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Alton Brown

Books similar toI'm Just Here for the Food: Food + Heat = Cooking

I'm Just Here for the Food: Food + Heat = Cooking Hardcover – May 1, 2002

by Alton Brown (Author)

242 ratings

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Blending humor, wisdom, history, pop culture, science, and basic cooking knowledge, the host of Food Network's Good Eats presents an indispensable, innovative, and instructional cooking guide that features various cooking techniques accompanied by a "master" recipe for each technique, and provides a vast array of food-related tips and advice. 75,000 first printing.

Print length

288 pages
Language

English
Publisher

Stewart, Tabori and Chang
Publication date

May 1, 2002
Dimensions

9.5 x 1.33 x 9.33 inches
ISBN-10

1584790830
ISBN-13

978-1584790839
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Editorial Reviews

Amazon.com Review

Alton Brown, host of Food Network's Good Eats, is not your typical TV cook. Equal parts Jacques Pépin and Mr. Science, with a dash of MacGyver, Brown goes to great lengths to get the most out of his ingredients and tools to discover the right cooking method for the dish at hand. With his debut cookbook, I'm Just Here for the Food, Brown explores the foundation of cooking: heat. From searing and roasting to braising, frying, and boiling, he covers the spectrum of cooking techniques, stopping along the way to explain the science behind it all, often adding a pun and recipe or two (usually combined, as with Miller Thyme Trout).

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

From Publishers Weekly

Known as the successful host of Good Eats currently airing on the Food Network Channel, Alton Brown brings an MTV style to food and cooking. He applies his winning formula of pop culture combined with history, science and common sense to his first cookbook. He offers his formula of food preparation ("food + heat = cooking"), explaining each process and food element in quirky sound bites. Starting with searing and taking in grilling, water and eggs among other elements, he uses diagrams, captions, sidebars and footnotes. Each module has a master recipe that applies the tactic explained to a dish and is followed by several others to emphasize the lesson. He carefully integrates his recipe to produce a comprehensive repertoire, whether it's Skirt Steak: The Master Recipe, Chicken Piccata or Lamb "Pot Roast." Despite its unconventional style, this is a solid volume presented in a lively, fun manner guaranteed to put cooking in the reach of just about anyone: Alton Brown + Cook = Success.
Copyright 2002 Cahners Business Information, Inc.

Product details

Publisher ‏ : ‎ Stewart, Tabori and Chang; First Edition (May 1, 2002)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 288 pages
ISBN-10 ‏ : ‎ 1584790830
ISBN-13 ‏ : ‎ 978-1584790839
Item Weight ‏ : ‎ 10.6 ounces
Dimensions ‏ : ‎ 9.5 x 1.33 x 9.33 inches

Best Sellers Rank: #172,656 in Books (See Top 100 in Books)
- #293 in Gastronomy History (Books)
- #453 in Cooking, Food & Wine Reference (Books)
- #467 in Cooking Encyclopedias

Customer Reviews:
242 ratings

About the author

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Alton Brown

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My name is Alton Brown and I wrote this book. It’s my first in a few years because I’ve been busy with television projects like Good Eats, Iron Chef America and Cutthroat Kitchen. When I haven’t been hosting or producing, I’ve been developing digital media projects and touring my live stage shows and collecting awards. My publisher made me say that last part. But then I started thinking that I wanted to do something personal. And that’s what EveryDayCook is. This is the food I cook and eat on a day-to-day basis, from morning to late at night and everywhere in-between. There’s still plenty of science and hopefully some humor here (my agent says that’s my “wheelhouse”) but unlike my other books, a lot of attention went into the photos, which were actually taken with my iPhone (take that, Instagram) and are suitable for framing. As for the recipes, which are arranged by time of day, they’re mighty tasty.

