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


The host of Food Network's "Good Eats" entertains and informs viewers with a lively mix of wit blended with wisdom, history mixed with pop culture, ... Show synopsis

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

Overall customer rating: 5.000

Basics, but not just for beginners

by dmbc on Jun 23, 2007

People would say that I'm adept in the kitchen, but even so, I like this book. It covers some things that one might say are impossibly easy -- like how to correctly crack and egg -- but then again, I've seen plenty of people mashing eggs and getting shells into everything. And even when I know how to do something, it's still interesting to know why it works the way it does. Or to find our that there's a better way. And of course, it's often the simple things that foul up a meal. The meat may be fine, but how many people can make a gravy or a pan sauce that comes out right every time? With Altom Brown's chapter on sauces at hand, it should be a lot more foolproof. Like other folks who didn't go to culinary school, I learned how to cook from my parents, from recipes, from friends, and from trial-and-error. If I had this book years ago, I might have been able to avoid some of the error and made sense of some of the recipes that went wrong along the way. Most recipes are little more than lists of ingredients and basic instruction. This book takes it much further, giving explicit details on technique that walk you through every step of the process. Although this book does have recipes, I wouldn't call it a cookbook, because most of what is here is techniques, definitions, and explanations of how and why things do what they do when you cook them. And all of it is written in Alton Brown's sort of quirky style. If you like him on TV, you'll like the way he explains things in this book.

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