pbFeatured on the Netflix documentary series iChef's Tableibbr br Elemental, fundamental, and delicious is how Anthony Bourdain describes the trailblazing live-fire cooking of Francis Mallmann. iThe New York Timesi called Mallmann's first book, iSeven Firesi, captivating and inspiring. And now, in iMallmann on Fire, i the passionate master of the Argentine grill takes us grilling in magical places--in winter's snow, on mountaintops, on the beach, on the crowded streets of Manhattan, on a deserted island in Patagonia, in Paris, Brooklyn, Bolinas, Brazil--each locale inspiring new discoveries as revealed in 100 recipes for meals both intimate and outsized. We encounter legs of lamb and chicken hung from strings, coal-roasted delicata squash, roasted herbs, a parrillada of many fish, and all sorts of griddled and charred meats, vegetables, and fruits, plus rustic desserts cooked on the ichapai and baked in wood-fired ovens. At every stop along the way there is something delicious to eat