Green Fire
Extraordinary Ways to Grill Fruits and Vegetables, from the Master of Live-Fire Cooking
Published on 10. May 2022
Book
Hardback
312 pages
978-1-64829-072-5 (ISBN)
Description
A groundbreaking new approach to grilling vegetables and fruit from the author of Seven Fires and Mallmann on FireGreen 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.
Reviews / Votes
"Inventive . . . . From smoldering to savory, this delivers on every level."-Publishers Weekly
"Mallmann, the world's foremost grilling expert . . . makes the argument for charring everything from berries to citrus to fennel."
-Bloomberg BusinessWeek
"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
"Explores the flavorful potential of cooking vegetables."
-Associated Press
"Inventive . . . . From smoldering to savory, this delivers on every level."
-Publishers Weekly
"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."
-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."
-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."
-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."
-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."
-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."
-Fine Dining Lovers
"Explores the flavorful potential of cooking vegetables."
-Associated Press
"Inventive . . . . From smoldering to savory, this delivers on every level."
-Publishers Weekly
More details
Language
English
Place of publication
United States
Publishing group
Workman Publishing
Product notice
Trade binding
Illustrations
100 color photographs
Dimensions
Height: 261 mm
Width: 230 mm
Thickness: 30 mm
Weight
1356 gr
ISBN-13
978-1-64829-072-5 (9781648290725)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
Additional editions
Francis Mallmann
Green Fire
Extraordinary Ways to Grill Fruits and Vegetables, from the Master of Live-Fire Cooking
E-Book
05/2022
Workman Publishing Company
€14.99
Available for download
Persons
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 Garzon 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.
Content
Recipe List
POTATOES AND SWEET POTATOES
Smashed Potatoes 3 Ways:
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 Potato Rescoldo with Mint Almond Gremolata
Tortilla Española de Boniatos
Sweet Potato Chips with Parsley and Garlic
Yucca (sidebar)
TOMATOES
Tomatoes Confit
Tomatoes Confit with Pepato Cheese Filling
Tomato Soup with Goat Cheese and Cilantro
Charred Tomatoes with Garlic, Onion, and Oregano
Burned Tomato and Plum Salad with Garlic Chips, Basil, and Bocconcini
Heirloom Tomato Salad with Burrata, Tapenade, and Pine Nuts
EGGPLANT
Eggplant Rescoldo with Parsley, Chile, and Aioli
Eggplant Rescoldo with Fresh Tomato Reduction and Parmesan
Eggplant Milanesas
Slices a la Plancha, 4 Ways:
Ratatouille Churrasco
ARTICHOKES
Artichoke Confit with Lemon Confit and Almonds
Artichokes Mimosa with Aioli
Spring Artichokes a la Plancha with Favas
Smashed Artichoke with Crispy Kale
Deep-Fried Artichokes with Yogurt Sauce
BEETS
Beets and Endives a la Plancha with Spicy Radish
Smashed Beets and their Greens with Vegan Mayonnaise, and Garlic Chips
Beet, Lentil, and Avocado Salad with Crunchy Rice Cake
Rescoldo Beets with Orange Fennel Dill Salsa
Braised Beet and Plum Salad
CABBAGES AND COUSINS
Whole Cabbage with Pomelo, Walnuts and Campari Salsa
Green Cabbage Steaks, 4 Ways:
