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I'm Just Here for the Food: Food + Heat = Cooking Hardcover – May 1, 2002
| Alton Brown (Author) Find all the books, read about the author, and more. See search results for this author |
Enhance your purchase
- Print length288 pages
- LanguageEnglish
- PublisherStewart, Tabori and Chang
- Publication dateMay 1, 2002
- Dimensions9.5 x 1.33 x 9.33 inches
- ISBN-101584790830
- ISBN-13978-1584790839
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Editorial Reviews
Amazon.com Review
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
Copyright 2002 Cahners Business Information, Inc.
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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:
About the author

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.
Customer reviews
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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!!!
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.
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.






