Search results for ""Author Peter Kaminsky""
Workman Publishing Seven Fires: Grilling the Argentine Way
James Beard Award Winner A trailblazing chef reinvents the art of cooking over fire. Gloriously inspired recipes push the boundaries of live-fired cuisine in this primal yet sophisticated cookbook introducing the incendiary dishes of South America's biggest culinary star. Chef Francis Mallmann-born in Patagonia and trained in France's top restaurants-abandoned the fussy fine dining scene for the more elemental experience of cooking with fire. But his fans followed, including the world's top food journalists and celebrities, such as Francis Ford Coppola, Madonna, and Ralph Lauren, traveling to Argentina and Uruguay to experience the dashing chef's astonishing-and delicious-wood-fired feats. The seven fires of the title refer to a series of grilling techniques that have been singularly adapted for the home cook. So you can cook Signature Mallmann dishes-like Whole Boneless Ribeye with Chimichuri; Salt-Crusted Striped Bass; Whole Roasted Andean Pumpkin with Mint and Goat Cheese Salad; and desserts such as Dulce de Leche Pancakes-indoors or out in any season. Evocative photographs showcase both the recipes and the exquisite beauty of Mallmann's home turf in Patagonia, Buenos Aires, and rural Uruguay. Seven Fires is a must for any griller ready to explore food's next frontier.
£30.00
Rizzoli International Publications Seasons of the Striper: Pursuing the Great American Gamefish
Seasons of the Striper is a visually stunning journey to America s most epic salt water. It is as close to a firsthand experience as a reader can get without getting wet. With a foreword by Peter Kaminsky, this is the complete trout-fishing experience and the ideal gift for any angler s library. Experience America s greatest striped bass fishing with this richly illustrated volume, an ideal gift for any angler s library. Commonly called stripers or rockfish, Atlantic striped bass are among the most prominent and heavily targeted recreational species in the United States. The highly migratory fish can live for up to 30 years, grow up to five feet long, and weigh more than 75 pounds. They are caught from boats and from shore from the Gulf of Maine to Albemarle Sound in North Carolina, and the striper hot spots sing like sirens to the angler: Chesapeake Bay, Montauk, Martha s Vineyard, and Cape Cod. The number of people who fish for striped bass is well into the millions. This is the story of their fish. The author draws on three decades of observations and interviews contained in notebooks, as well the hundreds of hours he spends pursuing the fish each season from spring through late fall. The essays and photographs illuminate the fish through the seasons spring, summer, and fall and highlight its pursuit from the surf and boats, through day and night on fly, spin, and conventional tackle. Each section has an accompanying essay fish tales told in Sisson s unmistakably authentic voice that takes the reader along on memorable trips. For the serious saltwater fly fisherman, it is an album of shared experiences. For those new to the sport, it is an artfully crafted guidebook to the unique world that exists on the striper waters of America.
£36.00
Workman Publishing Green Fire: Extraordinary Ways to Grill Fruits and Vegetables, from the Master of Live-Fire Cooking
A groundbreaking new approach to grilling vegetables and fruit from the author of Seven Fires and Mallmann on FireGreen Fire is an extraordinary vegetarian cookbook, as Mallmann brings his techniques, creativity, instinct for bold flavors, and decades of experience to the idea of cooking vegetables and fruits over live fire. Blistered tomatoes reinvigorate a classic Caprese salad. Eggplants are buried whole in the coals—a technique called rescoldo—then dance that fine line between burned and incinerated until they yield an ineffable creaminess made irresistible with a slather of parsley, chile, and aioli. Brussels sprout leaves are scorched and served with walnuts; whole cabbages are sliced thick, grilled like steaks, and rubbed with spice for a mustard-fennel crust. Corn, fennel, artichokes, beets, squash, even beans—this is the vegetable kingdom, on fire. The celebrated Patagonian chef, known for his mastery of flame and meat, the chef who romanced the food world with an iconic image of a whole cow dressed and splayed out over licking flames, is returning to the place where his storied career began—the garden and all its bounty. It’s his new truth: the transformation wrought by flame, coals, and smoke on a carrot or peach is nothing short of alchemy. And just as he’s discovered that a smoky, crackling-crusted potato cooked on the plancha is as sublime as the rib-eye he used to serve it next to, Mallmann’s also inspired by another truth: we all need to cut down on consuming animals to ensure a healthier future for both people and the planet. Time to turn the fire “green.” The fruit desserts alone confirm live fire’s ability to transform and elevate any ingredient. Mallmann roasts whole pineapples, grills grapes, chars cherries, and then finds just the right unexpected match—melted cheese, toasted hazelnuts, Campari granita—to turn each into a simple yet utterly entrancing dish. Cooking with fire demands both simplicity and perfection. But the results are pure magic. By using this oldest of cooking techniques, you’ll discover fruits and vegetables pushed to such a peak of flavor it’s as if they’d never been truly tasted before.
£27.00