--- product_id: 1703549 title: "Seven Fires: Grilling the Argentine Way" price: "S/.183" currency: PEN in_stock: true reviews_count: 13 url: https://www.desertcart.pe/products/1703549-seven-fires-grilling-the-argentine-way store_origin: PE region: Peru --- # Seven Fires: Grilling the Argentine Way **Price:** S/.183 **Availability:** ✅ In Stock ## Quick Answers - **What is this?** Seven Fires: Grilling the Argentine Way - **How much does it cost?** S/.183 with free shipping - **Is it available?** Yes, in stock and ready to ship - **Where can I buy it?** [www.desertcart.pe](https://www.desertcart.pe/products/1703549-seven-fires-grilling-the-argentine-way) ## Best For - Customers looking for quality international products ## Why This Product - Free international shipping included - Worldwide delivery with tracking - 15-day hassle-free returns ## Description 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. Review: Simply the best book about Argentine cooking available in English - "Seven Fires" has to be the best Argentine cookbook available in the English language. For one thing, it's written by a native Argentine, Francis Mallmann, who also happens to be one of the world's greatest chefs. Mallmann has three restaurants of his own, two in Argentina and one in Uruguay. "The Times of London" and "USA Today" have called his restaurants among the ten best places to eat in the world. More than just a simple cookbook, the first ten pages of "Seven Fires" include brief chapters about Mallman's background growing up in the beautiful Patagonian lake district of Bariloche, and some general material about Argentina. There is extensive and detailed information to get you off to the right start, including a chapter on "The Ways of Fire", including how to build and light a fire, the life cycle of a fire, how hot is "hot", and things you should be aware of whether dealing with wood or charcoal. Space is given to the parrilla, which is the grill itself (yours may be a hibachi or a Weber kettle, but principles are the same); the chapa, a flat piece of cast iron set over the coals; the infiernillo technique that involves two fires and which the author poetically refers to as "a little hell"; the horno de barro (outdoor oven); the rescoldo, which is cooking in the embers, and the asador method of cooking whole animals. Separate chapters deal with making Appetizers; Beef; Lamb, Pork & Chicken, Fish & Shellfish, Vegetables, Light Meals & Salads, Deserts, Breads, and Basics (things like sauces and tapenades). There is plenty of variety among the recipes. Sure, the author addresses cooking an entire cow - which the average reader probably won't be doing at home - but don't worry he also talks about making the perfect steak, and many other recipes for beef. He also presents dishes as wide ranging as empanadas, caramelized endive in vinegar, salt crusted chicken, brook trout in crunchy potato crust, and dulce de leche flan or crepes soufflés with raspberry preserves, and hundreds more. The recipes are generally simple and easy to follow. The photography is gorgeous. Not every finished dish is pictured, but the book is lavishly illustrated with beautiful pictures of food preparation, food presentation, and breathtaking views of the Argentine landscape. Written with the US audience in mind, the measurements are non-metric. This is a beautiful book. It goes far beyond a mere collection of recipes and becomes more of a cultural exploration. Highly recommended! Review: Inspirational - During family camping trips we adore the campfire. My kids wanted me to cook our meals over the campfire, but inevitably I would ruin many of the things I would try to cook not knowing how to control the heat. I happened upon Seven Fires looking for a wood fire cookbook to remedy that. I had never seen a book so enthusiastically reviewed that I knew I had to get it. The reviews are true, it is an amazing book. It is so inspiring and exciting that we have started to build a backyard asado area. I have a makeshift parrilla and chapa already and plan to build a cob oven. The pictures in the book are beautiful and really spark ideas of how you can make your own yard a great place for entertaining your family and friends. There is a simplicity to the recipes that I really love. For example the Burnt Oranges with Rosemary was very simple, yet so complex and gourmet tasting my family loved and devoured them. The Burnt tomatoes are simple and delicious as well. I tried some onions and peppers cooked resoldo (cooked in embers and ashes ) and they were full of flavors so much more than if I had cooked them any other way. I learned to butterfly a chicken to cook on the parrilla for Chicken Chimehuin. I have to admit it looked pretty magnificent cooking on the grill and everyone was very impressed at its presentation and it tasted great. The lemon confit took it over the top. I can see that there will be lots of fun to be had experimenting and learning from this book. ## Features - New - Mint Condition - Dispatch same day for order received before 12 noon - Guaranteed packaging - No quibbles returns ## Technical Specifications | Specification | Value | |---------------|-------| | Best Sellers Rank | #25,328 in Books ( See Top 100 in Books ) #4 in Latin American Cooking, Food & Wine #30 in Barbecuing & Grilling #153 in Celebrity & TV Show Cookbooks | | Customer Reviews | 4.8 out of 5 stars 815 Reviews | ## Images ![Seven Fires: Grilling the Argentine Way - Image 1](https://m.media-amazon.com/images/I/91cL5xwZtiL.jpg) ## Customer Reviews ### ⭐⭐⭐⭐⭐ Simply the best book about Argentine cooking available in English *by P***A on May 24, 2009* "Seven Fires" has to be the best Argentine cookbook available in the English language. For one thing, it's written by a native Argentine, Francis Mallmann, who also happens to be one of the world's greatest chefs. Mallmann has three restaurants of his own, two in Argentina and one in Uruguay. "The Times of London" and "USA Today" have called his restaurants among the ten best places to eat in the world. More than just a simple cookbook, the first ten pages of "Seven Fires" include brief chapters about Mallman's background growing up in the beautiful Patagonian lake district of