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I'm Just Here for the Food: Food + Heat = Cooking (精装)
by Alton Brown
| Category:
Cookbook, Gastronomic science, Culinary Arts & Techniques |
| Market price: ¥ 368.00
MSL price:
¥ 338.00
[ Shop incentives ]
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| Stock:
Pre-order item, lead time 3-7 weeks upon payment [ COD term does not apply to pre-order items ] |
MSL rating:
 Good for Gifts |
| MSL Pointer Review:
Full of facts and information, whys and hows and great recipes, this book is a basic cookbook every kitchen needs. |
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AllReviews |
1 Total 1 pages 8 items |
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Publishers Weekly (MSL quote), USA
<2007-11-25 00:00>
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. |
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Chris O'Regan (MSL quote), USA
<2007-11-25 00:00>
Alton Brown explains the science of cooking but don't be afraid because he manages to explain things clearly and in a way that will not put you to sleep. This book is about learning how things cook and how to apply each cooking method to your morsel of food. It also explains what kind of tools (not gadgets!) you should have in your kitchen - I just bought my cast iron frying pan! Just like his show, Brown provides a wealth of anecdotes to drive home the point. A must for every kitchen! |
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A reader (MSL quote), USA
<2007-11-25 00:00>
This book is an excellent manual describing cooking techniques and the preparation of meat and veggies. Alton maintains in this book the humor and quirkyness that have made his show such a hit on the food network. The instructions are lucid, and there are a number of easy-to-follow diagrams and cartoons. Recipes from his show and new ones are included. My only quibble is the lack of desserts, breads, etc. - please, Alton, another book soon! |
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Tiffany Herald (MSL quote), USA
<2007-11-25 00:00>
As 'Good Eats' success began to blossom, Alton decided to try his hand at a book. As fans began to wait in anticipation of 'I'm Just Here For The Food: Food + Heat = Cooking,' it was assumed that this book would be a take off from his show 'Good Eats'. However, it is not, but does show you what Alton enjoys most of cooking - the science, the understanding of what goes on in the kitchen.
The book's chapters are divided into cooking processes, such as grilling, braising, microwaving and more. In each chapter, he explains the type of heat, what method is best for applying this heat and some recipes as examples. By understanding the heating process, and thus, the science behind cooking, the more in control of each meal or recipe you will be. He explains scientific terms in a manner in which a layman can understand. He also explains those unspoken rules to cooking that most cookbooks do not explain, either from the assumption that you went to culinary school too, or because the writer did not know these rules either. His usual humor and wit is ever present in this book.
In fact, you feel like Alton is actually reading the book to you! He uses his own terms for things, such as 'software' (food), 'hardware' (pots, pans, and utensils) and 'application' (cooking process). He even has funny diagrams and photographs in case you wanted an extra chuckle. Also included in this book is an explanation of ingredients, such as the varieties of butter: unsalted, clarified, whipped, buttermilk and margarine. So, if you were at all confused, you will no longer be. At the end of the book, he includes recommended reading, so we can be just as smart as he is, plus places to purchase our food and supplies! And not only was this a great book, it received a James Beard Award in 2003 for the Best Reference Book!
I read the book and I thought, this doesn't sound too bad but I found myself miserable. I just was frustrated after a week... it was very regimented. I did benefit by eliminating my coffee habit with the help of a wonderful coffee substitute called soyfe e (www.soyc offee.co m) Its made from soybeans which is a godsend for those trouble with hot flashes like myself. Another book I bought was the South Beach Diet book. I read that book and found the plan to be made up of things I would eat and the items were normal grocery store items so no hunting at the health food stores or buying online.
So, you just have to buy it now, because! Seriously, if you want to understand more about what is going on in your kitchen, and how to enjoy your cooking, buy this book!
