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Mar 20, 2008

Ron rated it:

This book changed my life.

I’ve never been a big cook. I think mostly because I’m a little impatient and the results are spectacular enough normally for me to get a charge of out taking the time to cook.

That may all be changing because of a book I got this weekend. The Mrs and I like to watch Good Eats on the Food network. Its just a fun show. I watch cooking shows for the same reason I was do it yourself shows. Its fun to watch people who know how to do something well do More...

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Jan 06, 2008

Jacob rated it:

This is a great cookbook and really the only one (except Brown's other books) worth listing as a book I've read here. I haven't read it cover-to-cover. Like any other cooking or brewing book, there's not a lot of reason to read the parts that don't apply to what you're cooking. Despite this, I've read enough of the sections to get a good feel for it. If you enjoy the shows and find them helpful and entertaining, you'll find the books the same way. He focuses on teaching you how to cook more than More...

1 comment like (1 person liked it)

Mar 07, 2011

Irvin rated it:

A fine book that does a decent job discussing some of the underlying science behind cooking. That being said, it's a little on the simple side, mainly focusing on the transference of heat from cooking implements to food (e.g. Maillard reactions, etc.) While this is useful, it doesn't exactly lead to any earth-shattering changes in the way you cook. You figure out that certain materials are better for cooking with (e.g. cast-iron > aluminum). Maybe you'll start seasoning your food a little More...

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Jan 17, 2008

Max rated it:

I came late to the Alton Brown party, so my man-crush on him seems ill-timed now that he's widened out in his celebrity role on the Food Network. But Brown is a man after my own heart - understand the science of something so you can play with it. I make something by the recipe the first time so I get the mechanics, then I start to tweak it. Brown's book is a great guide to your kitchen and it will make you throw away about half the crap you got for your wedding because they're unitaskers.

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Aug 11, 2011

Jeff rated it:

I've always been a big fan of "Good Eats". And this book is one of his supplements to the series, primarily explaining and demonstrating how heat works with food. Each section focuses on a different method of hot food preparation, He discusses broiling, boiling, grilling, sauteeing, and many others. And there are recipes, a few of which I tried. They were easy to follow and delicious.

I checked this one out from the library. As soon as I can, I'd like a copy for myself. It would make a More...

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May 09, 2008

Greta rated it:

I know there is something wrong with me because I am recovering from a hard core crush on Alton Brown that lasted several years. Well, they say the first step is admitting you have a problem, but geeky glasses, food, AND science? I have no will power against his panoply of charms. And he even wrote a decent book. Food science at its most fun.

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Mar 18, 2009

Chandra rated it:

Alton Brown gives me crazy head. I think he stamps a lot of the magic and intution out of cooking. BUT, having said that, my husband LOVES Alton Brown and literally read this book cover to cover and it really has improved his cooking. I highly recommend this for people looking for the all the 'whys?' behind cooking.

3 comments like (1 person liked it)

Sep 24, 2010

Eugene rated it:

This is a book about cooking techniques, rather than recipies. It's organized by cooking method, rather than ingredients like most other cookbooks. There are a lot of cookbooks out there full of nothing but recipies, but many of them don't say anything about the different methods to prepare food. AB also goes into some of the how's and why's of the different preparation methods. afraid to broil? never poached anything? roasts turn out like lumps of coal? deep fried stuff ends up grease laden? Yo More...

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Mar 11, 2010

Mary rated it:

I'm only on page 80, but I'm already itching to review and debating whether 4 stars is enough. I've laughed out loud (literally) probably once every two or three pages. There is something in me that will always love reveling in geekery. (Yes, that's a word). Brown is witty, and he explains cooking elements that my elementary mind can grasp, using the nerd terms I already understand. Really, I had such high hopes for 'Ratio', but it was written with a base knowledge I don't have yet, and tau More...

