Chef on Fire
The Five Techniques for Using Heat Like a Pro
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- USD 17.99
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- USD 17.99
Descripción editorial
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 principle: there are only five things you can do to food with heat.
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Carey (Creole Nouvelle), founder of the Memphis Culinary Academy, offers a far-reaching look at the craft of cooking. Although he provides a wealth of varied recipes from Thai Chicken Satay to Arroz con Pollo to Blanquette de Veau, he is careful to point out that this is not a recipe book. Instead, it's a handbook focusing on the five distinct cooking techniques: cooking with dry heat, boiling, cooking with fat, cooking with fat and liquid combined, and extraction. Carey contends that mastering these five techniques allows the cook to produce any savory dish perfectly. He provides step-by-step instructions on everything home cooks need to know to produce professional-quality dishes, from the classic mother sauces to clarifying consomm to grilling fish. Recipes range from the complex (Coquilles St. Jacques la Parisienne) to the easy (Mashed Potatoes), and even include instructions for a three-hour Thanksgiving dinner, complete with turkey, dressing, cornbread, cranberry sauce, pie, gravy, stock and haricots verts. Instructive illustrations and helpful tips are provided throughout. This book is an excellent addition to any cook's library.
