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....

Vorwort
World-famous chef Francis Mallmann, known for his live-fire meat cookery, transforms vegetables and fruits with fire in his first book of vegetarian recipes.

Autorentext

Francis Mallmann, author of Seven Fires and Mallmann on Fire, is the reigning star of food television in the Spanish-speaking world, and the most famous and popular chef in South America. His restaurants include Siete Fuegos at the Vines Resort & Spa in Argentina’s wine country; Patagonia Sur in Buenos Aires; El Garzón in Uruguay; 1884 Restaurante in Mendoza, Argentina (named one of Latin America’s 50 Best Restaurants); and Los Fuegos in Miami. USA Today and the Times (London) have named his restaurants among the top 10 places to eat in the world. Most recently, Mallmann was the subject of the Netflix documentary series Chef’s Table.
Peter Kaminsky is the author and coauthor of many books, including Pig Perfect, Culinary Intelligence, and Green Fire, Seven Fires, and Mallmann on Fire (with Francis Mallmann). He is a longtime contributor to Food & Wine and a former columnist for the New York Times and New York magazine. He was managing editor of National Lampoon. He lives in Brooklyn, New York.

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**Recipe List

POTATOES AND SWEET POTATOES**
Smashed Potatoes 3 Ways:

Blistered Chiles with Parsley and Lemon Zest
Turmeric, Cardamom, Coriander, and Almond Gremolata
Fennel Pollen, Fennel Seed, Rosemary, and Garlic Plancha Potatoes
Blackjack Potatoes
Rösti with Raclette with Radicchio
Broken and Deep-Fried Potatoes
Crispy Potato Strip and Parsley Salad with Garlic Cream
Potato Bricks and Pyramids
Huevos a la Tripa “Shepherd’s Pie” with Sautéed Onions and Eggs Poached Inside
Sweet Potato Rescoldo with Butter and Chile Flakes
Sweet Potato Rescoldo with Mint Almond Gremolata
Tortilla Española de Boniatos
Sweet Potato Chips with Parsley and Garlic
Yucca (sidebar)

TOMATOES
Tomatoes Confit
Tomatoes Confit with Pepato Cheese Filling
Tomato Soup with Goat Cheese and Cilantro
Charred Tomatoes with Garlic, Onion, and Oregano
Burned Tomato and Plum Salad with Garlic Chips, Basil, and Bocconcini
Heirloom Tomato Salad with Burrata, Tapenade, and Pine Nuts

EGGPLANT
Eggplant Rescoldo with Parsley, Chile, and Aioli
Eggplant Rescoldo with Fresh Tomato Reduction and Parmesan
Eggplant Milanesas
Slices a la Plancha, 4 Ways:
Yogurt, Soy, Pistachios, and Mint
Cucumber, Shallot, Almonds, and Cilantro
Fresh Tomato Reduction and Cheese
Hummus and Mixed Herb Salad** Ratatouille Tian
Ratatouille Churrasco

ARTICHOKES
Artichoke Confit with Lemon Confit and Almonds
Artichokes Mimosa with Aioli
Spring Artichokes a la Plancha with Favas
Smashed Artichoke with Crispy Kale
Deep-Fried Artichokes with Yogurt Sauce

BEETS
Beets and Endives a la Plancha with Spicy Radish
Smashed Beets and their Greens with Vegan Mayonnaise, and Garlic Chips
Beet, Lentil, and Avocado Salad with Crunchy Rice Cake
Rescoldo Beets with Orange Fennel Dill Salsa
Braised Beet and Plum Salad

CABBAGES AND COUSINS
Whole Cabbage with Pomelo, Walnuts and Campari Salsa
Green Cabbage Steaks, 4 Ways:
Dijon Mustard and Fennel-Seed Crust
Chimichurri
Orange Peel, Garlic, and Mushrooms, Browned a la Plancha
Honey, Soy Sauce, and Almond Scorched Brussels Sprouts Salad with Walnuts
Brussels Sprouts Leaves a la Plancha with Lemon and Chives
Shaved Brussels Sprouts Salad with Cherry Tomatoes and Garlic
Whole Cauliflower with Crunchy Rice
Broccoli a la Plancha, Sun-dried Tomatoes, Lemon, Basil, Black Pepper Salsa

CARROTS
Carrots a la Plancha with Peppers and Pistachios
Young Carrots a la Plancha with Charred Mint and Green Garlic Salsa
Braised Carrots with Garlic and Rosemary
Charred Carrot, Black Quinoa, and Mint Salad
Carrot Coins with Cream
Christmas Vegetables (sidebar)

CORN
Humitas, 3 Ways:
Fresh Creamed Corn with Basil, Scallion, and Chile
With Onions, Pine Nuts, Capers, Basil
With Goat Cheese and Wrapped in Chard Leaf on the Plancha Creamy Polenta with Mixed Wild Mushrooms
Grilled Polenta Slices with Greens or Spinach with Fresh Chiles
Grilled Polenta Sandwich with Cheese, Radicchio, and Arugula
Grilled Corn Salad with Arugula, Avocado, Cherry Tomatoes
Grilled Corn Salad with Crisped Mushrooms

FENNEL
Fennel Salad with Mint
Burned Fennel with Avocado, Cherry Tomatoes, Sunflower Seeds, and Lemon
Burned Fennel Plancha with Cognac, Honey, Cardamom and Coriander Salsa
Fennel Confit with Jammy Egg and Lemon
Fennel Ragout Served with Creamy Polenta
Pan Chato

LEGUMES AND BEANS
Chauchas with Cucumber Salsa
Hummus Milanesas with Tomato
Faina, 4 Ways:
With Red Onion Plumas
With Wild Mushrooms
With Cashew Mandarin Basil Salsa
With Parsley, Oregano, Garlic, Chile, Pepitas Salsa Griddled Black and White Beans with Fennel
Griddled Chickpea Salad with Lemon Confit, Basil, Parsley, and Crushed Black Pepper
Locro Vegano with Salsa Llagua

SQUASH AND PUMPKIN
Whole Butternut Rescoldo with Criolla
Roasted Butternut Wedges with Sage and Ajada
Roasted Acorn Squash Rounds with Lemon, Avocado, Oregano
Roasted Pumpkin Strips with Dill
Squash Madura Plancha
Round Zucchini Rescoldo

FRUIT
Charred Cherries and Ice Cream
Roasted Peaches, Plums, and Cheese
Salt-Baked Pears with Coriander, Cognac, and Cardamom Salsa
Roasted Strawberr…