Thursday, January 22, 2009
Thursday Cookbook Series -- I'm Just Here For the Food
Alton Brown is probably my favorite all-time food/cooking/chef-like TV personality. He's a cross between Emeril Lagasse and Mr Wizard (remember him? The science guy?). He has an explanation for every cooking technique, involving molecules, chemistry, and neat-o models made of anything from foam packing peanuts to bubble wrap. He also has a personality and a voice (I'm talking the style of his writing and speaking, not just the sounds he produces) that are catchy and quirky with a wry sense of humor that I enjoy.
His book, I'm Just Here For the Food, reads more like a science text book than a traditional cookbook. He has divided the recipes up by cooking technique--grilling, braising, roasting, frying, etc--instead of the traditional groupings by ingredient (beef, chicken, vegetable) or meal (apetizer, soup, etc). He includes tons of information that helps educate the home cook to enable us to understand the recipes that we're reading and be able to apply those techniques to other foods. And he does it all with his signature sense of science and fun.
The book is, as far as I'm concerned, Good Reads :)