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Summary: Great for Guys and Those Learning to Cook
Review: I gave this book to my husband and he LOVES it. It has humor, and tips that fit right up a man's alley. Alton is the only cook I know that manages to get his cooking supplies at that hardware store. The book combines science and long lost cooking sense to teach the basic principals of cooking. It explains what pan is best and why things cook the way they do. This book is more about how to cook than what to cook, although there are some great recipes in here. If you know someone who is reluctant to learn to cook, or a man who thinks cookbooks are only for ladies, this is a must buy.
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Summary: A book that delves into the "whys" as much as the "hows"
Review: When I initially picked up this book, I expected something similar to the material that other Food TV chefs have published: Recipe books. Upon opening it, however, I was quite pleasantly surprised to discover instead a well-written, almost textbook-like tome of cooking technique. Brown's writing style is familiar and entertaining, letting the reader easily get involved. He backs up his assertions with facts of science and logical explanations, eliminating questions before the reader even has a chance to formulate them. I read this book cover-to-cover over the course of a few days, something that would be impossible with other technique books such as those published by the Culinary Institute of America. I would definitely say that this is the best cooking-related book I currently own, and eagerly await future material from Brown.
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Summary: Strange and wonderful...
Review: If you like cooking and you like to learn, you will probably like this book. I'm Just Here for the Food goes beyond being a simple cookbook filled with recipies, like his show it is a tour of cooking tecniques and ingredients that entertains while it educates.THE POSITIVE First: I love the paper; however it is so robust I keep thinking that I accidentally turned too many pages. Second: The design is strong. Not what I expected from a "cookbook" but something I should have expected from Alton. Third: It is a hefty book, at least twice the size of what I thought it would be. Hoorah! Fourth: The writing is witty and fast moving. This book does not bore - I made the mistake off reading it before bed and I did not drift off like I had expected, but instead became hungry, restless, and anxious to cook. Fifth: The things he does to grills and oven clean-cycles! Woo hoo! Sixth: The binding looks strong, and has a reasonable "lay-flat" quality. THE BAD: First: He should have had a proofreader look it over one last time. At a casual glance I have already found two places where sentences are cut off before he meant to end them, and in more than one case a header is at the bottom of a page and then again on the top of the page where that topic is covered. Probably my publishing background showing through here. I have not checked all of the recipes yet. I hope they are complete. Second: Though his verbal suggestions were clear, it could have used some more illustrations to clarify his points and photographs would have done a marginally better job at communicating than the style of art the book uses. Third: though Alton says he routinely photocopies recipes from other cookbooks it looks as though the software list in his book would not photocopy at all. Fourth: Because the paper is uncoated, it is not kitchen friendly. It soaks up bacon grease like a sponge. (Don't ask.) Fifth: Cross-references in the text do not say what page to look on for the article in question. THE STRANGE The only thing that really shocked me was that he included so many actual recipes instead of more cooking guidelines. I don't really need any more recipes; I can't use all the ones I already have access to. I really want hints and tips to make me a better food handler. <grin> You know, general guidelines like "Chicken needs to be cooked to X degrees and here is how white meat needs to be treated differently than dark, and here is how you do it in these different cooking methods." Also, I expected him to slay more "Cooking Sacred Cows" like sear after primary cooking instead of before, or whatever. Another thing I was hoping for was a larger list of substitutions. FINAL EVALUATION. Though not exactly expected, this book is very cool and I'll be handing it out for birthday and holiday gifts. Except for the editing the rest of the technical facets were amazingly well done. He is working with some great people; I would not have guessed it was his first book.
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Summary: Good Eats and why !!!!
Review: Reading this book is just like having Alton Brown appear in your own kitchen. He has a terrific way of explaining all things related to food and the preparation of food - resulting in some very easy to follow directions resulting in GOOD EATS !! I love his approach and the way he uses simple illustrations to get his points across. This is a book I will use over and over again.
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Summary: book of science
Review: what an amazing book! let me first say that if you expect a cookbook, then you will be very disappointed. this is not your traditional cookbook but instead a journey into the science of cooking. i have both an undergraduate and graduate degree in food science, that is, the science of food and i find this a great book for the everyday user. this book puts cooking into basic scientific principles where anyone can understand. i am also an avid viewer of the show and for those that have seen it, the book has a similar layout/approach. this book should be used as a reference for your own creative ventures though it has some tastey looking recipes enclosed with not a lot of crossover with the show. i encourage anyone interested in the whys and hows of cooking to invest in this book. it is sure to take a prominate spot next to my joy of cooking and the cook's bible.
