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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.

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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.