The Asador: Mastering the Craft of Cooking with Fire - book II

"The Asador: Mastering the Craft of Cooking with Fire" is the most comprehensive series of books ever written on the Craft of the Asador, the professionals who cook with wood and fire. It covers Mankind's innate connection with fire since our culinary journey began some 200,000 years ago. The author wrote the manuscript based on his life-long study of the Craft. After the initial draft was complete, he sought out and visited live-fire culinary professionals throughout America and over 70 countries (e.g. Argentina, Uruguay, Spain, Brazil, Turkey, Italy, Afghanistan, etc.) on six of the seven continents, which he used to validate and improve his findings. Book I—"The Science and Psychology of Fire"—is organized into 39 chapters and is written for the reader seeking mastery in a traditionally methodical fashion (I.E. those who like to read instructions). It covers all aspects of wood, firecraft, the culinary application of fire, and a number of principles regarding live-fire cooking and entertaining. Book II—"Global Live-Fire Techniques"—contains 50 stand-along chapters with detailed step-by-step photos catering to those seeking mastery of specific techniques (I.E. those who hate reading instructions). It also covers 46 global live-fire methods spanning Mankind's entire culinary experience on Earth (e.g. spits, plancha, direct coal grilling, ash-roasting, etc.). Additionally, it has over 100 supporting recipes and 3 special chapters tailored for those who live in urban areas, deployed military, as well as those who may find themselves in a natural disaster "prepping" scenario. Book III—"The Live-Fire Steak"—will be 26 chapters (due in late Spring 2016) and will follow the same format as the first two books; however, it will be limited to mastering Mankind's most "manliest" cut of meat: the beef steak. The author has plans to visit the remaining 13 American states and another 35 countries researching how the world's best Asadors prepare the live-fire steak.