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.
