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

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

by Alton Brown

Hardcover

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Overview

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

With I'm Just Here For the Food, Alton Brown has created the cookbook that his fans have been waiting for -- an instruction manual for the kitchen that combines more than 80 recipes with wit, wisdom, and common cooking sense.

Product Details

ISBN-13: 9781584790839
Publisher: Abrams, Harry N., Inc.
Publication date: 04/28/2002
Pages: 288
Product dimensions: 9.50(w) x 9.32(h) x 1.32(d)

About the Author

ALTON BROWN is the writer, director, and host of the popular Food Network television show Good Eats, and is the resident food historian, scientist, color commentator, and host of the network's Iron Chef America series. 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.

Table of Contents

A Mission--of Sorts6
How to Read a Recipe8
Getting a Hand on Heat12
Addito Salis Grano18
Chapter 1Searing22
Searing
Skirt Steak: The Master Recipe
Cast-Iron Duck
Red Flannel Hash
Bar-B-Fu
Blackened Tuna Steak
Pan-Seared Portobello Mushrooms
Chapter 2Grilling38
Grilling
Liz & Dick Rack of Lamb
The Cure for Salmon
Grilled Butterflied Chicken
Tropical Mash
Grilled Romaine
Broiling
Marinated Flank Steak
Broiled Chicken Salad
Get Breakfast
Tres Amigos
Chicksicles
Scampi V1.0
Chapter 3Roasting70
Roasting
Roast Turkey
Dry-Aged Standing Rib Roast
A Perfect Baked Potato
Meatloaf
Roasted Beet and Broccoli Slaw
Slow-Roast Tomatoes
Chapter 4Frying88
Pan-Frying and Immersion-Frying
Batter Up
Fried Green Tomatoes
Eggplant Parmesan
A Pack of Wild Corn-Dogs
Chip Chop
Calamari Crunch
Quick-Dip Potato Strips
Sauteing
Chicken in Garlic and Shallots
Carrots and Zucchini with Garlic and Ginger
Scampi V2.0
Hot Melon Salad
Miller Thyme Trout
Bean and Garlic Saute
Sweet-and-Sour Tofu
Chapter 5Boiling132
Poaching
Poached Chicken Methods
Simmering
Dried Beans Experiment
Alabama Alchemy
Pilaf
Boiling
Blanching
Steaming
Steamed Whole Fish
Savory Savoy Wraps
Steamed Cauliflower and Broccoli
Sweet Onion Custard
Ramen Radiator
Chapter 6Braising160
Braising
Lamb "Pot Roast"
Smoked and Braised Beef Short Ribs
No Backyard Baby Back Ribs
Chicken Piccata
Salisbury Steak
Stewing
Beef Stroganoff
Chili
Beans
Working Under Pressure
The Chili Bet
Chapter 7Brining180
Brining
Orange-Brine
A Dip for Mr. Dennis
Shrimp Soak
Marinating
Grilled Mahi-Mahi, Ceviche-Style
Marinated Vegetable Salad
Rhapsody for Red (Meat)
Rubs
Chicken Rub
Fish Rub
Beef Rub
Haste Makes Paste
Chapter 8Sauces198
Blue Butter
Compound Butters
Clam Sauce (White)
Clam Sauce (Red)
Hollandaise Takes a Holiday
Red Onion Tomato Jam
Chapter 9Eggs216
Scrambled Eggs
Poached Eggs
Cocktail-Hour Egg Stack
Hard-Cooked Eggs
Baked Eggs
Steamed Eggs
Pickled Eggs
Deviled Eggs
Mom's Egg Salad
Chapter 10Microwaving230
Home-made Microwave Popcorn
Tomato Sauce Rosie
Bourbon Apple Pear Sauce
Appendix
Critter Maps240
The Basic Culinary Toolbox246
Cleanliness is Next to...260
The Top 5 Activities to be Pursued by a Cook269
A Selected Reading List270
Sources274
Metric Conversion Charts276
Index278
Epilogue284

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