I'm Just Here for the Food: Food + Heat = Cooking by Alton Brown

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Title : I'm Just Here for the Food: Food + Heat = Cooking
Author :
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ISBN : 1584790830
Edition Language : English
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Number of Pages : 0 pages


Kathrina rated it ★★★★★

July 09, 2012

I have a 13-year-old who thinks he wants to go to culinary school, but has still only mastered the arts of ramen noodles and jello. He's a fan of foodie rock stars like Anthony Bourdain, Gordon Ramsey, and, of course, Alton Brown. So, this summer we're making cooking homeschool -- I've got it al...

Ron rated it ★★★★★

March 20, 2008

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 Goo...

Max rated it ★★★★★

January 17, 2008

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...

Robyn rated it ★★☆☆☆

July 14, 2012

Did not finish. I enjoy Good Eats, I generally enjoy Brown's perspective on cooking, and I definitely agree that knowing the foundation of cooking will make you a better cook. This book, however, is not for me. Too many pages had text discussing one thing, sidebars discussing something else, and...

Lindsey rated it ★★★★☆

March 25, 2013

This is not a cookbook: it's a mad-science exploration of cooking. Alton Brown explains the chemistry, physics and processes of the foundational methods of cooking food, breaking them down with hilarious commentary and consistent precision. Throughout the book, he explains the inaccuracies in hom...

Gregj rated it ★★★★☆

November 27, 2017

I think I'm a pretty decent cook, but that doesn't mean I know what I'm doing. This books attempts to bridge the gap between relying on recipes vs allowing you to decide how you want to cook a food given a broad array of techniques. (searing, braising, sauteing, ect) The book is set up like some...

Josiphine/Tessa rated it ★★★★★

July 02, 2017

I 100% loved this book. I need to buy a copy for reference purposes. I would highly recommend this for anyone who wants to be able to cook without recipes and understand the science behind cooking.

Daniel rated it ★★★★★

February 28, 2013

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 delves into the theory of cooking methods and gives you the tools to understand what is going on when making food rath...

Jacob rated it ★★★★☆

January 06, 2008

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...

Jaime rated it ★★★★★

April 25, 2016

I'm biased to Alton Brown, his approach to cooking using science is really what inspires me. Although I cannot recall off the top of my head to have made any of the recipes in this book, the knowledge passed can be used in a professional kitchen. I happened to buy the version that has magnets of...

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