Brussels Sprouts Leaves a la Plancha with Lemon and Chives
Shaved Brussels Sprouts Salad with Cherry Tomatoes and Garlic
Whole Cauliflower with Crunchy Rice
Broccoli a la Plancha, Sun-dried Tomatoes, Lemon, Basil, Black Pepper Salsa
CARROTS
Carrots a la Plancha with Peppers and Pistachios
Young Carrots a la Plancha with Charred Mint and Green Garlic Salsa
Braised Carrots with Garlic and Rosemary
Charred Carrot, Black Quinoa, and Mint Salad
Carrot Coins with Cream
Christmas Vegetables (sidebar)
CORN
Humitas, 3 Ways:
Grilled Polenta Slices with Greens or Spinach with Fresh Chiles
Grilled Polenta Sandwich with Cheese, Radicchio, and Arugula
Grilled Corn Salad with Arugula, Avocado, Cherry Tomatoes
Grilled Corn Salad with Crisped Mushrooms
FENNEL
Fennel Salad with Mint
Burned Fennel with Avocado, Cherry Tomatoes, Sunflower Seeds, and Lemon
Burned Fennel Plancha with Cognac, Honey, Cardamom and Coriander Salsa
Fennel Confit with Jammy Egg and Lemon
Fennel Ragout Served with Creamy Polenta
Pan Chato
LEGUMES AND BEANS
Chauchas with Cucumber Salsa
Hummus Milanesas with Tomato
Faina, 4 Ways:
Griddled Chickpea Salad with Lemon Confit, Basil, Parsley, and Crushed Black Pepper
Locro Vegano with Salsa Llagua
SQUASH AND PUMPKIN
Whole Butternut Rescoldo with Criolla
Roasted Butternut Wedges with Sage and Ajada
Roasted Acorn Squash Rounds with Lemon, Avocado, Oregano
Roasted Pumpkin Strips with Dill
Squash Madura Plancha
Round Zucchini Rescoldo
FRUIT
Charred Cherries and Ice Cream
Roasted Peaches, Plums, and Cheese
Salt-Baked Pears with Coriander, Cognac, and Cardamom Salsa
Roasted Strawberries with Yogurt and Mint
Grilled Bizcochuelo with Roasted Strawberries and Ice Cream
Grilled Watermelon Salad with Arugula, Mint, and Toasted Hazelnuts
Burned Pomelo with Kale Cognac, Amaranth, Hazelnut, and Sage Salsa
Olive Oil Ice Cream with Fleur de Sel
Slow-Roasted Pineapple with Berries and Ice Cream (cooked on the dome)
BASICS
Roasted Garlic Aioli
Vegan Mayonnaise
Black Olive Powder
Charred Herb Salmuera
Chile Oil and Other Herb Oils
Chimichurri
Lemon Confit
Orange Confit
Crunchy Bread Crumbs
Dried Grapefruit/Pomelo
Fresh Tomato Reduction
Fried Capers
Garlic Chips
Limoneta
Mint Parmesan Salmuera
Orange, Black Pepper, Rosemary Salmuera
Provenzal
Rougail
Salsa Criolla
Salsa Llagua
Tapenades
Vinaigrette
COCKTAILS
Burnt Lime Pisco Sour
Gin and Tonic with Burned Lime
Papaya Rum
Bourbon Manhattan with Burnt Cherry
Pomegranate Sangria with Singed Mint
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
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 Potato Rescoldo with Mint Almond Gremolata
Tortilla Española de Boniatos
Sweet Potato Chips with Parsley and Garlic
Yucca (sidebar)
TOMATOES
Tomatoes Confit
Tomatoes Confit with Pepato Cheese Filling
Tomato Soup with Goat Cheese and Cilantro
Charred Tomatoes with Garlic, Onion, and Oregano
Burned Tomato and Plum Salad with Garlic Chips, Basil, and Bocconcini
Heirloom Tomato Salad with Burrata, Tapenade, and Pine Nuts
EGGPLANT
Eggplant Rescoldo with Parsley, Chile, and Aioli
Eggplant Rescoldo with Fresh Tomato Reduction and Parmesan
Eggplant Milanesas
Slices a la Plancha, 4 Ways:
- Yogurt, Soy, Pistachios, and Mint
- Cucumber, Shallot, Almonds, and Cilantro
- Fresh Tomato Reduction and Cheese
- Hummus and Mixed Herb Salad
Ratatouille Churrasco
ARTICHOKES
Artichoke Confit with Lemon Confit and Almonds
Artichokes Mimosa with Aioli