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Apr 05, 2009

Cindy rated it:

I am a big fan of Alton Brown's show on The Food Network, Good Eats. So I looked forward to reading his cookbook. But I have to admit this is not what I expected. The book is organized by cooking method, which seems a little strange to begin with. Then there are no pictures of any of the recipes. There are fun little sidenotes, and interesting tips, but the recipes are constructed in a rather strange way.

Then again, Brown has so many little quirks and extreme preferences that I don't More...

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May 09, 2010

Dave rated it:

A.B. is not only witty, but a very intelligent man. If you've watched his show on food network, (or youtube), then you most likely understand his certain charm. He takes a cooking show, and mixes in not only the essencial fundimentals you'll need explained in a way so that even a first timer would be able to complete them, but he makes it fun, and funny. By the time you've completed your dish, you'll have a full understanding of what you've done, and how it happened.

This book is no d More...

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Jan 24, 2011

Natasha rated it:

It's taken me a while, but Alton Brown has grown on me. I now appreciate his cooking shows (I used to find them silly and annoying), and have learned a lot about ingredients and the art/science of cooking.

He's kindof the Bill Nye of the cooking world :)

This is not an allergy-focused book (i.e. not gluten free, vegan, raw, etc) but I checked it out because let's face it, I don't have a clue what I'm doing in the kitchen. Sure, I can follow a recipe, but I don't know why some More...

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Jul 16, 2008

Leigh rated it:

If I know WHY I'm supposed to cook a certain way, I'm more likely to actually do it that way! Alton tells me why!

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Jan 20, 2010

Jennifer rated it:

I am admittedly a "Good Eats" super-fan so I'm naturally pro-Alton and his books -- but quite simply this is one of the best cookbooks to own. It's core is explaining why a recipe or method is the way it is and why to do something a particular way for a particular result. Rather crucial kitchen lessons and ones most cookbooks never bother with, or assume anyone who can stir or turn on a burner must be able to handle -- which is wrong. So this is part science, part home ec, part uber re More...

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Aug 14, 2010

Natasha rated it:

Excellent book if you want to learn to cook - as opposed to follow recipes!!

0 comments like (1 person liked it)

Oct 09, 2011

Libby rated it:

I haven't finished this yet but I have a good sense of it and I plan to finish it. This is not really a traditional cookbook. It does have recipes, but that's not really the main point. He breaks cooking down into different methods of heating things (grill, boil, braise, etc) and talks about each of those methods. I really like the scientific explanations- often on the molecular level. This is just what I need to help me become a better chef, and really understand how to cook. Also, I have More...

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Aug 14, 2010

Jamie rated it:

For many years I've been addicted to the off-beat cooking show filled with unabashed geekery known far and wide as Good Eats on food network. I feel a certain kinship with Alton Brown. He's from north Georgia, an unashamed geek, and he loves food of all kinds but has a deep love of true local cuisine and road-food. (This idea is explored in his "Feasting" documentaries for the last three years.) And his show has revealed knowledge of everything from Star Trek to Lord of the Rings to t More...

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Aug 14, 2010

Bethany rated it:

Everyone who cooks should own this book. Alton Brown's humorous and informative show, "Good Eats" on the Food Network has long been a family favourite to watch and this book is just as quirky, funny, a bit theatrical even and most importantly, informative as his TV program with the added convenience of it being a book. Loaded with easily understandable metaphors and simple graphic illustrations (but no photos... except on the cover, of course), his is not a book to buy for new recipes More...

1 comment like

Jul 09, 2011

Carlie rated it:

Complete with cuts-of-meat refrigerator magnets, this book is more of an encyclopedia/instruction guide for cooking than a spectacular collection of recipes. Leave it to Alton Brown to come up with the perfect cookbook for the new home cook! The techniques and tricks seem to be endless and are sure to inspire some experimentation in the kitchen or on the grill. The classic recipes included highlight the technical tips and showcase what Alton does best, TEACH!

