Close windowWe at Park Road Books love our cookbooks, especially me. That's why we're so pleased and honored to welcome Argentinian super-chef Francis Mallmann to Charlotte on Saturday, June 6, at 3 pm. Chef Mallmann was classically trained in French cooking techniques, but left the fanciness behind to cook simpler but equally delicious food over a live fire. Anthony Bourdain calls the results "elemental, fundamental, and delicious," and barbecue guru Steve Raichlen calls Mallmann "a genius and a true visionary." Visually, the book is a delight, with stunningly beautiful images of Chef Mallman's native Argentina. And the recipes? Well, you should not at all be intimidated by the fact that the book includes a recipe for cooking a WHOLE COW. (Yes, you read that right.) The recipes, in general, are actually surprisingly easy and straightforward, and yet completely delicious. Most have few ingredients, and are easily adaptable to a regular grill or even oven. (Some cast-iron cookware will be helpful, however.) And his recipe for chimichurri (an Argentine parsley-garlic relish for grilled meat) is now my default. Here's the skinny: Chef Mallmann will be demonstrating his techniques and signing books on Saturday, June 6, at 3 pm. The event will be held in the parking lot behind Carpe Diem, one of true jewels in Charlotte's culinary crown, on Elizabeth Avenue. And pork will be provided by yet another crown jewel, Grateful Growers Farms. Come on down and watch the magic of fire!
Park Road Books