Seven Fires by Mallmann, Francis -- Read -- Imperial Library of Trantor

Index

Dedication Epigraph A Son of the Andes Baptized by Fire My Argentina The Ways of Fires

Parrilla Chapa Infiernillo Horno de Barro Rescoldo Asador Caldero

Appetizers

Zucchini with Basil, Mint, and Parmesan Pears and Ibérico Ham with Parsley, Olive Oil, and Garlic Sauce Fresh Figs with Mozzarella, Thyme, and Olive Oil Endives, Sun-Dried Tomatoes, and Olives Burnt Tomato, Goat Cheese, and Anchovy Bruschetta Burnt Ricotta Salata, Tomatoes, and Olives Smashed Beets with Greens, Goat Cheese, and Garlic Chips Humita Butternut Squash Soup with Garlic and White Wine Burnt Carrots with Goat Cheese, Parsley, Arugula, and Crispy Garlic Chips Grilled Polenta with Burnt Tomatoes and Morcilla The Glorious Empanada Mussels with Garlic and White Wine Griddled Asparagus with Egg Vinaigrette and Toasted Bread Crumbs Rescoldo Vegetable Plate Provoleta Charred Calamari Salad Crisp Sweetbreads with Criolla Salad

Beef

A Perfect Steak A Sunday Asado Churrasco Bricklayer Steak Tournedos Wrapped in Bacon and Sage A La Vara Skirt Steak and Fry Bread Braided Beef with Anchovies and Olives Beef and Potato Pie Veal Chops with Fresh Bread Crumbs Carbonada in a Pumpkin Whole Boneless Rib Eye with Chimichurri Una Vaca Entera

Lamb, Pork, & Chicken

Lamb al Asador 7½-Hour Lamb Malbec with Rosemary and Lemon Flipped-and-Flapped Lamb with Mustard, Oregano, and Lemon Confit Smashed Patagonian Lamb with Lemon Confit and Herbs Boneless Pork Chops with Honey Gremolata Bife de Chancho Wrapped in Prosciutto with Sage Pork Tenderloin with Burnt Brown Sugar, Orange Confit, and Thyme Peached Pork Salt-Crust Roasting Salt-Crust Leg of Pork with Honey Gremolata Salt-Crust Chicken Chicken Chimehuin Chicken Breasts with Capers and Black Olives

Fish & Shellfish

Grilled Scallops with Endive and Radicchio Cast-Iron-Seared Octopus with Murcia Pimentón Shrimp with Spaetzle Iron-Box Flounder with Vegetables Chupin of Salmon and Spring Vegetables Brook Trout in Crunchy Potato Crust Salt-Baked Striped Bass with Olive Oil, Herb, Lemon, and Garlic Salsa Salt-Baked Salmon on an Infiernillo Salmon a la Vara

Vegetables

Herbed Potatoes Anna Potato Dominoes Salt-Crust Potatoes with Marjoram Sweet Potatoes “Tata” with Honey and Thyme Patagonian Potato Galette Smashed Potatoes with Tapenade Crust Curanto Winter Vegetables Baked in Salt Burnt Fennel and Zucchini with Parmesan, Lemon, and Basil Caramelized Endives with Vinegar Burnt Tomato Halves Stacked Ratatouille

Light Meals & Salads

Chivito Pan Bread with Griddled Red Onions and Rosemary Salmon and Charred Fennel with Aioli on Whole Grain Bread Patagonian King Crab, Potato, Corn, and Leek Cakes King Crab Salad with Fennel Tomiticán Omelet Gramajo Springtime Fava Bean Salad with Poached Egg Pascualina Grapefruit Salad with Arugula and Toasted Hazelnuts Sheet Music Salad Chicken Livers with Artichokes, Arugula, Lemon, and Almond Whole Andean Pumpkin Salad with Mint, Arugula, and Goat Cheese Burnt Tomatoes and Fennel with Mustard Vinaigrette Crunchy Roasted Potato and Arugula Salad

Desserts

Burnt Stone-Fruit Tart Crepes Soufflées with Raspberry Preserves Burnt Oranges with Rosemary Granny Smith Pancakes Leche Quemada Dulce de Leche Flan Dulce de Leche Panqueque Tabletón Mendocino

Breads

Cremona Bread Pan de Campo Galletas Martin Fierro Milk Buns Pan Negro Fry Bread Chapa Bread

Basics

Aioli Black Olive Tapenade Orange Basil Tapenade Anchovy and Shallot Tapenade Chimichurri Parsley, Olive Oil, and Garlic Sauce Salsa Criolla Salsa Lucía Sun-Dried Tomatoes Toasted Fresh Bread Crumbs Toasted Almonds Crispy Garlic Chips Clarified Butter Honey Gremolata Red Wine Vinaigrette Lemon Vinaigrette Mustard Vinaigrette Lemon Confit Orange Confit Charred Sweet Potato Strips Rescoldo Bell Peppers and Onions Roasted Peppers Rescoldo Eggplants

Sources

Photo Credits Restaurants (and Hotel) of Francis Mallmann Conversion Tables

Acknowledgments About the Author Copyright