Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
To get the free app, enter your mobile phone number.
Other Sellers on Amazon
+ $3.99 shipping
+ $5.94 shipping
+ $5.94 shipping
I'm Just Here for the Food: Version 2.0 Hardcover – October 1, 2006
|New from||Used from|
Frequently bought together
Customers who bought this item also bought
Customers who viewed this item also viewed
About the Author
Author interviews, book reviews, editors picks, and more. Read it now
Top customer reviews
There was a problem filtering reviews right now. Please try again later.
Don't go to Alton for recipes, but to learn how to cook, anything.
The only book's shortcoming is just that. After carefully defining searing, grilling, roasting, pan frying, boiling (don't really know if the humor covered the uselessness of that 30 pages), braising, and brining he closes with sauces, eggs and a totally wasted 10 page microwave chapter.
No real advice about deep frying (I expected more from a Georgia boy) and NO reference to convection oven cooking. I would gladly trade the microwave chapter for that.
Good primer book for the price, classy moisture-resistant hardcover book, still love him.
I wouldn't call it much more than beginner level food chemistry, but that's fine, because it has much more mass appeal than you would get from a more technical book. He's not going to scare off the average cook with anything more than mild references to thermodynamics.
The biggest thing I took away from this book was the overaching emphasis that he places on thought. Think about what you're doing in the kitchen. Think about why you do things certain ways. Think about the flavor combinations. Keep a log of what you make and then write a few quick notes on the recipe about what you can do to improve it the next time you make it. Instead of being a slave to a recipe or a technique, think of new ways to perform the same task, and with enhanced ingredients. Keep experimenting.
This is NOT a recipe book chock full of colorful pictures of prepared food, like you might see in a magazine. The book contains recipes, but these are provided mainly as illustrations of the cooking techniques described. The idea is to understand why recipes ask you to do the things they do, not to provide step-by-step instruction on "1001 Ways to Cook Chicken".
True, there are more in depth books out there discussing similar issues. This book doesn't require a degree in chemistry to read, and can also be quite entertaining. If you're new the science of cooking, I suggest reading this and then moving on to one of the more in-depth sources Alton happily provides in the back of the book. If you already know a thing or two about the science of cooking (or have a degree in chemistry), you might want to check it out at the bookstore before you buy to make sure it's what you want.
Finally, to those who incessantly complain about the absence of pictures. I'm sure if you can snap off a few arty shots of convective currents and the interaction of meat with 500 degree iron surface on a molecular level, Alton would be more than happy to include them in the second edition.
This is not an all-purpose cookbook, there are relatively few recipes, and some people seem to find the graphic design a bit much. If you are the type of person who wants to read cookbooks the way some people read novels (for example, if you're a fan of Cook's Illustrated) this is the book for you.