cdc-coteauxdegaronne
» » I'm Just Here for the Food: Food + Heat = Cooking
eBook I'm Just Here for the Food: Food + Heat = Cooking ePub

eBook I'm Just Here for the Food: Food + Heat = Cooking ePub

by Alton Brown

  • ISBN: 1584790830
  • Category: Cooking Education and Reference
  • Subcategory: Cooking
  • Author: Alton Brown
  • Language: English
  • Publisher: Stewart, Tabori and Chang; Later Printing edition (May 1, 2002)
  • Pages: 288
  • ePub book: 1817 kb
  • Fb2 book: 1804 kb
  • Other: lrf lrf azw lit
  • Rating: 4.8
  • Votes: 294

Description

Alton Brown, host of Food Network's Good Eats, is not your typical TV cook With his debut cookbook, I'm Just Here for the Food, Brown explores the foundation of cooking: heat.

Alton Brown, host of Food Network's Good Eats, 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'm Just Here for the Food, Brown explores the foundation of cooking: heat.

Электронная книга "I'm Just Here for More Food: Food x Mixing + Heat Baking", Alton Brown

Электронная книга "I'm Just Here for More Food: Food x Mixing + Heat Baking", Alton Brown. Эту книгу можно прочитать в Google Play Книгах на компьютере, а также на устройствах Android и iOS. Выделяйте текст, добавляйте закладки и делайте заметки, скачав книгу "I'm Just Here for More Food: Food x Mixing + Heat Baking" для чтения в офлайн-режиме.

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 rather than.

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 rather than having you blindly repeat a recipe - useful information when something goes wrong, or if you have different cooking apparatus than th.

Alton Brown is an American food personality, cinematographer, author, and actor. Brown received a degree in drama from the University of Georgia. He first worked in cinematography and film production, and was the director of photography on the music video for . He also worked as a steadicam operator on the Spike Lee film School Daze.

Eight years ago, Alton Brown set out to create a cooking show for a new generation. I'm not a fan of purchasing Food Network personality cookbooks since you can usually get the recipes online for free

Eight years ago, Alton Brown set out to create a cooking show for a new generation. The result was Good Eats, one of Food Network's most popular programmes. I'm not a fan of purchasing Food Network personality cookbooks since you can usually get the recipes online for free. It's organized by cooking method. There are chapters on brining, sauces and eggs.

321 pages : 24 cm. Ready for an upgrade? In this expanded version of Alton Brown's award-winning instruction manual for the kitchen, you'll find more recipes, new information, and even better meat maps. Filled with wit and wisdom, history and pop culture, science and practical knowledge - along with more than 90 recipes - this is the classic cookbook for people who want to understand their food. Includes bibliographical references and index. Searing - Grilling - Roasting - Frying - Boiling - Braising - Brining - Sauces - Eggs - Microwaving.

His book Jamie’s Food Revolution lays out some very basic recipes that we think would appeal to young cooks and fall within their abilities.

In England, Jamie Oliver is both culinary icon and a great cookbook author. His book Jamie’s Food Revolution lays out some very basic recipes that we think would appeal to young cooks and fall within their abilities.

In his best-selling first book, Food Network star Alton Brown described what happens when food meets heat. His first book, I'm Just Here For the Food, received the 2003 James Beard Foundation KitchenAid Book Award for Best Reference Book. Now Brown is back and ready to revolutionize the world of baking-and more. His second book, Alton Brown's Gear For Your Kitchen, was nominated for both a James Beard and an IACP cookbook award. Download from free file storage.

In 2004, Brown was selected the Bon Appétit American Food & Entertaining Awards Cooking Teacher of the Year.

Recipes cover all the basics, from pie crust to funnel cake to cheese souffle. The book also contains appendices and equipment lists. In 2004, Brown was selected the Bon Appétit American Food & Entertaining Awards Cooking Teacher of the Year. He is a regular contributor to Bon Appétit and Men’s Journal magazines. He lives in the southern United States with his wife and daughter. Библиографические данные. I'm Just Here for More Food: Food x Mixing + Heat Baking.

I'm Just Here for the Food: Food + Heat Cooking, Yes I'm a fan, and my cooking has drastically improved since I started watching Alton Brown, and using his cook books. Alton Brown is awesome :) And now they're playing reruns of Good Eats on the Food Network! A lot of home cooking recipes, with a whole lot of knowledge. have a scale handy though! Not just recipes, but food science. Worth it for the chapter on eggs alone.

Blending humor, wisdom, history, pop culture, science, and basic cooking knowledge, the host of Food Network's Good Eats presents an indispensable, innovative, and instructional cooking guide that features various cooking techniques accompanied by a "master" recipe for each technique, and provides a vast array of food-related tips and advice. 75,000 first printing.

