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.
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Amazon.com Review
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
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 Understanding how it works, not just recipes ( bigbandjohn )
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 you love cooking and want to know why, then this is the PERFECT book for you.
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Christmas present ( dsardina1 )
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.
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 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 oranges and we gave it -1 star out of 5. This is not a cookbook. I will never take this book off my cookbook shelf; it was a wedding gift from my wife.
This book is waist of bookshelf space. Watch the shows you will get higher density of information. And yes his shows are 17 minuets of fun and 5 minuets of information.
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great ( everythingporter )
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!
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Amazing!
As a fanatic of Alton Brown, I loved this book. I got it for my birthday thinking it would be a nice cook book, but it was so much more than that. It had the history and the science of cooking, and as Alton explains, the science of cooking is very important. If you like Good Eats, you'll love this book too!
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