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.
