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.
