Kitchen on Fire! Turns Cooks into Chefs
Are you a natural-born cook—one of those people who feels the kitchen is the heart of the home and is most comfortable with a wooden spoon in hand, a person who takes a recipe that requires 35 ingredients, 25 of which aren’t on hand, and whips up something delightful? Natural-born cooks see recipes as one way to a destination, but certainly not the only way.
If your answer is “no,” then it’s time for a new book, Kitchen on Fire! Mastering the Art of Cooking in 12 Weeks (or less). Authors Olivier Said and Chef Mick C. take nothing for granted. They do not assume their readers know every detail of every food preparation technique, and, therefore, provide concise descriptions and definitions along with tips that make cooking a better experience for all around.
Self-taught cooks and those who follow only family recipes will benefit from Kitchen on Fire!, a “boot camp version of professional culinary school." In addition to perfecting techniques, home cooks will learn the essentials of improvisation. It is the combination of skills, technique, and improvisation that allows one to progress from being a home cook to a home chef.
Kitchen on Fire! offers twelve weeks of training, starting with knife skills and ending with “The Incredible Egg.” Every skill necessary to transform one’s self into a natural-born cook (or home chef) are addressed, followed by chapters covering “The Basic Science of Cooking,” ingredients, tools list, and a conversion chart.
All this training wouldn’t be helpful without the essential learning elements of demonstration and practice. Over 500 full-color photographs allow readers to see “how it’s done,” and recipes at the end of each section allow readers to test what (or if) they’ve learned. Olivier Said and Chef Mick C. tempt with irresistible dishes that encourage the use of new skills.
Kitchen on Fire! is not designed to make non-cooks into cooks, or cooks into better cooks; its aim is to supply the information that will help home cooks evolve into home chefs. It is especially appropriate for beginner and intermediate cooks, as well as cooks that think they already know it all. (Published: November 22, 2011)
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