The wildly popular basics course at Berkeley's famed Kitchen on Fire! culinary school teaches students ultimate confidence in the kitchen. In this new book, Chefs Olivier Said and MikeC. combine their many years of experience cooking in professional kitchens and classrooms to present all the basic techniques necessary to create great food—complete with full-color illustrations and step-by-step photos throughout. You'll explore the underlying methodology and alchemy of cooking, from ingredients to prep to heat. You'll get all the skills to navigate your kitchen with ease and the knowledge to put that cookbook back on the shelf and create your own recipes with whatever ingredients you have on hand.
Beginners will find the information easy to digest, and seasoned cooks will discover the secrets of professional chefs—such as the rarely discussed importance of surface area and density in gauging cooking time. Blending the precision of a professional culinary textbook with the authors' fun and irreverent attitudes, Kitchen on Fire! makes it easy for anyone to cook like a chef.
"synopsis" may belong to another edition of this title.
Chef Olivier Said is one of the most respected culinary personalities in the Bay Area, where he is the former co-owner of César Tapas Bar and author of their award-winning cookbook.
Chef MikeC. is an honors graduate from the California Culinary Academy and was the most recent host of the long-running TV series Organic Living with the Hippy Gourmet. They are co-founders of Kitchen on Fire! culinary school in Berkeley, California. Visit: KitchenOnFire.com
LeslieLovesVeggies.net, 1/12/12“This must have kitchen ‘bible’ is loaded with over 1,000 color photos and illustrations and includes tips, tricks and techniques to make every cooking skill a bit easier!...Learning to cook can seem like a daunting challenge but Chefs MikeC. and Olivier have broken it down chapter by chapter and made it fun and interesting!”
Portland Press Herald, 2/1/12
“If you're one of those home cooks who's tired of being a slave to recipes but you can't afford the money or time to go to culinary school, pick up a copy of Kitchen on Fire!”
Publishers Weekly, 11/7/11
“Said and MikeC...have extensive West Coast culinary credits, a strong visual sensibility and an impressive knowledge of the science behind their art...A step-by-step guide for those who learn best by reading, and safe harbor for those who prefer not to be taught knife skills in person...A fascinating section on cooking chemistry explores everything from the polarity of water to the properties of starch.”
"About this title" may belong to another edition of this title.
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