SEVEN FIRES HB MALLMANN

To paraphrase the author: a recipe should be the start of a three way conversation between the cook, the ingredients and the cooking tools. Francis Mallmann, who co-authored this book with Peter Kaminsky, is a famed Argentinean chef who has unlocked for the reader the seven methods of cooking over open flame. This is not a cookbook for sissies, but if you love (or want to learn) to cook over wood, this book provides sources for equipment, techniques to approximate the seven fires, and the start of the three way conversation between you, your tools and the recipe's ingredients. Some of our favorite appetizers are the Zucchini, Basil, Mint & Parmesan Salad, and the Burnt Tomatoes, an easy must for the purchasers of the book. Charred Calamari Salad, Empanadas Mendocinas and Mussels with Garlic & White Wine take on a whole different flavor when cooked over a wood fire. Although the book contains fascinating photos and instructions for doing a whole steer, there are plenty of more manageable cuts such as the Peached Pork and 7.5 Hour Lamb Malbec with Rosemary & Lemon. For dessert try the variation on Burnt Oranges with Rosemary, which impressed the New York Times.