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.

Inhalt
**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…