Description
This book is about how to cook using heat, and it has five techniques: prepping, cooking, seasoning, presentation, and cleanup. The book has chapters on each technique, with recipes in each chapter that use that technique. The book also has a section on ethnic and regional recipes, which shows that the same five techniques can be used to make good food in different cultures.
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.
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