“Elemental, fundamental, and delicious” is howAnthony Bourdaindescribes the trailblazing live-fire cooking ofFrancis Mallmann.The New York Timescalled Mallmann’s first book,Seven Fires, “captivating” and “inspiring.”And now, inMallmann 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 encounterlegs of lamb and chicken hung from strings, coal-roasted delicata squash, roasted herbs, a parrillada of many fish, and all sorts ofgriddled and charred meats, vegetables, and fruits, plus rustic desserts cooked on thechapaand 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.