I'm Just Here for the Food: Version 2.0

I m Just Here for the Food Version Features than recipes with information for the reader to understand the whys and wherefores of cooking

  • Title: I'm Just Here for the Food: Version 2.0
  • Author: Alton Brown
  • ISBN: 9781584795599
  • Page: 348
  • Format: Hardcover
  • Features than 90 recipes with information for the reader to understand the whys and wherefores of cooking.

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      Posted by:Alton Brown
      Published :2018-08-04T20:01:55+00:00

    1 thought on “I'm Just Here for the Food: Version 2.0”

    1. 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 all planned out, and this book is our text. We'll focus on one cooking method a week, and come September, I'll have another hand in the house that has no excuse for not coming up with dinner once in a while [...]

    2. 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 it. But I don’t e [...]

    3. 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.

    4. 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 drawings demonstrating a third. Like learning food science from an unmedicated 5 year old with ADHD. The drawings were also too stylized, not as basic and clear as the drawings in Brown's other books. Th [...]

    5. 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 home equipment and how to combat them at an extent that is frankly ridiculous for any but the most neurotic, but it certainly is entertaining to ponder - and that's the point. But no, I won't be melting ic [...]

    6. 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 cooking school textbooks that I have seen, but keeps things as simple as possible. This book definitely helped me, and best of all, I now know what areas I need to focus on order to continue to get bette [...]

    7. 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.

    8. 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 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 [...]

    9. 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 [...]

    10. 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 chicken, lamb, pig & cow showing the different cuts for each. If you're really wanting to "up your game" at home, I recommend anything Alton Brown.

    11. Alton Brown is just fun to read. He is witty and humorous but he is also very Good at explaining how cooking happens. My boys love to watch his television shows when they can. They consider it funny and educational and worth their time to watch by their own choice! This book is not quite as funny as the tv series but it is very educational and the recipes aren't bad, either. I learned the best way to make hard cooked eggs is in the oven and haven't gone back to boiling since!

    12. 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.

    13. Alton Brown illustrates the science behind cooking so its easy to see why a recipe works. His recipes are always reliable, many of them are staples in my house.Heather-Staff

    14. Interesting and entertaining. The quality of the paper is not the best, but the information contained in the book is valuable, especially the chapters about eggs and microwaving.

    15. For those just getting started in cooking, or want to start cooking the right way, this is a great place. He explains the science behind cooking and breaks down the basics for you. There are some good simple recipes in there, and Alton Brown is informative, succinct, and very funny. Highly recommended!

    16. When I discovered that Alton Brown's cookbooks were actually fun and engaging just like his show, it made cooking more fun. Many of the recipes in this book while difficult for a beginner, taste incredibly good. There are also fantastic food facts and cooking hints. It is like reading a massive episode of Good Eats!

    17. I love Alton Brown and this book was great. I expected the recipes to be harder to follow but most was quiet simple. A few of the recipes we did not like at all and I followed the directions to a t. I really wish he would write a kid friendly cookbook.

    18. I have been a fan of Alton Brown's scientific approach to cooking for many years. This book was a great resource to read through different applications of heat to food. I learned more about cooking and have made the Scampi 2.0 a new staple in our home.

    19. I enjoy Alton Brown. This cookbook didn't disappoint me. Good explanations to go along with good recipes.

    20. Billed as a guide to help organise you and your kitchen, I'm Just here For the Food by U.S. celebrity chef and TV star Alton Brown has set this ring-bound guide to be a key kitchen companion and store for your recipes, notes and other cooking essentials.The eight sections feature a full-page plastic pocket to hold clippings, equipment manuals and warranties and the like and many blank pages for storing notes. A range of reference information such as food yield equivalent calculations, ingredient [...]

    21. 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 withAlton 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 the Terminato [...]

    22. When I got this book, I was pretty much of an amateur cook who thought my skills with homemade chicken tenders and oven fries was pretty nifty, but often I had trouble consistently producing good results with other recipes. My meat wouldn't always brown, I constantly overcooked my eggs, I had a hard time getting sauces and soups to the right consistency, etc.This book cured me of a lot of those inconsistency problems by teaching me the basic idea of how cooking works and boiling it down to essen [...]

    23. 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 intend to f [...]

    24. 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 things "work" and s [...]

    25. 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 (although it [...]

    26. 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 ear [...]

    27. 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 never [...]

    28. 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 happeni [...]

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