire. 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. Marcoux’s straightforward instructions and inspired musings on cooking with fire are paired with mouthwatering photographs that will have you building primitive bread ovens and turning pork on a homemade spit. Gather all your friends around a fire and start the feast.
Feeding the Fire
Author: Joe Carroll, Nick Fauchald
Publisher: Artisan Books
ISBN: 1579656579
Pages: 256
Year: 2015-05-12
View: 217
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Joe Carroll makes stellar barbecue and grilled meats in Brooklyn, New York, at his acclaimed restaurants Fette Sau and St. Anselm. In Feeding the Fire, Carroll gives us his top 20 lessons and more than 75 recipes to make incredible fire-cooked foods at home, proving that you don’t need to have fancy equipment or long-held regional traditions to make succulent barbecue and grilled meats. Feeding the Fire teaches the hows and whys of live-fire cooking: how to create low and slow fires, how to properly grill chicken (leave it on the bone), why American whiskey blends so nicely with barbecued meats (both are flavored with charred wood), and how to make the best sides to serve with meat (keep it simple). Recipes nested within each lesson include Pulled Pork Shoulder, Beef Short Ribs, Bourbon-Brined Center-Cut Pork Chops, Grilled Clams with Garlic Butter, and Charred Long Beans. Anyone can follow these simple and straightforward lessons to become an expert.
Project Fire
Author: Steven Raichlen
Publisher: Workman Publishing
ISBN: 1523503920
Pages: 304
Year: 2018-05-01
View: 169
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Where There’s Smoke, There’s Fire. An electrifying new approach by the man who literally wrote the bible on barbecue. Cutting edge techniques meet time-honed traditions in 100 boldly flavored recipes that will help you turbocharge your game at the grill. Here’s how to reinvent steak with reverse-seared beef tomahawks, dry-brined filets mignons, ember-charred porterhouses, and T-bones tattooed with grill marks and enriched, the way the pros do it, with melted beef fat. Here’s how to spit-roast beer-brined cauliflower on the rotisserie. Blowtorch a rosemary veal chop. Grill mussels in blazing hay, peppery chicken under a salt brick, and herb-crusted salmon steaks on a shovel. From Seven Steps to Grilling Nirvana to recipes for grilled cocktails and desserts, Project Fire proves that live-fire, and understanding how to master it, makes everything taste better. “Once again, steven Raichlen shows off his formidable fire power and tempting recipes.” —Francis Mallmann
Cincin
Author: Andrew Richardson
Publisher:
ISBN: 1927958741
Pages: 240
Year: 2016-11-15
View: 381
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What is the essence of Italian cuisine? If you ask CinCin s Chef Andrew Richardson, he ll tell you it is cooking in rhythm with the seasons and allowing fresh, local ingredients to shine. CinCin: Wood-fired Italian Cucina showcases the restaurant s signature wood-oven cooking techniques and Chef Richardson s inspiring use of the finest West Coast and Italian ingredients."
