Amazon just delivered Alton Brown’s I’m Just Here For The Food. I’ve only read the introduction and some of the first chapter – WOW! This is going to be really good reading.
His purpose is to explain why certain ingredients and cooking techniques do what they do. It is not a cookbook – it’s a science book, albeit a highly simplified one for the masses. The inner geek in me is jumping up and down alongside the inner cook.
I can’t wait to pass along some of the things I’m going to learn. Woot!
August 6, 2007 at 4:29 pm
Alton Brown is the man.
http://alltalksports.wordpress.com/
August 6, 2007 at 4:57 pm
Are you going to see him at the Opryland Hotel this month? I’d love to, but I can’t really afford it right now, and it’s the same day as BarCamp.
August 7, 2007 at 9:24 am
that sounds so interesting! I have become SO much more comfortable in the kitchen, but I think I’d be more willing to experiment if I had a good grasp of what does what and why
I’ll look forward to hearing what you’re learning–maybe I will end up buying the book myself–sounds like something Steve and I both would enjoy!
August 7, 2007 at 10:01 am
John: If you read back in my archives a little bit, a few weeks ago, I agonized over my choice between a stand mixer and seeing Alton. I ended up choosing the stand mixer.
Amy: will do (without breaking fair use). After introductions, the first REAL chapter is about searing – which I should have read before cooking steaks last night.
August 7, 2007 at 10:45 am
The stand mixer was probably a good choice. Forgive me for not having gone back and gotten the context.
August 8, 2007 at 11:37 am
I think that just might be my next purchase. My Biochem background is a real boon in the kitchen, but sometimes it’s much easier for me to visualize why things work than explain them. It’d probably be a good reference for Home Ec 101.