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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
It arrived ontime. I love Alton Brown's books and videos-this was on the par with other products I have bought.Published 10 days ago by T. Darling
I am new to cooking in the sense of knowing what I am doing. I have followed recipes and some of turned our good, some have turned out great but this book helped me understand the... Read morePublished 13 days ago by Quintin Brown
I simply liked the Good Eats series a little better, but this is not bad at all.Published 1 month ago by Patricia Meek
This really helps learning to cook and understand the relationships in creating dishesPublished 3 months ago by Cap10Pete
Book was in excellent condition. Book provides great information from and enjoy the scientific perspective.Published 3 months 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 3 months ago by Richard