Around the Fire
Author: Greg Denton, Gabrielle Quiñónez Denton, Stacy Adimando
Publisher:
ISBN: 1607747529
Pages: 272
Year: 2016
View: 661
Read: 433
"One hundred innovative and exciting recipes for the backyard griller--inspired by the live-fire and asador cooking traditions of Latin America and the authors' popular restaurant, Ox, in Portland, Oregon. Food & Wine rising star chefs Greg Denton and Gabrielle Quianonez Denton have earned rave reviews and legions of fans for the wonderfully creative, edgy, and surprisingly vegetarian-friendly wood-fired cooking at their acclaimed restaurant, Ox. Around the Fire translates their Argentine-by-way-of-Portland cooking into simple, flavorful, accessible recipes for the home cook. Grilling recipes are adapted for Weber grills and conventional barbecues, and feature unexpected, unfamiliar cuts of meat such as lamb shoulder, halibut tails, and bone-in fish steaks. An extensive section on grilled vegetable preparations--such as Grilled Artichoke with Espelette Mayo--will take summer barbecues to the next level, and chapters on starters, sides, and desserts are designed to perfectly accompany the grilled main dishes. The food is influenced by Argentine traditions but also showcases fresh, seasonal produce, and recipes for salads, ceviches, cocktails, and other grill accompaniments make this much more than a meat book. "--
Charred & Scruffed
Author: Adam Perry Lang
Publisher: Artisan Books
ISBN: 1579656196
Pages: 280
Year: 2012-05-08
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With Charred & Scruffed, bestselling cookbook author and acclaimed chef Adam Perry Lang employs his extensive culinary background to refine and concentrate the flavors and textures of barbecue and reimagine its possibilities. Adam's new techniques, from roughing up meat and vegetables ("scruffing") to cooking directly on hot coals ("clinching") to constantly turning and moving the meat while cooking ("hot potato"), produce crust formation and layers of flavor, while his board dressings and finishing salts build upon delicious meat juices, and his "fork finishers"—like cranberry, hatch chile, and mango "spackles"—provide an intensely flavorful, concentrated end note. Meanwhile, side dishes such as Creamed Spinach with Steeped and Smoked Garlic Confit, Scruffed Carbonara Potatoes, and Charred Radicchio with Sweet-and-Sticky Balsamic and Bacon, far from afterthoughts, provide exciting contrast and synergy with the "mains."
Slow Fires
Author: Justin Smillie, Kitty Greenwald
Publisher: Clarkson Potter
ISBN: 0804186243
Pages: 320
Year: 2015-11-03
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A diligent crisping, a murmuring simmer, a slow roast, a ripping hot sear: mastery of the subtleties of heat and time is Justin Smillie's hallmark. In this book, the celebrated chef of Upland explores the fundamental techniques of braising, roasting, and grilling--and shows you how to see them in new ways, to learn the rules to break them. The chapters begin with thorough lessons on these basic methods. From there, the recipes evolve to feature variations on the techniques, altering ratios of moisture, intensities of heat, reversing expected processes. Sometimes the techniques are surprising, like braising chicken leggs in the juices created by overcrowding a pan of peppers. And sometimes the results are unbelievable, like tender peppercorn-crusted short ribs, made by first steaming the ribs before searing them to a spicy crisp. This is a book about delighting in the details, about cooking by hand, about learning to see and smell and touch like a modern master. It's a book you will keep, read, learn, and cook from for years to come.
Wood-Fired Cooking
Author: Mary Karlin
Publisher: Ten Speed Press
ISBN: 1607741334
Pages: 208
Year: 2011-08-23
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This contemporary collection of more than 100 recipes from chef-instructor Mary Karlin covers the range of wood-fired cooking options available to home cooks. From flame-licked Plank-Roasted Porterhouse or Grilled Naan to a hearth-baked Milanese Risotto, Leek, and Asparagus Tart or Warm Chocolate-Chipotle Cakes, Karlin's unassuming yet refined kitchen sensibility shines through in every dish. With a vast knowledge of terrific ingredients, the diverse flavor characteristics of hardwoods, and the best live-fire techniques and equipment now available, Karlin is a passionate advocate for this growing trend. Her globally inspired Indian, Italian, Mediterranean, American, and North African recipes for cooking over live flame and embers are paired with contributions from Peter Reinhart, Bruce Aidells, Deborah Madison, and other fired-up chefs. Whether you're a seasoned barbecue expert or you just bought your first bag of lump charcoal, Wood-Fired Cooking will have you stoking appetites in no time.
