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

Natural flavors burn bright in this inventive outing from Argentinian chef Mallmann (Mallmann on Fire). Turning his attention away from beef, he showcases a cornucopia of vegetables, seared and charred on a variety of fiery cooking vessels, from a cast-iron caldero to the basic Weber kettle grill. Root vegetables prove versatile. In the opening chapter, potatoes are smashed into small flatbreads—and topped with treats like blistered shishito peppers—sliced into rounds, or sculpted into small bricks and pyramids. Beets, meanwhile, are buried in embers till tender and drizzled with orange-dill-fennel salsa, and carrots are braised to be served with garlic and rosemary. Aboveground bloomers also have plenty to offer: tomatoes are tenderly handled and grilled on a plancha to create tomato confit with pepato cheese filling, while a baking dish of thinly sliced eggplant, zucchini, and tomatoes is heated in a wood fire oven known as a horno to conjure a colorful ratatouille churrasco. Artichokes make a surprising appearance in some half dozen recipes, while brussels sprouts are scorched, corn is transformed into grilled polenta, and fennel confit is paired with jammy eggs. Also on offer is a dessert of whole roasted pineapple with blueberries, and smoky cocktails, like a scorched mint mojito. From smoldering to savory, this delivers on every level. (May)