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Aug 31, 2011

Brandi rated it:

A good survey of the fundamentals of cooking. Do I necessarily need to know the difference between convection and conduction? No. But it did help me learn how to get a good crispy skin on my chicken and how to manipulate different types of batters and breadings. Brown's recipes are good when I have the time and wherewithall to plan to make one but there are precious few that I can make with the ingredients I keep on hand in the pantry.

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Feb 11, 2011

Kindle-aholic rated it:

I learned how to cook by watching Good Eats and reading Brown's books.

If you are unfamiliar with the show - Brown goes into the science of what is happening as he whips up the episodes recipes, not just do A, B, & C and voila it looks fantastic.

This is not a collection of recipes from the show - this is an instruction manual. There are a few recipes that utilize the topic he is discussing, but this is best for the novice cook.

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Sep 18, 2009

Dani added it

This book, written by Food Network personality Alton Brown, is like a cooking course in a book. It would make a great reference book because he doesn't stop at giving you recipes. Brown uses his humorous approach to explain the different ways that heat can be applied to food and what exactly is happening to the food. He throws in plenty of illustrations and anecdotes from his own life to keep things lively.

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Feb 05, 2010

Eric rated it:

If anyone told me that they wanted to learn how to cook, and were serious about it, this is probably the first book I would hand them. It's a book that skillfully focuses on basic cooking technique, rather than recipes, which is something that is essential for a beginning cook, but that is sadly lacking in the cookbook world. And not just technique about proper cutting and storing (although it does have that), but even more importantly why things cook the way they do and what is actually happe More...

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Dec 28, 2008

Chris rated it:

OK, so maybe you don't really "read" a cookbook, but since I seem to have more cookbooks than regular books in my house I do find myself amusing myself with these more than other books sometimes. A great reference that cuts to the chase and keeps the floufy stuff at bay. Alton is the modern Julia Child. He speaks our language.

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Dec 20, 2009

William rated it:

Admittedly, this is as much a vote for "Good Eats" as for the book. That being said, Alton Brown gives me exactly what I want in a cookbook. As a physicist and generally curious person, I want to know WHY to cook things as I do, not just how. A little knowledge allows you to cook freely without needing a recipe every time.

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Aug 21, 2011

Charmainia rated it:

Alton Brown is just awesome. While the recipes in all his books are good, the best part is that he explains the "why" of cooking. And usually with whimsical diagrams which helps visual people like me. Once you understand how and why a recipe turns out, you can extrapolate that information into your own recipes.

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Jan 27, 2012

Natalie rated it:

this is an awesome cookbook! it has more detail on the science behind cooking than just directions for the recipe. when you understand what is happening, you dont need a lot of extra directions anyway. alot of the recipes are for foods i dont normally eat like seafood and duck (i wouldnt even know where to buy duck), so its not quite my dream cookbook. even so, i'd like to have my own copy on hand some day.

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Aug 14, 2010

Nicole rated it:

Cooking rocks, especially when it's cooking the scientific way! The best thing about this cook book is the chapter set up. Rejecting the canonical cook book set up of soup, poultry, meat, seafood, and dessert, Brown organizes his book by cooking method i.e. grilling, searing, roasting, braising. The best thing is that once you understand the pro's and con's of each method (which is accompanied by cheerily colored diagrams - and who doesn't love a good diagram) you can freely apply the cooking me More...

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Jun 18, 2009

Kristine rated it:

A fun take on a cookbook. Interesting read. Haven't tried any of the recipes, so I can't say if they're any good. He does a great job explaining the science to everything. And I've definitely learned some thing about different cooking techniques that I can apply to other recipes I have.

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Nov 30, 2009

VegasGal rated it:

If you're in search of a simple cookbook to read and quick directions, this is not the book you desire. If however, you are quite odd and nerdish in the kitchen, and like the science behind cooking food and appliances, then by all means get this book. It's loaded with silly, but informative drawings and a dash of humor. This is Alton Brown's "Good Eats" show brought to the max in major details. Definitely not for the faint of cooking.

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