Chef on Fire
The Five Techniques for Using Heat Like a Pro
Seiten
2006
Taylor Trade Publishing (Verlag)
978-1-58979-306-4 (ISBN)
Taylor Trade Publishing (Verlag)
978-1-58979-306-4 (ISBN)
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.
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.
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.
Chef Joseph Carey is the founder of the Memphis Culinary Academy and was Memphis' first Certified Executive Chef. In addition to having opened many restaurants in San Francisco and Memphis, four times a year he teaches his ten-week Professional Class to students who wish to become professional chefs. He has hosted several television cooking shows and acts as consultant to national celebrities in search of personal chefs.
| Erscheint lt. Verlag | 9.5.2006 |
|---|---|
| Verlagsort | Lanham |
| Sprache | englisch |
| Maße | 177 x 255 mm |
| Gewicht | 699 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher |
| ISBN-10 | 1-58979-306-4 / 1589793064 |
| ISBN-13 | 978-1-58979-306-4 / 9781589793064 |
| Zustand | Neuware |
| Haben Sie eine Frage zum Produkt? |
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