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Kitchen on Fire!: Mastering the Art of Cooking in 12 Weeks (or Less)by Olivier Said
Synopses & Reviews
The wildly popular basics course at Berkeleys 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. Youll explore the underlying methodology and alchemy of cooking, from ingredients to prep to heat. Youll 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.
"Kitchen on Fire is a popular cooking school in Berkeley that promotes its classes by declaring, 'If these two clowns can cook, so can you.' The bozos in question, Said and MikeC, actually have extensive West Coast culinary credits, a strong visual sensibility and an impressive knowledge of the science behind their art. Here, they attempt to expand their fan base by committing their 12-week basics of cooking course to paper. It is 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 from a guy without a surname. With hundreds of photos and illustrations for guidance, the book is divided into 15 chapters, focusing on classic techniques such as sautÃ©ing, roasting, and grilling; and everyday foodstuffs like soups, sauces, and breads. Most chapters conclude with a handful of recipes offered up as student exercises. The section on frying, for example, ends with entrees like pan-fried bistro steak and beer batter — fried fish. There is an entire chapter given to 'The Incredible Egg,' exploring its molecular components, its reaction to heat and liquids, and how to use it in a savory custard. And a fascinating section on cooking chemistry explores everything from the polarity of water to the properties of starch." Publishers Weekly Copyright PWxyz, LLC. All rights reserved.
From the owners of Berkeleys famed Kitchen on Fire! cooking school—the Hooked on Phonics” for cooking—an illustrated, step-by-step guide to becoming an excellent home chef
About the Author
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
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