I'm Just Here for the Food: Food + Heat = Cooking,Books,Free Shipping,1584790830,

	I'm Just Here for the Food: Food + Heat = Cooking by Alton Brown
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Product Details Binding Hardcover Dewey Decimal Number 641.5 EAN 9781584790839 ISBN 1584790830 Manufacturer Harry N. Abrams Number Of Items 1 Number Of Pages 288 Publication Date May 01, 2002 Publisher Harry N. Abrams Availability Usually ships in 24 hours Product Description 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 Pépin 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 Known as the successful host of Good Eats currently airing on the Food Network Channel, Alton Brown brings an MTV style to food and cooking. He applies his winning formula of pop culture combined with history, science and common sense to his first cookbook. He offers his formula of food preparation ('food + heat = cooking'), explaining each process and food element in quirky sound bites. Starting with searing and taking in grilling, water and eggs among other elements, he uses diagrams, captions, sidebars and footnotes. Each module has a master recipe that applies the tactic explained to a dish and is followed by several others to emphasize the lesson. He carefully integrates his recipe to produce a comprehensive repertoire, whether it's Skirt Steak: The Master Recipe, Chicken Piccata or Lamb 'Pot Roast.' Despite its unconventional style, this is a solid volume presented in a lively, fun manner guaranteed to put cooking in the reach of just about anyone: Alton Brown + Cook = Success. Copyright 2002 Cahners Business Information, Inc. 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 began his television career as a cameraman and eventually became a director of commercials and corporate films. When he wasn't shooting, he was cooking and watching cooking programs, which he constantly criticized as dull and uninformative. Tired of the griping, Brown's wife (and now producer) DeAnna suggested that they do something about it. They moved to Vermont so that Brown could attend the New England Culinary Institute. During the years of study that followed, Brown concocted a new kind of food show, one which he would write, direct, and star in. It came to life as Good Eats, now one of the top-rated shows on Scripps-Howard's Food Network. This is Brown's first book. Customers who bought this item also bought I'm Just Here for More Food: Food x Mixing + Heat = Baking Alton Brown's Gear For Your Kitchen I'm Just Here for the Food: Version 2.0 On Food and Cooking: The Science and Lore of the Kitchen Emsa Perfect Beaker Measuring Beaker Customer Reviews for: I'm Just Here for the Food: Food + Heat = Cooking Rating - Understanding how it works, not just recipes I love this book. This is not a typical cookbook. This book teaches you the principles of successful cooking. Rather than hashing out ingredient lists and blind processes to follow, Alton Brown actually explains why you sometimes use Baking Powder Vs. Baking Soda, why you should leave batter lumpy or mix it to death, and how higher heat doesn't always mean faster cooking - especially with success. In some ways, this is a geek book. If ... Read More Rating - Christmas present I gave this book to my son-in-law for xmas, it was on his wish list so how can you go wrong. He was thrilled, & no returns. Rating - This book is a waist of space This book is a waist of space I am a big fan of Alton Brown. I have seen every show I can and learned a lot about the science of food and cooking. I have his book on how to arrange a kitchen and he gives very good advice. This book was an incredible disappointment. One of my problems is that it does not have much useful information in it. For best thing about this book is how to brine shrimp. We tried the chicken brine with freshly juiced ... Read More Rating - great i love this book, it is broken up by cooking methods (i.e. boiling, roasting, etc.) and each is explained. the best part are the magnets that come in it...you see! see more reviews See all books by author Alton Brown

Books : I'm Just Here for the Food: Food + Heat = Cooking