Green Fire: Extraordinary Ways to Grill Fruits and Vegetables, from the Master of Live-Fire Cooking

Chef Francis Mallmann, known for his live-fire meat cookery, transforms vegetables and fruits with fire in his first vegetarian cookbook. The book presents an approach to grilling vegetables and fruit, Mallmann brings his techniques, creativity, and decades of experience to live fire cooking. Blistered tomatoes revive a classic Caprese salad, while eggplants are buried whole in the coals and cooked until creamy. Brussels sprout leaves are scorched and served with walnuts, while whole cabbages are sliced thick and grilled like steaks with a mustard-fennel crust. Corn, fennel, artichokes, beets, squash, and even beans are transformed by the fire.

Returning to his roots in the garden, Mallmann discovers the alchemical transformation brought by flame, coals, and smoke on vegetables and fruits. He also realizes the importance of reducing animal consumption for a healthier future.

(This book may contain a sharpie mark on the top or bottom edge and may show mild signs of shelfwear.)