Purchase one of 1st World Librarys Classic Books and help support our free internet library of downloadable eBooks. Visit us online at www.1stWorldLibrary.ORG - - This work now offered to the public owes its origin largely to the following circumstance: On the return of the author from California and the city of Mexico, in November, 1901, his friend, the Rev. John N. Marvin, President of the Diocesan Press, asked him to contribute some articles to the Diocese of Albany. From these "sketches" of San Francisco this book has taken form. There are chapters in the volume which have not...

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.