Seven Fires

The James Beard Award-winning cookbook that defined Argentine live-fire cooking for an international audience. Francis Mallmann presents seven distinct methods of cooking with fire, from the familiar parrilla (grill) to the dramatic asador (iron cross) and rescoldo (cooking directly in embers), each adapted so home cooks can use them.

Why Start Here

This is Mallmann’s signature book, the one that captures his philosophy most completely. He builds outward from seven fire techniques, showing how each produces different flavors and textures. The recipes are striking: whole boneless ribeye with chimichurri, salt-crusted striped bass, burnt oranges with rosemary. But the real value is in how Mallmann teaches you to read fire, to understand when coals are ready, when to move closer or farther, when to let time do the work.

The writing blends memoir with instruction. Mallmann’s stories about growing up in Bariloche, cooking for thousands at outdoor gatherings, and the solitude of Patagonian kitchens give the book a soul that most cookbooks lack. You learn technique through narrative rather than clinical instruction.

What to Expect

A hardcover at 278 pages with 250 color photographs. The recipes focus on grilled and fire-cooked meats, fish, and vegetables. Some require outdoor equipment (a fire pit, an iron cross), but Mallmann provides alternatives for standard grills and ovens. Moderate difficulty. Not a complete guide to Argentine cuisine, but the definitive book on cooking with fire the Argentine way.