Spring Artichokes a la Plancha with Favas
Smashed Artichoke with Crispy Kale
Deep-Fried Artichokes with Yogurt Sauce
BEETS
Beets and Endives a la Plancha with Spicy Radish
Smashed Beets and their Greens with Vegan Mayonnaise, and Garlic Chips
Beet, Lentil, and Avocado Salad with Crunchy Rice Cake
Rescoldo Beets with Orange Fennel Dill Salsa
Braised Beet and Plum Salad
CABBAGES AND COUSINS
Whole Cabbage with Pomelo, Walnuts and Campari Salsa
Green Cabbage Steaks, 4 Ways:
- Dijon Mustard and Fennel-Seed Crust
- Chimichurri
- Orange Peel, Garlic, and Mushrooms, Browned a la Plancha
- Honey, Soy Sauce, and Almond
Brussels Sprouts Leaves a la Plancha with Lemon and Chives
Shaved Brussels Sprouts Salad with Cherry Tomatoes and Garlic
Whole Cauliflower with Crunchy Rice
Broccoli a la Plancha, Sun-dried Tomatoes, Lemon, Basil, Black Pepper Salsa
CARROTS
Carrots a la Plancha with Peppers and Pistachios
Young Carrots a la Plancha with Charred Mint and Green Garlic Salsa
Braised Carrots with Garlic and Rosemary
Charred Carrot, Black Quinoa, and Mint Salad
Carrot Coins with Cream
Christmas Vegetables (sidebar)
CORN
Humitas, 3 Ways:
- Fresh Creamed Corn with Basil, Scallion, and Chile
- With Onions, Pine Nuts, Capers, Basil
- With Goat Cheese and Wrapped in Chard Leaf on the Plancha
Grilled Polenta Slices with Greens or Spinach with Fresh Chiles
Grilled Polenta Sandwich with Cheese, Radicchio, and Arugula
Grilled Corn Salad with Arugula, Avocado, Cherry Tomatoes
Grilled Corn Salad with Crisped Mushrooms
FENNEL
Fennel Salad with Mint
Burned Fennel with Avocado, Cherry Tomatoes, Sunflower Seeds, and Lemon
Burned Fennel Plancha with Cognac, Honey, Cardamom and Coriander Salsa
Fennel Confit with Jammy Egg and Lemon
Fennel Ragout Served with Creamy Polenta
Pan Chato
LEGUMES AND BEANS
Chauchas with Cucumber Salsa
Hummus Milanesas with Tomato
Faina, 4 Ways:
- With Red Onion Plumas
- With Wild Mushrooms
- With Cashew Mandarin Basil Salsa
- With Parsley, Oregano, Garlic, Chile, Pepitas Salsa
Griddled Chickpea Salad with Lemon Confit, Basil, Parsley, and Crushed Black Pepper
Locro Vegano with Salsa Llagua
SQUASH AND PUMPKIN
Whole Butternut Rescoldo with Criolla
Roasted Butternut Wedges with Sage and Ajada
Roasted Acorn Squash Rounds with Lemon, Avocado, Oregano
Roasted Pumpkin Strips with Dill
Squash Madura Plancha
Round Zucchini Rescoldo
FRUIT
Charred Cherries and Ice Cream
Roasted Peaches, Plums, and Cheese
Salt-Baked Pears with Coriander, Cognac, and Cardamom Salsa
Roasted Strawberries with Yogurt and Mint
Grilled Bizcochuelo with Roasted Strawberries and Ice Cream
Grilled Watermelon Salad with Arugula, Mint, and Toasted Hazelnuts
Burned Pomelo with Kale Cognac, Amaranth, Hazelnut, and Sage Salsa
Olive Oil Ice Cream with Fleur de Sel
Slow-Roasted Pineapple with Berries and Ice Cream (cooked on the dome)
BASICS
Roasted Garlic Aioli
Vegan Mayonnaise
Black Olive Powder
Charred Herb Salmuera
Chile Oil and Other Herb Oils
Chimichurri
Lemon Confit
Orange Confit
Crunchy Bread Crumbs
Dried Grapefruit/Pomelo
Fresh Tomato Reduction
Fried Capers
Garlic Chips
Limoneta
Mint Parmesan Salmuera
Orange, Black Pepper, Rosemary Salmuera
Provenzal
Rougail
Salsa Criolla
Salsa Llagua
Tapenades
Vinaigrette
COCKTAILS
Burnt Lime Pisco Sour
Gin and Tonic with Burned Lime
Papaya Rum
Bourbon Manhattan with Burnt Cherry
Pomegranate Sangria with Singed Mint