“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, and
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.
Translator: Nora Escoms.
