Mallmann On Fire

Author: Francis Mallmann
Publisher: Artisan Books
ISBN: 1579656447
Size: 54.30 MB
Format: PDF, Docs
View: 6144
Download
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.

Seven Fires

Author: Francis Mallmann
Publisher: Artisan Books
ISBN: 1579653545
Size: 55.12 MB
Format: PDF, Kindle
View: 574
Download
Collects Argentine recipes that use fire as the primary cooking method, including savory corn pudding, skirt steak and fry bread, boneless porkchops with honey gremolata, and cast-iron-seared octopus with Murcia pimenton.

Cooking With Fire

Author: Paula Marcoux
Publisher: Storey Publishing
ISBN: 1603429123
Size: 45.84 MB
Format: PDF, Kindle
View: 3988
Download
Revel in the fun of cooking with live fire. This hot collection from food historian and archaeologist Paula Marcoux includes more than 100 fire-cooked recipes that range from cheese on a stick to roasted rabbit and naan bread. Marcoux’s straightforward instructions and inspired musings on cooking with fire are paired with mouthwatering photographs that will have you building primitive bread ovens and turning pork on a homemade spit. Gather all your friends around a fire and start the feast.

Food From The Fire

Author: Niklas Ekstedt
Publisher: Pavilion Books
ISBN: 1911216600
Size: 42.27 MB
Format: PDF, ePub
View: 3800
Download
The crackling of birch, the sizzle of the pot and the scent of wood smoke in the air... the relaxed style that typifies Scandinavian open-fire cooking is explored in this cool new cookbook from Michelin-starred chef, Niklas Ekstedt, who is famed for cooking over wood only. This innovative selection of recipes highlights the best of modern Nordic food, themed around ancient cooking methods. Fire pits are easy and affordable to source, even portable types are available for those with limited outdoor space, and wood is re-emerging as a fuel source. Considering how little specialist equipment is required, the flavours achievable with this back to basics method of cooking are outstanding. Niklas’ book naturally features plenty of fire-building tips, aromatic smoking recipes, pickling and preserving techniques, but he doesn’t expect you to go foraging for ingredients or to give up cooking in a traditional kitchen – a cast iron skillet over a gas flame will produce similar results. Easy to find ingredients mix with easy cooking techniques to produce delicious family feasts and food for sharing. From simple ember-baked salmon with cucumber and fennel, to flame-roasted celeriac with brown butter and hazlenuts, to a Skånsk apple pie, this is food to excite the appetite of the modern cook and inspire your next family or party gathering.

Around The Fire

Author: Greg Denton
Publisher:
ISBN: 1607747529
Size: 45.44 MB
Format: PDF, Mobi
View: 1811
Download
"One hundred innovative and exciting recipes for the backyard griller--inspired by the live-fire and asador cooking traditions of Latin America and the authors' popular restaurant, Ox, in Portland, Oregon. Food & Wine rising star chefs Greg Denton and Gabrielle Quianonez Denton have earned rave reviews and legions of fans for the wonderfully creative, edgy, and surprisingly vegetarian-friendly wood-fired cooking at their acclaimed restaurant, Ox. Around the Fire translates their Argentine-by-way-of-Portland cooking into simple, flavorful, accessible recipes for the home cook. Grilling recipes are adapted for Weber grills and conventional barbecues, and feature unexpected, unfamiliar cuts of meat such as lamb shoulder, halibut tails, and bone-in fish steaks. An extensive section on grilled vegetable preparations--such as Grilled Artichoke with Espelette Mayo--will take summer barbecues to the next level, and chapters on starters, sides, and desserts are designed to perfectly accompany the grilled main dishes. The food is influenced by Argentine traditions but also showcases fresh, seasonal produce, and recipes for salads, ceviches, cocktails, and other grill accompaniments make this much more than a meat book. "--

