Chef on Fire
The Five Techniques for Using Heat Like A ProBook - 2006
By demonstrating that all cooking breaks down to five simple procedures, Chef on Fire enables you to look at any recipe and instantly grasp the technique involved in it's cooking, the time it will take to prepare, and all the equipment needed. Each chapter includes an overview of a technique, which foods are appropriate for a technique, and approximately 25 recipes applying the technique. By juxtaposing various ethnic and regional recipes in each chapter, Carey demonstrates that applying the same five techniques consistently makes good food in every culture.
Publisher: Lanham, Md. : Taylor Trade Pub. ; Distributed by National Book Network, 2006.
Edition: First Taylor Trade pub. edition
Branch Call Number: 641.5 CAREY J
Characteristics: xvi, 339 pages : illustrations ; 26 cm.