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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
Alton's "scientific" approach to cooking and the ease with which he explains "why" you do what you do to get great results enables you to apply this knowledge to... Read morePublished 3 days ago by thrifty
I got this after I went to culinary school, and find that for serious home cook, this is the perfect guide to making you ready to do nearly anything that a $40,000 culinary arts... Read morePublished 5 days ago by D. Miller
Awesome book, I know more about the science that goes into cooking and now sound smarter than I should. This book breaks it down so a a middle school child would understand. Read morePublished 12 days ago by Robert Jenkins
This is the first book where as I'm reading it I can hear the author's voice in my mind telling me what is going on. Read morePublished 16 days ago by Frank
I'm just retired and learning to cook (wife still works) and this book is fun, informative, opinionated, interesting. Read morePublished 23 days ago by Richard G. Darby
I bought this as a Christmas present for a young grandson who is interested in cooking - it was recommended to me by a niece who is herself a gourmet cook. Read morePublished 2 months ago by Abigail's Daughter