Plancha

Author: Liliane Otal
Publisher: Agate Publishing
ISBN: 1572841184
Size: 41.87 MB
Format: PDF, Docs
View: 2514
Download
"A guide to the traditional style of Spanish flat-slab grilling, with recipes and photographs"--Provided by the publisher"--

Feeding The Fire

Author: Joe Carroll
Publisher: Artisan Books
ISBN: 1579656579
Size: 77.95 MB
Format: PDF, Mobi
View: 6642
Download
Joe Carroll makes stellar barbecue and grilled meats in Brooklyn, New York, at his acclaimed restaurants Fette Sau and St. Anselm. In Feeding the Fire, Carroll gives us his top 20 lessons and more than 75 recipes to make incredible fire-cooked foods at home, proving that you don’t need to have fancy equipment or long-held regional traditions to make succulent barbecue and grilled meats. Feeding the Fire teaches the hows and whys of live-fire cooking: how to create low and slow fires, how to properly grill chicken (leave it on the bone), why American whiskey blends so nicely with barbecued meats (both are flavored with charred wood), and how to make the best sides to serve with meat (keep it simple). Recipes nested within each lesson include Pulled Pork Shoulder, Beef Short Ribs, Bourbon-Brined Center-Cut Pork Chops, Grilled Clams with Garlic Butter, and Charred Long Beans. Anyone can follow these simple and straightforward lessons to become an expert.

Slow Fires

Author: Justin Smillie
Publisher: Clarkson Potter
ISBN: 0804186243
Size: 55.17 MB
Format: PDF, Kindle
View: 1641
Download
A diligent crisping, a murmuring simmer, a slow roast, a ripping hot sear: mastery of the subtleties of heat and time is Justin Smillie's hallmark. In this book, the celebrated chef of Upland explores the fundamental techniques of braising, roasting, and grilling--and shows you how to see them in new ways, to learn the rules to break them. The chapters begin with thorough lessons on these basic methods. From there, the recipes evolve to feature variations on the techniques, altering ratios of moisture, intensities of heat, reversing expected processes. Sometimes the techniques are surprising, like braising chicken leggs in the juices created by overcrowding a pan of peppers. And sometimes the results are unbelievable, like tender peppercorn-crusted short ribs, made by first steaming the ribs before searing them to a spicy crisp. This is a book about delighting in the details, about cooking by hand, about learning to see and smell and touch like a modern master. It's a book you will keep, read, learn, and cook from for years to come.

Fire Making

Author: Daniel Hume
Publisher: The Experiment
ISBN: 1615194681
Size: 16.76 MB
Format: PDF
View: 1537
Download
A Richly Illustrated Guide to Making Fire Without a Lighter If you ask outdoorsman Daniel Hume for the fastest, most practical way to start a fire, he’ll tell you: Use a match. But he probably won’t stop there. For Hume, conjuring flame is an art form, and seeking out the old ways is a passion that has led him the world over. Fire Making is your guide to techniques Hume has learned firsthand—from the San people in Namibia, the Mangyan of the Philippines, and other masters. You’ll fall in love with the craft of coaxing spark into flame using only handmade tools. Learn about: The bow drill, the fire plow, and other traditional fire–starters Every type of tinder, from birch bark to fungus Overcoming strong winds, freezing cold, and other challenges Plus modern fire–making hacks, such as using foil and a battery. Hume’s crystal clear steps, all helpfully illustrated, make it easy to start and maintain the perfect fire for any need—from quickly boiling a pot of water, to setting up camp . . . to the sheer joy of seeing your efforts rewarded with a blaze of warmth and light.

The Food And Cooking Of Argentina

Author: Cesar Bartolini
Publisher: Lorenz Books
ISBN: 9781908991379
Size: 69.41 MB
Format: PDF, ePub, Docs
View: 6240
Download
A vibrant collection of recipes celebrating the traditional cuisines and flavors of Argentina honors culinary traditions ranging from the grasslands of the Pampas to the foothills of the Andes.