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.
"Mallmann and Kaminsky are the gastronomic equivalent of Bonnie and Clyde and capture the raw aesthetic of cooking and fire in its most primordial and fundamental. I would travel a thousand miles to wash their dishes, just hoping for a taste from their table and a chance to revel in their sage musings." —Mario Batali
“No one grills better! He is a purist and an inspiration.” —Alice Waters
“ He’s the master of smoke and char.” —Dan Barber
“A phenomenon--he thinks big, lives large, and his food, at once rustic and elegant, is filled with joy.” —David Tanis