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I'm Just Here for the Food: Food + Heat = Cooking (Hardcover)
by Alton Brown
| Category:
Cookbook, Gastronomic science, Culinary Arts & Techniques |
| Market price: ¥ 368.00
MSL price:
¥ 338.00
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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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Author: Alton Brown
Publisher: Stewart, Tabori and Chang
Pub. in: August, 2002
ISBN: 1584790830
Pages: 288
Measurements: 9.1 x 9.1 x 1.5 inches
Origin of product: USA
Order code: BA01077
Other information: ISBN-13: 978-1584790839
Language: American English
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Rate this product:
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- Awards & Credential -
One of the best received cookbooks by the guru of "Good Eats." |
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- MSL Picks -
Do you understand convection and conduction? How microwaves heat as opposed to ovens, grills, broilers, and stove tops? Anyone who explains the way that cooking with water works by drawing diagrams of Lucy and Ethel eating candies from a conveyor belt has got to have a few screws loose, right? Or maybe he's finally hit on an interesting way to explain something most people would find boring! Alton Brown maintains that if you know and understand the basics, you can do pretty much anything you want in the kitchen.
To this end he includes "master profiles" of basic techniques, like searing. He gives us all the info we need to master the basic technique and move on, and there's always that little Alton touch of humor somewhere in there. For each method presented, there are also several recipes. In the case of searing you'll find Skirt Steak: the Master Recipe, Cast-Iron Duck, Red Flannel Hash, Bar-B-Fu, Blackened Tuna Steak, and Pan-Seared Portobello Mushrooms.
We've made quite a few recipes from this cookbook, all of which have ranged from solidly good to absolutely splendiferous. The fried calamari is the most tender, crispy fried calamari I've ever had in my entire life. I never though I'd like corn dogs, but when given the typical Alton spin-job, the recipe is top-notch! The brined and roasted turkey has become our standard recipe - everyone raves about our amazingly juicy and flavorful turkey. One of our first thoughts upon trying the fried tofu (right after "OH MY GOD!") was, "hey, I bet mushrooms would be really good marinated and fried like this!" (And they were.)
There are some mild negatives. While the directions are clear and well-laid-out, it seems like Alton occasionally forgets a tiny detail (nothing serious like whole recipe steps - just little things it would have been nice to know). The color scheme of this book is really ugly. Since this book just covers basic cooking techniques, Alton doesn't get into baking and stuff. And, lastly, the index is poor. If you want to find a specific recipe, you're better off remembering the basic cooking technique and looking it up that way. But this is such an incredibly handy cookbook to have that ultimately, those miniscule problems are far outweighed by the amount you'll learn here. Alton truly can teach you to be a better cook!
(From quoting H. Grove, USA)
Target readers:
Really great book, one that everyone should own. Fans of "Good Eats" will appreciate it even more.
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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.
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From Publisher
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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| View all 8 comments |
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. |
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! |
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! |
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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