Long considered the meat maestro when it comes to grilling, the Argentine chef and restaurateur Francis Mallmann has turned his attention to plants. His latest, vibrantly-illustrated tome, written from his outpost in the Patagonia region, covers fruits and a dozen different vegetables suitable for grilling. Accommodating a standard Weber grill with other equipment, including a plancha and a Dutch oven, he takes the cook through charred fennel, scorched brussels sprout leaves, roasted cabbage, smashed potatoes and seared beets with their greens. He suggests grilling polenta and even a dense form of hummus. Only a wood or charcoal fire can coax proper results from some of the vegetables. There are a seven cocktail recipes, with grilled components. But a second volume will be necessary to address the mushrooms, chicories, alliums and peppers not covered here.
“Green Fire: Extraordinary Ways to Grill Fruits and Vegetables from the Master of Live-Fire Cooking” by Francis Mallmann with Peter Kaminsky and Donna Gelb (Artisan, $40).
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