Yes, thanks to good folks like you, there are now 2 books out there in the marketplace, ‘Fire Hall Cooking with Jeff the Chef' and the newly released, ‘Where There's Food, There's Firefighters.' As you can imagine, there's a sordid tale behind the development of these cookbooks. I have to warn you though, it's not pretty. But if you're one of the many that just can't pass a wreck without having a look, then this foreword's for you….

NOTHING TO SEE HERE, MOVE ALONG!

I said there's nothing to see here, move along! Excuse me, but this is a no-rubbernecking zone, so just keep your eyes on the road, we don't need another accident here to clean up, we're busy enough with this one as it is ... Oh, it's you! Sorry, I didn't recognize you at first. Hey Cap, would you mind if I chatted with my friend here for a second?

That's my captain. We've been so busy today that we haven't had a chance to eat at the fire hall yet, so he's cutting me a little slack here. Once the food's safely in his stomach, however, it may be a different story.

So how have you been? As you may have heard, we're back, and I say “we” because it's thanks to you that I got the chance to write a second book. When my debut, Fire Hall Cooking with Jeff the Chef, hit the shelves, I was often asked, “so, how do you think the book will do?” I'd reply, “I hope to sell three copies worldwide.” I figured it was best to be realistic and keep my expectations low to avoid disappointment. I have to admit, though, that my dream was to sell enough copies that the publisher would ask me to write another one.

Six months after the release of Fire Hall Cooking, I got a call from Ruth Linka at Touchwood Editions with the news that they had ordered a second printing. “When do you think you'll have a second book ready?” she asked me. I was completely humbled. You should be too because we're a team here, you know. I'll tell you, words alone can't express how much I appreciate you recommending Fire Hall Cooking to others. I'm convinced that's how the book sold — by word of mouth, your word of mouth. Thank you. You've certainly inspired me, and just like the goofy kid back in school, ”don't encourage the boy or he'll just keep doing it!” So, while I'm thanking you, others may in fact be cursing you.

I remember you saying that you like how the fire hall recipes are based on everyday ingredients—stuff you usually have on hand. Well, this new book continues with that tradition, with a few minor exceptions that you'll find listed in Fire Hall Essentials. Stock up your pantry with this small list of items – available at a reasonable price in the Asian foods section of your local grocer—and you'll be ready to fire up your kitchen ... in a good way, of course.

When people tell me they've picked up Fire Hall Cooking, I'll ask if they've tried any recipes. The answer I often get is, “Not yet, I'm just enjoying reading the book.” I know, an odd reply for a cookbook. So, due to popular demand, I've dug up another batch of firehouse stories for you. Yes, we're going behind the big overhead doors for another fun-filled look at fire hall life.

A misconception some people had about Fire Hall Cooking was that the recipes were designed to feed large groups of people. Well, the truth is that since some fire halls have as few as four firefighters on duty, the majority of the recipes were designed for groups of four to six, four being hungry diners (as in famished firefighters getting back to the hall late at night after fighting a fire) and six being mere mortals with more reasonable appetites. The recipes in this book follow the same trend.

Like Fire Hall Cooking, this book will help you prepare food for any time of day and any kind of food hankering. Yes, we've combed the globe for another collection of diverse dishes that make sitting down for a meal together great. And I say “we” here because the recipes again come from various sources—mainly firefighters and friends who have either contributed recipes or inspired their development. Hmm, considering all these similarities to my first book, do you think I've fallen into the formula trap?

Well, not exactly. I realize that since Fire Hall Cooking came out you've grown as a chef, so I've included several ... well, call them more advanced recipes, with the hope that they'll enable you to dazzle others with your culinary brilliance.

Don't let that intimidate you, however. My goal, as always, is to make the gourmet easy. In a fire hall time can be tight, just like when you get home from work and have to feed your family with activities beckoning. So, as a means of survival – and believe me, fire hall chefs feel more heat under their collars from ravenous crewmates than they do battling a basement fire – we've learned to adapt and create shortcuts to break down recipes and simplify them. Yes, the smoke-eater fraternity sympathizes with dinner dilemmas.

By the way, nothing makes me happier than hearing that a recipe I shared worked for you. It's what this whole wacky cookbook-writing dealybob is all about. Given that we firefighters are all about helping others, it certainly is rewarding to know that the recipes shared are helping you make good food and good times for friends, family or for your second family at work.

Having said that, I also must confess to reports of recipes that went awry. Despite rumours to the contrary, firefighters aren't hired for their cooking skills. Becoming a good fire cook takes time and tutelage from senior fire chefs. Firefighters learn by watching others, by trial and error and by experiencing the thrill of victory and the agony of defeat – as judged by the “critics” in the hall. That's how I learned, and to be honest, I still feel that I have much to learn – perhaps even about the art of being very specific in writing recipes.

For example, Fire Hall Cooking featured a recipe for Coconut Curried Rice. The rookie at No. 13 station was given the task of interpreting this recipe while the meal's head chef left the hall to drive the district chief on his rounds.

When the crew dug into their meal a panicked call for “water, water!” went out. No, it wasn't the heat from the curry. “Oh man, what's with the rice?”

“Well, I followed Jeff's recipe word for word,” the rookie replied in defence.

Initially, I took the heat. However, a forensic audit and inquiry launched by the chief's driver revealed that instead of 1 cup of chicken broth (being liquid) the rookie had used 1 cup of straight-up chicken bouillon powder. For the poor dining firefighters it was like trying to swallow a salt stick.

As it turns out, the chef at No. 11 also made this flub, so I should share the blame since I am the common denominator here. As per my firefighter job description, I'm with you in good times and bad.

Well, traffic is backing up here and the tow truck is just pulling in, so I should get back to work. Hey, did you happen to receive that “Instructions-for-Life Mantra” chain e-mail the Dalai Lama is said to have penned? As a parting thought I'll leave you with this, Hello Dalai's key to life: “Approach love and cooking with reckless abandon!”

So get out there into that big bad kitchen world of ours, recipes in hand, and cook, love and smile like there's no tomorrow. Yes, once again it's time for food, folks and firehouse fun!

Want to find out how Jeff's debut, ‘Fire Hall Cooking with Jeff the Chef' came to be? Then simply click here for the book's foreword.