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.

The 5 Techniques: What You Need To Know To Cook Like A Professional Chef

Chef on fire : the 5 techniques for using heat like a pro

Carey, Joseph, 1942-

VIVIEN SPITZ

Rowman & Littlefield Publishing Group, Incorporated

Lanham, Md.: Taylor Trade Pub.

Roberts Rinehart Publishers

1st Taylor trade publishing ed., Lanham, Md, Maryland, 2005

1st Taylor Trade Pub. Ed edition, April 25, 2006

1st Taylor Trade pub. ed, Lanham, Md, 2006

United States, United States of America

1st, First Edition, PS, 2006

[curator]lenscriv@archive.org[/curator][date]20180814182826[/date]

<p><P>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.</p> <h3>Publishers Weekly</h3> <p>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 a 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. (Apr.) Copyright 2006 Reed Business Information.</p>

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. -- back cover

xvi, 339 pages : 26 cm
Includes index
Cooking with dry heat: roasting, grilling, baking -- Boiling (meats, poultry, seafood, starches, eggs, vegetables, desserts) -- Cooking with fat: sautéing, frying -- Braising: cooking with fat and liquid combined -- Extraction: stocks, the five mother sauces, and soups

By demonstrating that all cooking breaks down into five simple procedures and by helping you master them, this book 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.

2023-06-28