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3 star		3%
2 star		1%
1 star		1%

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Top reviews from the United States

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The Engle Family

but dwelves into the theory of cooking methods and gives you the tools to understand what is going on when making food rather th

Reviewed in the United States on January 13, 2016

Verified Purchase

Simply put, this is the science behind cooking laid out in a practical approach. Alton Brown doesn't just teach you how to cook certain meals, as an ordinary cook-book would, but dwelves into the theory of cooking methods and gives you the tools to understand what is going on when making food rather than having you blindly repeat a recipe - useful information when something goes wrong, or if you have different cooking apparatus than the person who wrote the recipe, or if you can expand the recipe you're making by taking a few extra steps (i.e., taking leftover meat drippings/fat which you would normally throw away and turning them into a sauce/roux, or saving leftover bones for stock, etc.) The book reads much like an episode of "Good Eats," and is laced with Alton's humor and interesting stories.

If you ever want to start inventing your own recipes rather than staying bound to a cookbook or blind guess-work, this is well worth your time. It also contains a lot of 'kitchen hacks' that allow you to get things done on the cheap or in a pinch. Just like every Alton Brown's cookbook, I love it!!!

18 people found this helpful

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RedRabbitRomp

Teaches you to the techniques of cooking, it's not just a list of recipies

Reviewed in the United States on January 11, 2015

Verified Purchase

As a beginning cook with no idea where to start this is my favorite. It's specially good for those who do not know what it is that they don't know when about cooking; by this I mean that you would not be able to compile a list of techniques you need to learn to become a master chef. I bought this book along with How to Cook Without a Book, and How to Cook Everything. To me what's great about this book is it goes 1 technique at a time and the recipes are really there to teach the technique. How to Cook without a Book is more about how to make up your own recipes, and How to Cook Everything is a dense list of recipes (more of a reference). Also this book is funny because it's Alton Brown.

10 people found this helpful

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Estelle

Methodology over straight Recipe's

Reviewed in the United States on March 4, 2017

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Not heavy on recipes but instead it actually teaches you how to cook and what is going on in recipes when you use various cooking techniques. This has definitely made me a better chef- thank you Alton Brown!

12 people found this helpful

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Brandon R.

Great general cooking book

Reviewed in the United States on July 21, 2005

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Far too many cook books delve right into the recipes without first exploring the basics of cooking. This is where Alton's book gloriously shines. The book is separated by cooking method (frying, boiling, roasting, grilling, etc.) which then goes into many details on how and why the food cooks the way it does, and methods and tips on how to do it best. Once it's all covered from "software" (basic ingredients needed for the cooking method) to "hardware" (necessary supplies), Alton then gives some "master" recipes which is meant to give the cook some freedom and try new things.

Overall the book is an excellent, easy read. Sometimes it does get a bit too technical or dry (when it comes to fats, for example) but it does try its best to illustrate the points with wonderful diagrams and comparisons. Still, the vast array of information given in the book has given me new insight to the many methods of cooking and it has since made me want to get to the kitchen and turning on the stove. This is definitely not a recipe book, but indeed a book on the very act of cooking. It's a definite must for new cooks brushing up on general information or seasoned veterans seeking to understand why certain things occur and why.

10 people found this helpful

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granann

Best meatloaf recipe.

Reviewed in the United States on August 27, 2017

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Alton Brown is one of my favorite food tv hosts of all time. He mixes his knowledge with humor and wit. His book is just as good. Highly recommended. In it you will find the best recipe for meatloaf EVER!

One person found this helpful

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Pete M

Great kitchen resource

Reviewed in the United States on April 5, 2011

Verified Purchase

Whether you're a fan of Alton Brown's sometimes odd sense of humor or not, it's hard to deny his vast knowledge of food and technique. I'm Just Here For The Food is a great companion for your kitchen. I have always been drawn to Alton's knowledge because in most things I always find myself wanting to know the "why's" and "how's" of how things work, and my experiences in the kitchen are no different. Alton Brown's I'm Just Here series of books have been the perfect compliment for someone who desires to know how and why certain techniques work the way they do, and have given me a much greater understanding of the science behind food, which have made me a much better cook as a result!

My only real complaint of the book is that I think it could use a fresher graphic layout with more illustrations and pictures. As in his show, there is a lot of fluff that is not necessary in my opinion, but I know this is also a big draw to others.

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