Critic
Make Fruits and Veggies Better by Burning Them, Says Francis Mallmann
A new cookbook from the fire-pit maestro makes the argument for charring everything from berries to citrus to fennel.
Photographer: Will Hereford
Francis Mallmann is renowned for his open-flame heroics, torching everything from a rabbit’s kidneys to a whole cow in Patagonia. But recently the Argentine chef has begun loading up his fantastical domed fire pits with a farmers market’s worth of fruits and vegetables.
And he’s advocating that you should, too—and that you burn them.