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.

Seven Fires: Grilling the Argentine Way

Cookbooks, Food & Wine

Mallmann, Francis

Outdoor Cooking

Artisan

An easy-to-read, idea-packed guide for anyone who wants to be more organized―and who doesn't? Everyone has overflowing closets and desk drawers, countertops loaded with kitchen gadgets, and overstuffed computer desktops. We dream of getting organized―but what's a disorganized person to do? In this book, professional organizer Stacey Platt comes to the rescue with empowering ideas on putting and keeping things in order. Like earlier titles in the series, such as the best-selling What's a Cook to Do?, this book offers easy-to-scan and access solutions to everyday aggravations: How do you keep from misplacing your cell phone or house keys? What's the best way to organize the fridge? How do you pack efficiently for a trip? This user-friendly book, illustrated with stylish, full-color photography, is up-to-date on the latest technologies for organizing everything from music to family photos. Here are hundreds of ingenious solutions for gaining control of clutter so you can live happily in your space. There are quick solutions as well as one-hour projects―from organizing your emails so you can find your passwords to sorting the area under the bathroom sink―that readers can tackle, one weekend at a time, with big payoffs. From the kitchen to the home office, the bedroom closet to the car, this thoughtful guide will help readers carve out more space and more time.

What's a Disorganized Person to Do?

Platt, Stacey

Reference

Featured on the Netflix documentary series Chef’s Table “Elemental, fundamental, and delicious” is how Anthony Bourdain describes the trailblazing live-fire cooking of Francis Mallmann. The New York Times called Mallmann’s first book, Seven Fires, “captivating” and “inspiring.” And now, in Mallmann on Fire, 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 chapa and baked in wood-fired ovens. At every stop along the way there is something delicious to eat and a lesson to be learned about slowing down and enjoying the process, not just the result.

Mallmann on Fire: 100 Inspired Recipes to Grill Anytime, Anywhere

“Your gift giving problems are now over—just stock up on The 100 Most Jewish Foods. . . . The appropriate gift for any occasion.” —Jewish Book Council “[A] love letter—to food, family, faith and identity, and the deliciously tangled way they come together.” —NPR’s The Salt With contributions from Ruth Reichl, Éric Ripert, Joan Nathan, Michael Solomonov, Dan Barber, Yotam Ottolenghi, Tom Colicchio, Maira Kalman, Melissa Clark, and many more! Tablet’s list of the 100 most Jewish foods is not about the most popular Jewish foods, or the tastiest, or even the most enduring. It’s a list of the most significant foods culturally and historically to the Jewish people, explored deeply with essays, recipes, stories, and context. Some of the dishes are no longer cooked at home, and some are not even dishes in the traditional sense (store-bought cereal and Stella D’oro cookies, for example). The entire list is up for debate, which is what makes this book so much fun. Many of the foods are delicious (such as babka and shakshuka). Others make us wonder how they’ve survived as long as they have (such as unhatched chicken eggs and jellied calves’ feet). As expected, many Jewish (and now universal) favorites like matzo balls, pickles, cheesecake, blintzes, and chopped liver make the list. The recipes are global and represent all contingencies of the Jewish experience. Contributors include Ruth Reichl, Éric Ripert, Joan Nathan, Michael Solomonov, Dan Barber, Gail Simmons, Yotam Ottolenghi, Tom Colicchio, Amanda Hesser and Merrill Stubbs, Maira Kalman, Action Bronson, Daphne Merkin, Shalom Auslander, Dr. Ruth Westheimer, and Phil Rosenthal, among many others. Presented in a gifty package, The 100 Most Jewish Foods is the perfect book to dip into, quote from, cook from, and launch a spirited debate.

The 100 Most Jewish Foods: A Highly Debatable List

Newhouse, Alana

Tablet

Cooking Education & Reference

<div>I Hate Running and You Can Too is a humorous, punchy, motivating guide to running longer distances than some might think sensible - whether that's a 5K or a marathon. Outside magazine columnist, chart-ist, and longtime runner, Brendan Leonard gets real on the love/hate relationship all runners have with the sport. He breaks down running in terms that speak to everyone who has ever struggled to get out the door and go for a run: getting comfortable being uncomfortable, how to start small and stick with it, that walking is a completely legitimate running strategy, and devising your own definition of success. Filled with 75 charts and graphs that give readers a sensible way to think about running, I Hate Running and You Can Too breaks down the reality of the training miles versus race miles, how to stay motivated, and what to do when faced with setbacks. I Hate Running and You Can Too shows readers that you won't always like running (sometimes you'll even hate it), but if you just keep going, you might learn to love it too.</div>

I Hate Running and You Can Too: How to Get Started, Keep Going, and Make Sense of an Irrational Passion

Humor & Entertainment

Leonard, Brendan

Humor

Casual, Vibrant, Delicious Choose from a dazzling collection of thirty beautiful, well-crafted boards, whether you're serving a group of two or ten. Try Catalonian Summer with romesco, charred green onions, anchovy toasts, and Manchego for an intimate outdoor gathering. Make a dinner of the Korean BBQ platter with bulgogi-style beef, lettuce cups, gochujang dipping sauce, and kimchi. Or go straight for the sweets with a dessert like S'mores Without a Campfire. Plus, check out the party-size boards for your next holiday or celebration. Start with the four principles for creating the right board for any occasion: <ul> <li>Looks matter</li> <li>Stay flexible</li> <li>Make it fun to eat</li> <li>Embrace store-bought components</li> <li style="list-style: none">You'll find that every meal becomes one worth sharing.</li> </ul>

Boards, Platters, Plates: Recipes for Entertaining, Sharing, and Snacking

Zizka, Maria

Main Courses & Side Dishes

Francis Mallmann is an Argentine grill master. Author of Seven Fires and Mallmann on Fire, he is known for his primal style of live-fire meat cookery--and until recently, he treated vegetables as a condiment or side dish. Now, in the highly anticipated The&nbsp;Green Fire, Mallmann shares his recipes and secrets for perfect grilled vegetables and fruits, creating dishes with the same elemental, rugged style for which he is world-renowned. With the goal of creating dishes that are better for our health and for the health of our planet, Mallmann uses the same live-fire techniques he has mastered in cooking meats to transform every vegetable into a dish as satisfying as a prime-cut steak. Pineapples are hung over a fire with butcher's twine, and beets are buried in its coals. Tomatoes are burnished on the cast-iron plancha to intensify their flavors. Whether slathered, seared, baked, blackened, or fried over the flames, Mallmann's fire-cooked&nbsp;vegetables are full of flavor and personality. Spring artichoke and fava salad, salt-baked beets with lemon confit, and cabbage steaks with a mustard-fennel crust are just a few of the stars. And desserts and cocktails are included, too! Evocative photos showcase the food, the fire, and Mallmann's magical setting in South America. The&nbsp;Green Fire is the book fans of Francis Mallmann's have been waiting for: the art of grilling with vegetables.

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

Cooking by Ingredient

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