Chef on Fire: The Five Techniques for Using Heat Like a Pro

by Joseph Carey

What if you could look at any recipe and instantly grasp the technique involved in its cooking, the time it would take to prepare, and all the equipment needed? By demonstrating that all cooking breaks down into five simple procedures and by helping you master them, Chef on Fire enables you to look at any recipe and instantly grasp the technique involved, the time it would take to prepare, and all the equipment needed. Cutting through the inundation of information presented by many cookbooks, Chef Carey drives home one there are only five things you can do to food with heat.

288 pages, Paperback

First published March 9, 2006

Reviews

[Dray · Rating 3 out of 5]

This book accomplishes what it sets out to do, which is to explain the types of heat used in cooking and that application to a variety of foods.