Whether you’re dusting off your grill as the weather warms or toughing it out and grilling year-round in snow, sleet and freezing rain, you’ll want to check out Francis Mallmann’s Seven Fires Grilling the Argentine Way (Artisan, 2009). Employing time-honored techniques, South America’s most celebrated chef shares how to grill, both expertly and easily, meats, seafood, vegetables, fruits and breads. Everything that I’ve wanted to know about good grilling I’ve found in Seven Fires. Mallmann’s seven fires are seven methods of wood-fired cooking. These consist of cooking in wood ovens (horno de barro), spits (asador), cast-iron grates (parilla), sheets (chapa) and kettles (caldero) as well as in embers (rescoldo) and extreme heat (infiernillo). Early in the book Mallmann details how to work with these seven fires. He also covers how to build and light wood fires and how to gauge cooking temperatures. In essence he takes all the guesswork out of grilling. Fundamentals finished, Seven Fires moves on to the meat of the cookbook — recipes. Although Argentinian cuisine strongly favors beef, Mallmann gives equal …