Bariloche, and some general material about Argentina. There is extensive and detailed information to get you off to the right start, including a chapter on "The Ways of Fire", including how to build and light a fire, the life cycle of a fire, how hot is "hot", and things you should be aware of whether dealing with wood or charcoal. Space is given to the parrilla, which is the grill itself (yours may be a hibachi or a Weber kettle, but principles are the same); the chapa, a flat piece of cast iron set over the coals; the infiernillo technique that involves two fires and which the author poetically refers to as "a little hell"; the horno de barro (outdoor oven); the rescoldo, which is cooking in the embers, and the asador method of cooking whole animals. Separate chapters deal with making Appetizers; Beef; Lamb, Pork & Chicken, Fish & Shellfish, Vegetables, Light Meals & Salads, Deserts, Breads, and Basics (things like sauces and tapenades). There is plenty of variety among the recipes. Sure, the author addresses cooking an entire cow - which the average reader probably won't be doing at home - but don't worry he also talks about making the perfect steak, and many other recipes for beef. He also presents dishes as wide ranging as empanadas, caramelized endive in vinegar, salt crusted chicken, brook trout in crunchy potato crust, and dulce de leche flan or crepes soufflés with raspberry preserves, and hundreds more. The recipes are generally simple and easy to follow. The photography is gorgeous. Not every finished dish is pictured, but the book is lavishly illustrated with beautiful pictures of food preparation, food presentation, and breathtaking views of the Argentine landscape. Written with the US audience in mind, the measurements are non-metric. This is a beautiful book. It goes far beyond a mere collection of recipes and becomes more of a cultural exploration. Highly recommended! ### ⭐⭐⭐⭐⭐ Inspirational *by D***N on April 13, 2015* During family camping trips we adore the campfire. My kids wanted me to cook our meals over the campfire, but inevitably I would ruin many of the things I would try to cook not knowing how to control the heat. I happened upon Seven Fires looking for a wood fire cookbook to remedy that. I had never seen a book so enthusiastically reviewed that I knew I had to get it. The reviews are true, it is an amazing book. It is so inspiring and exciting that we have started to build a backyard asado area. I have a makeshift parrilla and chapa already and plan to build a cob oven. The pictures in the book are beautiful and really spark ideas of how you can make your own yard a great place for entertaining your family and friends. There is a simplicity to the recipes that I really love. For example the Burnt Oranges with Rosemary was very simple, yet so complex and gourmet tasting my family loved and devoured them. The Burnt tomatoes are simple and delicious as well. I tried some onions and peppers cooked resoldo (cooked in embers and ashes ) and they were full of flavors so much more than if I had cooked them any other way. I learned to butterfly a chicken to cook on the parrilla for Chicken Chimehuin. I have to admit it looked pretty magnificent cooking on the grill and everyone was very impressed at its presentation and it tasted great. The lemon confit took it over the top. I can see that there will be lots of fun to be had experimenting and learning from this book. ### ⭐⭐⭐⭐⭐ Perfection and Inspiration! *by B***D on September 21, 2009* I am not a newcomer to cooking over wood. I camp enough and cook over wood to know that it is a method with its own idiosyncrasies and rewards. I have also cooked whole pig successfully, though not often. I came across this book while looking for help cooking whole butterflied lamb, a search that turned up lots of Greek lamb cooked on a spit but little else. The book is outstanding for a number of reasons. First, the constant availability of context and the recognition that cooking has uncertainty central to its nature trusts the reader to have skills to add to the process. Second, it is clearly about having people cook, not about the author giving directions to lesser mortals -- something Francis Mallmann is perfectly qualified to have done but did not. Third the book's beautiful photography is an invitation to get out and do it. Lastly, my wife and I are a little like Jack Spratt. I am a meat and potatoes guy with decent but narrow skills. She is a meat, vegetable and salad person with well developed skills and a penchant for complex meals. We buy and discard cookbooks at an extraordinary rate. However, my wife has accumulated quite a library and I have a couple of keepers. This is the first time that we have both been thrilled by the same book and inspired to dive into using it. This is about meat, but with an approach to non-meat dishes that is outstanding in its own right. We now have enough experience with the recipes and approaches to say that this book is one of the best ever. I bought several for friends and family and the reaction has been universally ecstatic. So, if you are a vegetarian and interested in a fresh approach to vegies, this book is for you. If you are going to eat whole ox for the rest of your life, this is for you. If, like us, you just like to eat well, this is a window into a whole new culinary adventure. Our thanks to Francis Mallmann for inspiration and direction and to Peter Kaminsky for his beautiful and articulate delivery. --- ## Why Shop on Desertcart? - 🛒 **Trusted by 1.3+ Million Shoppers** — Serving international shoppers since 2016 - 🌍 **Shop Globally** — Access 737+ million products across 21 categories - 💰 **No Hidden Fees** — All customs, duties, and taxes included in the price - 🔄 **15-Day Free Returns** — Hassle-free returns (30 days for PRO members) - 🔒 **Secure Payments** — Trusted payment options with buyer protection - ⭐ **TrustPilot Rated 4.5/5** — Based on 8,000+ happy customer reviews **Shop now:** [https://www.desertcart.pe/products/1703549-seven-fires-grilling-the-argentine-way](https://www.desertcart.pe/products/1703549-seven-fires-grilling-the-argentine-way) --- *Product available on Desertcart Peru* *Store origin: PE* *Last updated: 2026-06-02*