Extraordinary Ways to Grill Fruits and Vegetables, from the Master of Live-Fire Cooking.
Oh, the big outdoors. We love summer entertaining and that includes cooking al fresco. Green Fire: Extraordinary Ways to Grill Fruits and Vegetables, from the Master of Live-Fire Cooking offers tips and inspirations for creating delicious vegetarian meals.
Francis Mallmann is an Argentinian grill master and the most popular chef in South America. Author of Seven Fires and Mallmann on Fire, he is celebrated for his unique style of live-fire meat cookery; but now he has his focus on veggies. It’s the way we want to eat these days.
Pineapples are hung over a fire with butcher’s twine, and beets are buried in its coals. Tomatoes are burnished on the cast-iron plancha to intensify their flavours. Spring artichoke and fava salad, salt-baked beets with lemon confit, and cabbage steaks with a mustard-fennel crust are just a few of the culinary temptations.
Dessert is here too
I have a few favourites from this hefty tome. Eggplant (aubergine) Milanese is adaptable and delicious. Tomato Confit Soup is a stunner and perfect for a lunch or a starter. Dessert is here and my choice would be Roasted Strawberries with Ricotta and Mint. This is a must-try for those of us who grow a few strawberries, but it’s still an economic dinner party pud in those months when the berries are at a good price in the supermarkets.
Green Fire: Extraordinary Ways to Grill Fruits and Vegetables, from the Master of Live-Fire Cooking is a stylish book which will appeal to all keen cooks. Meat-eaters will be tempted to try these dishes even if only as sides, and vegans and vegetarians at last have their own bespoke grilling recipe book.
Green Fire: Extraordinary Ways to Grill Fruits and Vegetables, from the Master of Live-Fire Cooking
Authors: Francis Mallmann, Peter Kaminsky, Donna Gelb
Publisher: Artisan Division of Workman Publishing
Price: £30.00
ISBN-13: 978-1648290725