I'm Just Here for the Food: Food + Heat = Cooking
by Alton Brown
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Book Summary Information
Author: Alton BrownEdition: Hardcover
Audio: English (Original Language); English (Unknown); English (Published)
Published: 2002-05-01
ISBN: 1584790830
Number of pages: 288
Publisher: Stewart, Tabori and Chang
Product features:
- ISBN13: 9781584790839
- Condition: NEW
- Notes: Brand New from Publisher. No Remainder Mark.
- Click here to view our Condition Guide and Shipping Prices
Book Reviews of I'm Just Here for the Food: Food + Heat = Cooking
Book Review: A must for even seasoned cooks!
Summary: 5 Stars
I love watching Alton Brown on FoodTV and followed his recommendation for deep frying turkey (see it on YouTube - it is hysterical) by brining it first - it turned out FANTASTIC! It was then I realized that maybe I don't know as much about the science of cooking as I thought, though I am a pretty good cook.
I purchased this book for both my brother (an experimental cook) and myself. I have not finished it yet, but what I have read thus far has been enlightening and of course, very entertaining. I am certain, like the turkey I will find other gems that make a big difference in some of the things I make.
As an aside - the meat magnets are funny and informative - a mini farm on my refrigerator!
This is a good book for ANYONE who really wants to learn to cook, or is just interested in the scince of cooking - which is quite interesting - really!
Summary of I'm Just Here for the Food: Food + Heat = Cooking
As host of Food Network's Good Eats, Alton Brown entertains and informs viewers with a lively mix of wit blended with wisdom, history with pop culture, and science with the kind of common cooking sense that our grandmothers took for granted. In this, his first cookbook, Brown presents readers with an instruction manual for the kitchen, combining 60 wide-ranging recipes with a wealth of culinary information that allows anyone--at any level of expertise--to understand the whys and wherefores of cooking.Alton Brown, host of Food Network's Good Eats, is not your typical TV cook. Equal parts Jacques P?pin and Mr. Science, with a dash of MacGyver, Brown goes to great lengths to get the most out of his ingredients and tools to discover the right cooking method for the dish at hand. With his debut cookbook, I'm Just Here for the Food, Brown explores the foundation of cooking: heat. From searing and roasting to braising, frying, and boiling, he covers the spectrum of cooking techniques, stopping along the way to explain the science behind it all, often adding a pun and recipe or two (usually combined, as with Miller Thyme Trout).
I'm Just Here for the Food is chock-full of information, but Brown teaches the science of cooking with a soft touch, adding humor even to the book's illustrations--his channeling of the conveyer belt episode of I Love Lucy to explain heat convection is a hoot. The techniques are thoroughly explained, and Brown also frequently adds how to augment the cooking to get optimal results, including a tip on modifying a grill with a hair dryer for more heat combustion. But what about the food? Brown sticks largely to the traditional, from roast turkey to braised chicken piccata, though he does throw a curveball or two, such as Bar-B-Fu (marinated, barbecued tofu). And you'll quickly be a convert of his French method of scrambling eggs via a specially rigged double boiler--the resulting dish is soft, succulent, and lovely. But more than just a recipe book, I'm Just Here for the Food is a fascinating, delightful tour de force about the love of food and the joy of discovery. --Agen Schmitz
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