false http://photo.goodreads.com/books/1171477288m/101249.jpg 101249 1 Alton Brown, host of Food Network's <I>Good Eats</I>, 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>I'm Just Here for the Food</I>, 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).<p> <I>I'm Just Here for the Food</I> 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>I Love Lucy</I> 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>I'm Just Here for the Food</I> is a fascinating, delightful tour de force about the love of food and the joy of discovery. <I>--Agen Schmitz</I> 97622 1 5 2002 I'm Just Here for the Food: Food + Heat = Cooking total:822|5:357|4:320|3:121|2:21|1:3| 822 3473 1098 97 5 3 false false Thu Jul 01 00:00:00 -0700 2004 Thu Mar 20 10:05:10 -0700 2008 Thu Mar 20 10:12:09 -0700 2008
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 Mr...more...]]> 4 1 false false Sun Jan 06 13:04:53 -0800 2008 Sun Jan 06 13:09:38 -0800 2008 more...]]> 5 1 false false Thu Jan 17 17:21:29 -0800 2008 Thu Jan 17 17:23:29 -0800 2008 more...]]> 4 1 false false Fri May 09 11:10:31 -0700 2008 Mon Apr 14 16:54:24 -0700 2008 Fri May 09 11:10:31 -0700 2008 more...]]> 4 1 false false Mon Oct 20 22:25:47 -0700 2008 Wed Mar 18 08:32:05 -0700 2009 more...]]> 3 0 false false Thu Mar 19 00:00:00 -0700 2009 Sat Mar 07 22:47:20 -0800 2009 Sun Apr 05 16:05:38 -0700 2009 1 more...]]> 5 1 false false Wed Jul 16 14:43:54 -0700 2008 Wed Jul 16 15:09:39 -0700 2008 0 0 false false Tue Sep 15 00:00:00 -0700 2009 Fri Sep 18 08:37:36 -0700 2009 Fri Sep 18 08:37:36 -0700 2009 1 more...]]> 5 0 false false Sun Jan 01 00:00:00 -0800 2006 Sun Dec 28 10:37:07 -0800 2008 Sun Dec 28 10:40:00 -0800 2008 more...]]> 3 0 false false Sat Jun 06 00:00:00 -0700 2009 Thu Jun 18 13:30:34 -0700 2009 Thu Jun 18 13:33:13 -0700 2009 3 0 false false Mon Aug 03 20:54:06 -0700 2009 Mon Aug 03 20:54:59 -0700 2009 5 0 true false Tue Dec 30 00:00:00 -0800 2008 Tue Oct 20 14:52:00 -0700 2009 Tue Oct 20 14:53:32 -0700 2009 4 0 false false Mon Feb 16 13:41:15 -0800 2009 Mon Feb 16 13:43:51 -0800 2009 5 0 false false Tue Mar 24 05:19:31 -0700 2009 Tue Mar 24 05:19:31 -0700 2009 3 0 false false Mon Apr 27 13:15:02 -0700 2009 Mon Apr 27 13:16:09 -0700 2009 5 0 false false Wed Jul 29 20:48:18 -0700 2009 Wed Jul 29 20:50:04 -0700 2009 0 0 false false Tue Mar 03 23:10:13 -0800 2009 Tue Mar 03 23:10:57 -0800 2009 5 0 false false Fri Feb 20 10:13:19 -0800 2009 Fri Feb 20 10:14:16 -0800 2009 5 0 false false Mon Sep 28 15:04:24 -0700 2009 Mon Sep 28 15:04:57 -0700 2009 4 0 false false Sun Jul 01 00:00:00 -0700 2007 Mon May 26 13:24:52 -0700 2008 Mon May 26 13:38:19 -0700 2008 more...]]> http://www.goodreads.com/book_link/follow/8?book_id=101249