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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
This really helps learning to cook and understand the relationships in creating dishesPublished 25 days ago by Cap10Pete
Book was in excellent condition. Book provides great information from and enjoy the scientific perspective.Published 25 days ago by TS_Sanchez
I got to this through the TV show and I really like it. It may be a bit too jovial for some, but I really enjoy learning more about cooking than just following the receipts. Read morePublished 1 month ago by Richard
Lots of great recipes and ideas from one our time's most innovative cooks. If you enjoyed "Good Eats", this is a must-have!!Published 2 months ago by George Beever