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Summary: A new classic! Good information, OUTSTANDING presentation
Review: If you care enough about food to be reading this review, but don't know who Alton Brown is, all I can say is, "For shame! Get thee to a cable or sattelite provider that has the Food Network, then watch every episode of Good Eats!" I'll wait till you're done... Now that you know who wrote this book, I'm sure you'll understand why I pre-ordered it the second I heard it would be coming out. As you know (you do know now, right?) Alton Brown is the "Mr. Wizard" of cooking. He presents the science behind all kinds of cooking in a way that anyone can understand and enjoy. "I'm Just Here For the Food: Food + Heat = Cooking" is the first in what will hopefully a series of books about the scientific principles underlying various recipes and cooking methods. This book focuses almost exclusively on the various methods of applying heat to food, what they do, how they affect foods, and how to control them. The presentation (in form and visual style) is reminiscent of a grade school textbook, but the text is light, easy to understand, and very witty. Alton Brown is not a lightweight when it comes to erudition, either, but somehow the man can quote Brillat-Savarin and Greek philosophers without sounding stuffy. I only wish Brown had been there to collaborate with Harold McGee on "On Food and Cooking : The Science and Lore of the Kitchen" (ISBN 0684843285, still the most comprehensive work on food science and history available), or to give style tips for "The Curious Cook: More Kitchen Science and Lore" (ISBN 0020098014, and a good read nonethless). While those books may be more comprehensive and technically-oriented than this book, the style can get kind of tough to handle in those books. As I have said, "Food + Heat = Cooking" focuses on cooking methods, rather than ingredients, which is a bit of a switch from the usual style of Brown's TV show. He doesn't ignore the ingredients, though. Instead, he choses to present each ingredient in the context of a method of cooking, and discuss the effects of the cooking methods on the ingredients. It's an interesting approach, and one that results in a more recipe-oriented approach than any of the other works I've read on the science of cooking. (I've also read "The Science of Cooking"/ISBN 3540674667 and "The Inquisitive Cook"/ISBN 0805045414). In other words, this is not just a text book, it's also a cookbook. I really admire Brown's ability to balance the two goals. My only complaints are that the book could have used a bit more editing (there were several typos and some minor factual errors), and the paper stock was a bit too thick, so that I always felt like I was turning two or more pages at a time. Minor faults, I know, but I don't want you to think I didn't try to find fault with the book. I strongly recommend this book to anyone interested in the principles of cooking and how to apply them in real-life situations.
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Summary: It's all...good eats!
Review: If you've watch the infamous show on FoodTV, then you'll love this book. Alton teaches you HOW to cook, not just WHAT to cook. Heck - most people can follow the directions on the back of a box. But how to create your own recipies using science? Now THAT is a challenge. Alton guides you though all sorts of scary situations - from how to correctly grill a chunk of meat (it's tougher than you think - the process, not the meat) to how to boil water for pasta. And don't think the book is devoid of step-by-step directions (ie recipies) - he's thrown in a few of his favourites along the way. If you want Cooking for Dummies - pick up Betty Crocker. If you want the ins and outs of cooking the best good eats possible - pick up Alton Brown.
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Summary: As much really learning to cook as a collection of recipes
Review: First off, everyone who is a fan of Alton Brown and Good Eats on Food TV NEEDS to buy this book. Second, anyone who REALLY wants to learn how to cook, and not just follow recipes, should buy this book. What is almost unique about this book (Cookwise by Shirley Corriher is similar) is that it is more about explaining how and why cooking happens (i.e. what REALLY happens when you put a piece of meat in a hot pan, and as a clue, 'sealing in juices' is not the correct answer) than is a traditional cookbook, which is just a collection of recipes. Think of this book as an advanced amateur cooking course in a book. In this book, recipes are not divided by type of food (meat, veg, desserts, ...) or course (appetizer, entre, ...) but by cooking method (grilling, saute, poach, ...). While I just received the book, I have used several of his recipes (from Food Network) and know they work fine. His roast turkey is, without a doubt, the best I have ever eaten, and is now the only way I will cook a turkey. There is also a 37 or so page appendix in the book, covering things like meat cuts, knives, pots and pans, Alton's favotite cokbooks, sources of supplies, and the like. Lastly, there is Alton's sense of humor, spread throughout the book. I love it! Now for the downside: If I could have, I would have awarded this book 4.5 stars, because of the poor job of editing/proof reading/typography that was done on it. This is not Alton's fault, but that of the publisher. Examples? Sure: Subheads repeated on bottom of 254 and top of 255, ditto on 258 and 259. Shame on you, Stewart, Tabori & Chang, publishers. In short, If you really like to cook, and want to grow in your culinary knowledge, you need to buy this book. And to Alton, get started on that book about batters, custards, and doughs you talk about in this one!
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Summary: Great book for fans and non-fans alike!
Review: This book is a terrific mix of what we fans of Alton's show Good Eats have come to expect from him. With plenty of the hows and whys of cooking along with several tasty looking recipes, this is a great book, especially for a first time writer. The pages of the book are nice and thick (good quality paper) and the illustrations are much like the ones used in the show. While I would have preferred more food-resistant paper, it is by and far well worth the wait! A Great cook's book!
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Summary: A cookbook for the real world....
Review: Alton Brown's book succeeds for the same reason that his show (Good Eats) does. Instead of focusing on dishes that most of us wouldn't eat much less be able to prepare he's taken a simple approach. Instead of laying out recipe after recipe, he explains the basics of several different cooking styles and provides recipes that not only take advantage of these cooking styles; but are also for the most part simple for anyone to accomplish. Emeril may be flashier; but I don't think there is anyone better that Alton Brown.
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