{"product_id":"green-fire-francis-mallmann-cookbook","title":"Green Fire by Francis Mallmann – Hardback Cookbook","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eFormat:\u003c\/strong\u003e Hardback, 312 pages\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eAuthor:\u003c\/strong\u003e Francis Mallmann, Argentina's celebrated live-fire chef, with Peter Kaminsky and Donna Gelb\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003ePublisher:\u003c\/strong\u003e Artisan, 2022\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eInside:\u003c\/strong\u003e Vegetables and fruit cooked over fire, chapter by chapter from potatoes to pumpkin, plus fruit, cocktails and basics\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest for:\u003c\/strong\u003e Live-fire cooks who want sides (and mains) as good as the steak\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eISBN:\u003c\/strong\u003e 9781648290725\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eGreen Fire is Francis Mallmann's hardback guide to cooking vegetables and fruit over live fire, from the Argentine chef famous for his primal, open-flame cooking, written with Peter Kaminsky and Donna Gelb.\u003c\/strong\u003e It applies the techniques he made famous with meat to everything from potatoes and eggplant to cabbage, corn and stone fruit.\u003c\/p\u003e\n\u003ch2\u003eMallmann's fire, turned on the garden\u003c\/h2\u003e\n\u003cp\u003eFrancis Mallmann made his name with whole animals and roaring fires, and for years he treated vegetables as a side note. Green Fire is his change of heart. He uses the same live-fire methods, burying produce in coals, hanging it over flames and searing it on cast iron, to make vegetable dishes as satisfying as a prime cut.\u003c\/p\u003e\n\u003ch2\u003eWhat's inside\u003c\/h2\u003e\n\u003cp\u003eThe book is organised by ingredient: Potatoes, Sweet Potatoes, Tomatoes, Eggplant, Artichokes, Beets, Cabbages (and Cousins), Carrots, Corn, Fennel, Beans, Pumpkin and Squash, then Fruit, Cocktails and Basics. Introductory essays set the scene, and the photography captures the fires and landscapes of his South American home.\u003c\/p\u003e\n\u003cp\u003eExpect eggplants buried whole in the coals until creamy, cabbage sliced into steaks with a mustard-fennel crust, salt-baked beets, and blistered tomatoes in a Caprese. Recipes include Rösti with Raclette, Young Carrots a la Plancha with Charred Mint and Green Garlic Salsa, Grilled Polenta with Radicchio, Grilled Grapes with Melted Cheese, and drinks like a Bourbon and Burnt Cherry Sour.\u003c\/p\u003e\n\u003ch2\u003eWho it's for\u003c\/h2\u003e\n\u003cp\u003eLive-fire and charcoal cooks who want their sides to match the meat, vegetarians who love a fire, and anyone who's watched Mallmann on Chef's Table and wanted in. Some techniques are adventurous, but plenty translate to a kettle or plancha.\u003c\/p\u003e\n\u003ch2\u003eAbout Francis Mallmann\u003c\/h2\u003e\n\u003cp\u003eFrancis Mallmann is South America's best-known chef and author of \u003cem\u003eSeven Fires\u003c\/em\u003e and \u003cem\u003eMallmann on Fire\u003c\/em\u003e. His restaurants include Siete Fuegos in Argentina's wine country, Patagonia Sur in Buenos Aires, El Garzón in Uruguay and 1884 Restaurante in Mendoza, named one of Latin America's 50 Best Restaurants, and he was the subject of Netflix's \u003cem\u003eChef's Table\u003c\/em\u003e. Co-author Peter Kaminsky has written many food books and contributed to \u003cem\u003eFood \u0026amp; Wine\u003c\/em\u003e.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/208_joyful-turning-corn-tongs.