Francis Mallmann's innovative and bold take on cooking fruits and vegetables using live-fire techniques is such a significant step beyond the usual backyard grilling book that one might compare his approach to using a professional range after having previously only had access to a toaster oven.
Employing flames, embers, and coals, as well as grills, the metal plate knowns as a plancha, and the dramatic, celebratory dome pictured on the cover of the book, Mallmann brings out remarkable flavors in everything from acorn squash and artichokes to tomatoes and watermelon.
His creativity is not limited to cooking methods. His caprese salad of burnt tomatoes—already a good idea—takes on a new dimension with addition of burnt plums. A whole roasted cabbage is dressed with a grapefruit, walnut, and Campari salsa. Salt-baked pears are served with star anise syrup. And if you're partial to a pisco sour, imagine the depth of flavor it acquires when made with charred lime.
A dramatic addition to the world of outdoor cooking by a renowned chef who was also featured on Netflix's A Chef's Table.
Hardcover. Color photographs throughout.
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