The Anatomy of Fire
From butchery to the perfect cook: cuts, heat, technique, sauces and the respect great meat deserves.
The DUKAI Culinary Library · Volume 02
The Anatomy of Fire
Meat, Flame & the Art of Cooking
From butchery to the perfect cook: cuts, heat, technique, sauces and the respect great meat deserves.
Original culinary volume · Full manuscript in preparation
Read individual published dishes in the Recipe Book. Manuscripts and unreleased book interiors stay private.
A closer look · 02
More than a collection of recipes.
An exploration of the ingredients, techniques and stories that give the subject its character.
Look closely. Learn by doing.
The digital format is being designed for photographs, clear working methods and selective films from the kitchen. Images linked to specific recipe steps will only appear where the preparation has actually been documented.
Created with care, released when ready.
This book is still being written and assembled. Full manuscript chapters are not yet public, and no edition is being offered for purchase or preorder.
The conversation begins here
Food is meant to be shared. So are ideas.
Which ingredients, stories or techniques would you love to explore through The Anatomy of Fire?
Send a suggestion, a question or simply register your interest in this forthcoming edition.
Share your thoughtsThis is an expression of interest, not a purchase or subscription.