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eOff the record, Darryl says this is the most beautiful book on the shelf. It's Mallmann doing for vegetables what he did for whole beasts, with fire, patience and a lot of nerve. The eggplants buried straight in the coals until they turn to silk are worth the price on their own. Get it and your sides will steal the show. Pair it with \u003ca href=\"\/products\/berber-and-q-on-vegetables-josh-katz-cookbook\"\u003eBerber\u0026amp;Q: On Vegetables\u003c\/a\u003e for smoky Middle Eastern veg and \u003ca href=\"\/products\/how-to-grill-vegetables-steven-raichlen-cookbook\"\u003eHow to Grill Vegetables\u003c\/a\u003e for the nuts and bolts. A shake of \u003ca href=\"\/products\/misty-gully-ultimate-veggie-seasoning\"\u003eMisty Gully Ultimate Veggie Seasoning\u003c\/a\u003e on charred carrots goes down a treat.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Ember-Charred Capsicum Salsa\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eFire does all the work; you just take the credit.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2 red capsicums, 1 long red chilli, 2 garlic cloves, 2 tbsp olive oil, 1 tbsp red wine vinegar, salt, parsley\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eLay the capsicums and chilli straight on hot coals and turn until blackened all over.\u003c\/li\u003e\n\u003cli\u003eSeal in a bowl for 10 minutes, then peel, seed and chop.\u003c\/li\u003e\n\u003cli\u003eMix with grated garlic, oil, vinegar, salt and parsley. Spoon over steak or grilled veg.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Charring the skin steams the flesh sweet and smoky, and the vinegar sharpens it into a proper salsa.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003ch3\u003eWho wrote Green Fire?\u003c\/h3\u003e\u003cp\u003eGreen Fire was written by Argentine chef Francis Mallmann with Peter Kaminsky and Donna Gelb.\u003c\/p\u003e\n\u003ch3\u003eWhat's inside Green Fire?\u003c\/h3\u003e\u003cp\u003eIt's organised by vegetable, from potatoes, tomatoes and eggplant to cabbages, carrots, corn and pumpkin, followed by fruit, cocktails and basics, all cooked with live-fire techniques.\u003c\/p\u003e\n\u003ch3\u003eIs Green Fire good for beginners?\u003c\/h3\u003e\u003cp\u003eMostly. Some techniques, like burying vegetables in coals, are adventurous, but many recipes work on a simple grill, plancha or cast-iron pan.\u003c\/p\u003e\n\u003ch3\u003eIs Green Fire a hardback, and how many pages?\u003c\/h3\u003e\u003cp\u003eYes. It's a 312-page hardback published by Artisan in 2022.\u003c\/p\u003e\n\u003ch3\u003eIs Green Fire a vegetarian cookbook?\u003c\/h3\u003e\u003cp\u003eYes. It focuses entirely on vegetables and fruit cooked over fire, making it a great match for meat-free days or for sides beside a steak.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"Who wrote Green Fire?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Green Fire was written by Argentine chef Francis Mallmann with Peter Kaminsky and Donna Gelb.\"}}, {\"@type\": \"Question\", \"name\": \"What's inside Green Fire?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It's organised by vegetable, from potatoes, tomatoes and eggplant to cabbages, carrots, corn and pumpkin, followed by fruit, cocktails and basics, all cooked with live-fire techniques.\"}}, {\"@type\": \"Question\", \"name\": \"Is Green Fire good for beginners?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Mostly. Some techniques, like burying vegetables in coals, are adventurous, but many recipes work on a simple grill, plancha or cast-iron pan.\"}}, {\"@type\": \"Question\", \"name\": \"Is Green Fire a hardback, and how many pages?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. It's a 312-page hardback published by Artisan in 2022.\"}}, {\"@type\": \"Question\", \"name\": \"Is Green Fire a vegetarian cookbook?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. It focuses entirely on vegetables and fruit cooked over fire, making it a great match for meat-free days or for sides beside a steak.\"}}]}\u003c\/script\u003e","brand":"BOOKS","offers":[{"title":"Default Title","offer_id":67824797122612,"sku":"9781648290725","price":70.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/green-fire-francis-mallmann-cookbook-front.png?v=1792925406","url":"https:\/\/www.therubhub.com.au\/products\/green-fire-francis-mallmann-cookbook","provider":"THE RUB HUB","version":"1.0","type":"link"}