Green Fire

A groundbreaking new approach to grilling vegetables and fruit from the author of Seven Fires and Mallmann on Fire Green Fire is an extraordinary vegetarian cookbook, as Mallmann brings his techniques, creativity, instinct for bold flavors, and decades of experience to the idea of cooking vegetables and fruits over live fire. Blistered tomatoes reinvigorate a classic Caprese salad. Eggplants are buried whole in the coals—a technique called rescoldo—then dance that fine line between burned and incinerated until they yield an ineffable creaminess made irresistible with a slather of parsley, chile, and aioli. Brussels sprout leaves are scorched and served with walnuts; whole cabbages are sliced thick, grilled like steaks, and rubbed with spice for a mustard-fennel crust. Corn, fennel, artichokes, beets, squash, even beans—this is the vegetable kingdom, on fire. The celebrated Patagonian chef, known for his mastery of flame and meat, the chef who romanced the food world with an iconic image of a whole cow dressed and splayed out over licking flames, is returning to the place where his storied career began—the garden and all its bounty. It’s his new truth: the transformation wrought by flame, coals, and smoke on a carrot or peach is nothing short of alchemy. And just as he’s discovered that a smoky, crackling-crusted potato cooked on the plancha is as sublime as the rib-eye he used to serve it next to, Mallmann’s also inspired by another truth: we all need to cut down on consuming animals to ensure a healthier future for both people and the planet. Time to turn the fire “green.” The fruit desserts alone confirm live fire’s ability to transform and elevate any ingredient. Mallmann roasts whole pineapples, grills grapes, chars cherries, and then finds just the right unexpected match—melted cheese, toasted hazelnuts, Campari granita—to turn each into a simple yet utterly entrancing dish. Cooking with fire demands both simplicity and perfection. But the results are pure magic. By using this oldest of cooking techniques, you’ll discover fruits and vegetables pushed to such a peak of flavor it’s as if they’d never been truly tasted before.

In A Fierce Green Fire, renowned environmental journalist Philip Shabecoff presents the definitive history of American environmentalism from the earliest days of the republic to the present. He offers a sweeping overview of the contemporary environmental movement and the political, economic, social and ethical forces that have shaped it. More importantly, he considers what today's environmental movement needs to do if it is to fight off the powerful forces that oppose it and succeed in its mission of protecting the American people, their habitat, and their future.Shabecoff traces the ecological transformation of North America as a result of the mass migration of Europeans to the New World, showing how the environmental impulse slowly formed among a growing number of Americans until, by the last third of the 20th Century, environmentalism emerged as a major social and cultural movement. The efforts of key environmental figures -- among them Henry David Thoreau, George Perkins Marsh, Theodore Roosevelt, Gifford Pinchot, John Muir, Aldo Leopold, David Brower, Barry Commoner, and Rachel Carson -- are examined. So, too, are the activities of non-governmental environmental groups as well as government agencies such as the EPA and Interior Department, along with grassroots efforts of Americans in communities across the country. The author also describes the economic and ideological forces aligned against environmentalism and their increasing successes in recent decades. Originally published in 1993, this new edition brings the story up to date with an analysis of how the administration of George W. Bush is seeking to dismantle a half-century of progress in protecting the land and its people, and a consideration of the growing international effort to protect Earth's life-support systems and the obstacles that the United States government is placing before that effort. In a forward-looking final chapter, Shabecoff casts a cold eye on just what the environmental movement must do to address the challenges it faces.Now, at this time when environmental law, institutions, and values are under increased attack -- and opponents of environmentalism are enjoying overwhelming political and economic power -- A Fierce Green Fire is a vital reminder of how far we have come in protecting our environment and how much we have to lose.

Previous editions have title: Aldo Leopold: a fierce green fire.

A string of protests by animal-rights activists appear to have culminated in a double murder at a wolf lab, which releases into the wild a rare animal: a blue wolf. To the Ojibwa a blue wolf means luck; but if captured or killed, Armageddon. Grady Service is in a race against time as an elusive poachers' ring chooses its final target: the blue wolf. For more on Joseph Heywood and the Woods Cop Mysteries, visit www.josephheywood.com

Polymer Green Flame Retardants covers key issues regarding the response of polymers during fire, the mechanisms of their flame retardation, the regulations imposed on their use, and the health hazards arising from their combustion. Presenting the latest research developments, the book focuses in particular on nanocomposites, believed to be the most promising approach for producing physically superior materials with low flammability and ecological impact. The fire properties of nanocomposites of various matrixes and fillers are discussed, the toxicological characteristics of these materials are analyzed, addressing also their environmental sustainability. Edited by distinguished scientists, including an array of international industry and academia experts, this book will appeal to chemical, mechanical, environmental, material and process engineers, upper-level undergraduate and graduate students in these disciplines, and generally to researchers developing commercially attractive and environmentally friendly fire-proof products. Provides recent findings on the manufacture of environmentally sustainable flame retardant polymeric materials Covers legislation and regulations concerning flame retarded polymeric material use Includes tables containing the fire properties of the most common polymeric materials

A string of protests by animal-rights activists appear to have culminated in a double murder at a wolf lab, which releases into the wild a rare animal: a blue wolf. To the Ojibwa a blue wolf means luck; but if captured or killed, Armageddon. Grady Service is in a race against time as an elusive poachers' ring chooses its final target: the blue wolf. For more on Joseph Heywood and the Woods Cop Mysteries, visit www.josephheywood.com

Featured on the Netflix documentary series Chef’s Table “Elemental, fundamental, and delicious” is how Anthony Bourdain describes the trailblazing live-fire cooking of Francis Mallmann. The New York Times called Mallmann’s first book, Seven Fires, “captivating” and “inspiring.” And now, in Mallmann 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 encounter legs of lamb and chicken hung from strings, coal-roasted delicata squash, roasted herbs, a parrillada of many fish, and all sorts of griddled and charred meats, vegetables, and fruits, plus rustic desserts cooked on the chapa and 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.