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Just Rie (MSL quote), USA
<2007-11-25 00:00>
I received three requested cookbooks for Christmas: Rachel Ray, Paula Dean and Alton Brown's I'm Just Here for the Food: Food + Heat = Cooking. Hands down, Alton Brown's book is my favorite. It's less a recipe book and more a cooking technique book. It's already made me a better cook over all instead of teaching me to make a few dishes really well. I've used a variety meat cuts, meat types & fresh herbs than every before.
He explains the science of cooking and why this cut of meat would be better roasted than braised. He devotes an entire chapter to eggs, how to cook them, how to use them, store them, etc. He even explains the best way to crack an egg and he's right! One chapter is all about sauces: stock, roux or emulsions; and when each will work best.
Don't get me wrong, this isn't just cooking for dummies.This is cooking for geeks that can already cook. There are recipes in this book but for the most part, they're recipes that a cook can build on or use as part of another dish. |
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Matthew Dean Hill (MSL quote), USA
<2007-11-25 00:00>
'If you have to ask, you won't understand,' is a phrase that might very well apply to this, Alton Brown's literary Maiden Voyage. Host of 'Good Eats', the Food Network's most eccentric (and best, in this reviewers opinion) cooking show, Brown is not here to teach you how to make a fine, delicate Veloute (though one gets the distinct impression that he could teach us), or how to utilize the trendiest ingredients, techniques, and garnishes. Instead, he takes some of the basic, classic dishes and methods, explains why they work, and shows us not only the best way of doing something, but also, perhaps more importantly, how to avoid disasters. It's here where Brown really shines as a writer... his descriptions (aided by clever pseudo-1950's-pop-culture-kitsch artwork and diagrams) really spring off the page, and are often quite humorous. What better way is there to show us why we shouldn't bring water near hot oil than to show a little cartoon guy exploding, for example? It's funny, and it gets the point across. Sure, most 'seasoned' cooks/chefs/gourmets/food snobs know most of this stuff already, but never before has is been shown to us in such a fresh, original, witty way. I defy you to not learn a thing or two while also laughing yourself silly while reading this book! Highly recommended! |
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A reader (MSL quote), USA
<2007-11-25 00:00>
This book is an excellent introduction into the "how and why" of cooking. In a nutshell, it's a book devoted to understanding the "basics" behind searing, roasting, frying, boiling, braising, brining, and microwaving. What type of heat is used? What foods are best suited to the technique? What sort of pan works best? You get the picture.
This is NOT a recipe book chock full of colorful pictures of prepared food, like you might see in a magazine. The book contains recipes, but these are provided mainly as illustrations of the cooking techniques described. The idea is to understand why recipes ask you to do the things they do, not to provide step-by-step instruction on "1001 Ways to Cook Chicken".
True, there are more in depth books out there discussing similar issues. This book doesn't require a degree in chemistry to read, and can also be quite entertaining. If you're new the science of cooking, I suggest reading this and then moving on to one of the more in-depth sources Alton happily provides in the back of the book. If you already know a thing or two about the science of cooking (or have a degree in chemistry), you might want to check it out at the bookstore before you buy to make sure it's what you want.
Finally, to those who incessantly complain about the absence of pictures. I'm sure if you can snap off a few arty shots of convective currents and the interaction of meat with 500 degree iron surface on a molecular level, Alton would be more than happy to include them in the second edition. |
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Marcus J. Stitt (MSL quote), USA
<2007-11-25 00:00>
Modeled after his show, this book gets very focused into cooking techniques that exposes the chemistry going on behind the scenes. Alton Brown's knowledge, references, and wit make for a great read that is both educational and humorous. This book, which also includes a number of recipes, will help you understand how to avoid catastrophe and take on more in the kitchen than you ever thought you could. The book is especially good in encouraging anyone who hasn't experimented with different cuts of meat, to do so. It's informative, without being so scientific that its confusing to get through. After you read this, buy Shirley Corriher's "Cookwise", for greater detail and even more interesting recipes. |
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1 Total 1 pages 8 items |
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