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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
Greatbook, a must read. A surprising amount of science, and lot of cooking. Loved it!Published 9 days ago by Lava
I love Alton Brown and his TV show and many of his articles. He is a top notch chef and food impressario. Read morePublished 20 days ago by Peter
If you want to be a better cook, you need this book. It will help you understand the basics of cooking in a fun and interesting way. Alton is the science guy of food.Published 22 days ago by MIlkman
What can I say? It's a killer remaster of the classic. A highly recommended portal into Alton Brown's world, where he focuses on the basics we all need to know. Good Stuff :)Published 1 month ago by Jacob Russ
A really good book that explains not only how to cook food but WHY you are cooking it that way. Includes lots of meat information.Published 1 month ago by Lizzie
Great book, Brown's sense of humor makes for enjoyable reading with a good number of useful cooking hints and a lot of reference material.Published 1 month ago by Amazon Customer