Dedicated viewers of Alton Brown’s acclaimed Food Network show Good Eats know of his penchant for using unusual equipment. He has smoked a salmon in a cardboard box, roasted prime rib in a flowerpot, and used a C-clamp as a nutcracker. Brown isn’t interested in novelty, he’s just devoted to using the best—and simplest—tool for the job.
Alton Brown’s Gear For Your Kitchen offers honest, practical advice on what’s needed and what isn’t, what works and what doesn’t. For instance: You only need three knives, but they are a lifetime investment. And don’t bother with that famous countertop grill—it doesn’t get hot enough to properly sear. In his signature science-guy style, Brown begins with advice on kitchen layout and organization, then gets to the lowdown on these cooking elements: Big Things with Plugs; Pots and Pans; Sharp Things; The Tool Box; Small Things with Plugs; Storage and Containment; and Safety and Sanitation.
Gear For Your Kitchen is essential for all of Brown’s fans as well as anyone who wants a good guide to great kitchen gear. With more than 125,000 hardcover copies in print, this indispensable—and highly entertaining—book is now offered in a paperback edition that every home cook can afford.
"synopsis" may belong to another edition of this title.
"I think cooking is a lot of fun and I hate to see people not having fun doing it just because they don't have the right tools--which is not to say they need the prettiest, best, most expensive tools. They just need the tools that are right for them." Such is the organizing principle of Alton Brown's Gear for Your Kitchen by the selfsame Alton Brown, star of Food Network's Good Eats as well as award-winning author of I'm Just Here for the Food. It's an interesting, effective principle. It comes from a guy who serves pie with a four-dollar mortar trowel he picked up at the hardware store.
Brown's opening challenge is a 60-day, four phase process of ridding your kitchen of all things unused and insignificant--easy on the surface, but tough in the doing. That leaves room for essential gear. And to help make those choices, Brown looks at pots and pans, sharp things (not just knives, but graters, mandolins, and cheese slicers, too), small things with plugs (as in small appliances--from food processors to coffee makers to deep fat fryers), kitchen tools unplugged (those items that fill drawers), storage and containment, and safety and sanitation.
If this were just an encyclopedia, what an unwholesome bore it would be. But Brown turns this relevant information into a romp. He's talking about the tools he uses, after all, and has no fear of naming likes and dislikes--based on his own experience. He also includes unending side chatter about cutting corners, saving money, and actually putting good tools to work. You'll find recipes throughout, and techniques, too. Like, how to bake a chicken in a flower pot. If you wonder why you would even want to attempt it in the first place, Brown clues you in. Alton Brown's Gear for Your Kitchen is about as guilt free as pleasure will ever get. --Schuyler IngleAbout the Author:
Alton Brown is the writer, director, and host of the Food Network show Good Eats, which won a 2007 Peabody Award, and is the resident food historian, scientist, and color commentator of the network’s Iron Chef America series. In 2004, his book I’m Just Here For the Food won the James Beard Award for Best Cookbook in the Reference category. A regular contributor to Bon Appétit and Men’s Journalmagazines, Brown lives in the southern United States with his wife and daughter.
"About this title" may belong to another edition of this title.
Book Description Stewart, Tabori and Chang, 2008. Paperback. Book Condition: New. Publisher's Return - may have a remainder mark. Multiple copies are available. Bookseller Inventory # 1401020003
Book Description Stewart, Tabori and Chang, 2008. Book Condition: New. Brand New, Unread Copy in Perfect Condition. A+ Customer Service! Summary: This essential book for any fan of Brown--and anyone who wants a good guide to great kitchen gear--reveals everything from the invention of the "blendor" (that's the way its inventor spelled it) to the true facts behind kitchen urban legends. Bookseller Inventory # ABE_book_new_1584796960
Book Description Stewart, Tabori and Chang, 2008. Paperback. Book Condition: New. Brand new. Clean, unmarked pages. Fine binding and cover. Softcover. Ships daily. Bookseller Inventory # 1504270054
Book Description Stewart, Tabori and Chang, 2008. Paperback. Book Condition: New. New Book. Shipped from US within 10 to 14 business days. Established seller since 2000. Bookseller Inventory # KB-9781584796961
Book Description Hachette Book Group. Book Condition: New. Brand New. Bookseller Inventory # 1584796960
Book Description Stewart, Tabori and Chang. PAPERBACK. Book Condition: New. 1584796960 Brand New Book. Ships from the United States. 30 Day Satisfaction Guarantee!. Bookseller Inventory # 5096304
Book Description Stewart, Tabori & Chang. Paperback. Book Condition: New. Bookseller Inventory # DADAX1584796960
Book Description Paperback. Book Condition: BRAND NEW. BRAND NEW. Fast Shipping. Prompt Customer Service. Satisfaction guaranteed. Bookseller Inventory # 1584796960BNA
Book Description Book Condition: Brand New. Book Condition: Brand New. Bookseller Inventory # 97815847969611.0
Book Description Stewart, Tabori Chang Inc, United States, 2008. Paperback. Book Condition: New. 231 x 180 mm. Language: English Brand New Book. Alton Brown has smoked a salmon in a cardboard box, roasted prime rib in a flower pot and used a C-clamp as a nut-cracker. With his signature science-guy style, Brown explains what s really needed in the kitchen and what isn t. Bookseller Inventory # AAS9781584796961