Mallmann on Fire

<P>"Elemental, fundamental, and delicious" is how Anthony Bourdain describes the trailblazing live-fire cooking of Francis Mallmann. <I>The New York Times</I> called Mallmann's first book, <I>Seven Fires</I>, "captivating" and "inspiring." And now, in <I>Mallmann on Fire,</I> the passionate master of the Argentine grill takes us grilling in magical places&#8212;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&#8212;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 <I>chapa</I> and baked in wood-fired ovens. At every stop along the way there is something delicious to eat and a lesson to be...