Comments

Gozragore Gozragore
I am a professional chef and I have always loved Alton Brown and his witty ways and ideas! This book is no exception! If you followed the good eats episodes and like me fell inlove with all his silly but really good and delicious recipes than this is a must have book!!

This book is like no other and you will understand why you do stuff! Cooking is the application of heat to food and you can tell that AB is a fan of the book, On food and cooking! He give you more of the reasons why you need to sear something, what a brine does, marinating, rubs, eggs, frying, grilling, boiling and more!!

AB is like a kids schoolteacher for adults!! He makes his topics fun and interactive! He makes you willingly want to keep reading and trying new things and challenge your mind to go outside the box, outside the recipes and be creative within the parameters!

AB is an idol! Follow him on Facebook for funny and informative videos and recipes!!

Click YES if this review was helpful. If not, or if you have a question, leave a comment and I'll answer you! Feedback helps me improve my review! THANKS
Arcanefire Arcanefire
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 dwelves into the theory of cooking methods and gives you the tools to understand what is going on when making food rather than having you blindly repeat a recipe - useful information when something goes wrong, or if you have different cooking apparatus than the person who wrote the recipe, or if you can expand the recipe you're making by taking a few extra steps (i.e., taking leftover meat drippings/fat which you would normally throw away and turning them into a sauce/roux, or saving leftover bones for stock, etc.) The book reads much like an episode of "Good Eats," and is laced with Alton's humor and interesting stories.

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!!!
Ann Ann
Not heavy on recipes but instead it actually teaches you how to cook and what is going on in recipes when you use various cooking techniques. This has definitely made me a better chef- thank you Alton Brown!
Renthadral Renthadral
I like Alton because he's not a snobby trained chef. He says here's one way to do it but the point is not to be afraid to change it. Have fun, mix it up and eat well. I am an accomplished amateur chef and love to cook and have collected many cookbooks over the years. I just moved 1200 miles across the country and gave away most of my (at least one hundred) cookbooks. Alton came with me. 'Nuff said?
Goltikree Goltikree
This is typical Alton Brown at his best. Spend the extra and get the hard cover book. It has cool extras and it is such a great read that you will want to have it out in your library. If you or your children are interested in cooking to the best of their ability, learning terminology and the mechanics behind cooking, this is the book for you. It is not designed to be a book about making rubs, sauces, and such, but about the essentials of cooking, as the cover states, "Food + Heat = Cooking." There are a great number of exceptional resources for additional reading suggested, as well. If you love Alton Brown's style and you love cooking, whether you want to be able to be more inventive and creative with cooking or you already are, but want to take it up a notch, you will LOVE this book.
Gunos Gunos
This book is a very interesting read and while it is not something I would typically read, I thoroughly enjoyed it. I think it is a very unique cookbook. It takes advantage of many elements such as colorful pictures, diagrams, and humor, not typically a part of a technical read like this. It helps pace the read and keep the story going. This cookbook feels more like someone telling a story rather than someone explaining the science of cooking.

Alton Brown does a fantastic job of hiding the science of cooking in his humor. While he explains the fascinating, technical portions of how cooking works and why certain techniques and tools work better for certain jobs, he also inserts small humorous anecdotes that keep the heavy details feel light. As a chemical engineering major, I've noticed conveying technical material in a way that is easy for the general public to understand is very difficult to do well. Brown's anecdotes make the reading relatable and I think it helps you to retain the information easier.

A book with the technical details, such as this one, does not typically have colorful easy to understand diagrams and figures. These little illustrations make the technical content easier to visualize and understand. While it's nice when you can write about technical material that other people educated in the subject matter understand, I think it is more impressive to be able to convey it to an open audience. This means you must think about how different people learn and understand. I think this idea gets missed in many places in life especially formal education. I see this a lot in my engineering classes, various learning styles are not always accommodated for. I think Brown's accommodation works well for his voice and writing style.

The actual content of the book is super fascinating and translates well into a cookbook. Instead of just providing simple recipes, Brown explains the science behind his recipes. This begins with the choice of food down to the choice of metal he's chosen to cook with. The science is fascinating and plays every role in every single one of his choices as he's cooking. His reasoning varies from taste to concern of contaminating food with things such as aluminum. It would be interesting to see if his choices are reflected in the food manufacturing industry.

I think it's crucial to understand why food behaves the way it does in order to be a better cook. It all comes down to its molecules and structure. Brown explains the properties of food in order to attempt to allow the public to improve and try things themselves. Brown just sets the outline and gives examples of things that work well. He really sets the audience up to try it and find successes themselves. His approach had me wanting to experiment with the foods, so I could taste what I was reading about. Brown wants to see readers engage with food and culinary experience and learn for themselves, he just sets the groundwork to get everyone going.