I'm Just Here for the Food: Food + Heat = Cooking | 
|  | | | Title: | I'm Just Here for the Food: Food + Heat = Cooking | | Author: | Alton Brown | | Publisher: | Harry N. Abrams | | Type: | Book / Hardcover | | Publication Date: | 01 May, 2002 | | ISBN / ISBN-13: | 1584790830 / 9781584790839 | | List Price: | $32.50 | | You Save: | $11.05 | | Amazon Price: | $21.45 | |
 This book is also available, brand-new, from 3rd-party marketplace sellers at Amazon.com, from $12.95. |
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| Editorial Review / Publisher's Information:
Product Description
Blending humor, wisdom, history, pop culture, science, and basic cooking knowledge, the host of Food Network's Good Eats presents an indispensable, innovative, and instructional cooking guide that features various cooking techniques accompanied by a "master" recipe for each technique, and provides a
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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Customer Reviews:
• This Book Is A Waist Of Space 24 November, 2007
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.
- Reviewed by customer ID: A3256YK6UWQOZ6
• Christmas Present 15 January, 2008
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.
- Reviewed by customer ID: A1QH3U0LHZ513D
• Understanding How It Works, Not Just Recipes 31 January, 2008
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.
- Reviewed by customer ID: A1GT4POD4MSEST
• Amazing! 21 August, 2007
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!
- Reviewed by customer ID: A366EXQROV5TY9
• Great 04 September, 2007
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!
- Reviewed by customer ID: AK16CSZZHQ3SF
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