Grill Smoke BBQ
Author: Ben Tish
Publisher: Hardie Grant Publishing
ISBN: 1849498156
Pages: 256
Year: 2016-03-10
View: 666
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There’s so much more to barbecues than sausages and burgers. At Ember Yard, chef director Ben Tish excels in creating stunning grilled, barbecued, smoked, charred and slow-roasted dishes that enhance the flavour of meat, fish and vegetables.You can make fantastic food on a barbecue, be it in a country garden, on a tiny urban balcony or on a campsite. All you need is the simplest barbecue with a lid and some charcoal, and you can make everything from pizzas to ribs, desserts and even Sunday roasts on a rainy winter’s day; there’s no need to wait for the summer to get the barbecue out. Try Chargrilled Duck Breast with Peas, Broad Beans and Hot Mint Sauce, Paella, Crispy Artichokes with Lemon and Sage, and amazing Smoky Bitter-Chocolate Puddings. The smoky, rich taste of food cooked over an open fire is one of life’s true pleasures and these recipes will inspire you to use your barbecue for much, much more than just steak.
Finding Fire
Author: Lennox Hastie
Publisher: Hardie Grant
ISBN: 1743793006
Pages: 256
Year: 2018-02-06
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Finding Fire introduces the curious cook to the possibilities of food when combined with the most basic of cooking techniques, fire. Author Lennox Hastie, of acclaimed Sydney restaurant Firedoor, draws on his international experience to present over 90 recipes that equip readers with the confidence to connect with produce, learn instinct and allow them to take their own journey to master the art of simplicity in cookery over the most natural heat source and ingredient on the planet: fire. Lennox explains the techniques behind creating a good quality fire, and the effect of using different types of wood to enhance the natural flavors of the ingredients. Recipes are divided by food type: seafood, vegetables, meat and sweet. Lennox Hastie's inspirational story is woven through the thread of history and demonstrates how fire is used through so many different cultures. Finding Fire provides you with a fascinating background and insight into creating and cooking with fire.
Fire Pit Cooking
Author: Vanessa Bante
Publisher: Gibbs Smith
ISBN: 1423641736
Pages: 128
Year: 2016-06-09
View: 467
Read: 696
Family-fun foods for the campground or the backyard fire pit. If you think cooking over an open fire is only good for slightly burned hotdogs and s’mores, Vanessa Bante wants you to think again. With one or a few fun-to-use tools—pie irons, foil, Tarts on Fire, sweet sticks or simply a dowel—you can make family-friendly dishes over a backyard fire pit or at the campground. With 75 scrumptious recipes like Apple & Cheese Quesadillas, Spaghetti Pie Iron Sandwiches, Maple Chicken with Sweet Potatoes in foil, Pretzel Sticks with Beer Cheese Sauce, Blueberry and Chocolate Iron Sandwich, and Lemon Mousse in Phyllo Cups will satisfy every appetite. Vanessa Bante’s experience with the food and hospitality industry began at age 15, when she started work in a pizza shop, and grew into a career in culinary and pastry arts. She attended the Pittsburgh Culinary Institute and lives in North Huntingdon, Pennsylvania.
Churrasco
Author: Evandro Caregnato
Publisher: Gibbs Smith
ISBN: 1423640691
Pages: 216
Year: 2016-06-09
View: 285
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Learn the ancient art of the grill from a true gaucho. Join Chef Evandro Caregnato on a culinary journey to discover the authentic Gaucho way of living and their rustic traditional style of grilling meats called Churrasco. A native gaucho who grew up in Rio Grande do Sul, the birthplace of churrasco, Chef Caregnato has been the culinary director for the award-winning churrascaria Texas de Brazil since 1998. In Churrasco: Grilling the Brazilian Way, Caregnato shares stories of how the gauchos from southern Brazil prepare and cook meats over open fire, as well as over 70 savory recipes from his hometown and Texas de Brazil’s restaurants that have never been released before. Featuring 216 pages of recipes, stories and over 100 mouth-watering photographs, Churrasco: Grilling the Brazilian Way teaches how to master the art of churrasco like a South American cowboy and shows why so many people are falling in love with picanha, chimichurri and caipirinhas!

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