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shieldbearer's review against another edition
funny
informative
lighthearted
medium-paced
5.0
Less cookbook more food manual I really loved the technical explanations
jaredsbuckley's review
3.0
I am taking it slow through this one. He goes through most of the basic techniques and gives you things that are worth remembering, but not as well put together and full of info as his later, "Early Years".
katmccoy's review
4.0
I think the only thing this book is really missing is more recipes. I enjoyed reading through the descriptions of the different cooking techniques, but would have enjoyed having more recipes to illustrate the point a lot more.
shirlee2024's review
2.0
I guess we prefer Alton Brown on TV. I checked this out of the library and looked through it, hoping to find something that sounded really tempting, but nothing struck me. I put it by John's chair since he's the cook, and he didn't even look at it. Returned it to the library without trying anything.
dereadergal's review
3.0
If you're in search of a simple cookbook to read and quick directions, this is not the book you desire. If however, you are quite odd and nerdish in the kitchen, and like the science behind cooking food and appliances, then by all means get this book. It's loaded with silly, but informative drawings and a dash of humor. This is Alton Brown's "Good Eats" show brought to the max in major details. Definitely not for the faint of cooking.
drrawsonreads's review
5.0
Extremely funny food science and excellent recipes, particularly the one for baby back ribs which we now make all the time!
sjj169's review
4.0
Ok so Alton Brown is my tv crush but I still really liked this book. Teaches basic techniques but also gives you the why.
tabithar's review
4.0
I don't know how an author could be more informative and more engaging in a book explaining chemistry and cooking. While some drawings had a co-worker asking if I was reading a children's book, I found the cartoons to help me remain more engaged in the information.
Read if you've wondered:
-- what the difference is between butter and margarine and why the fats taste and expire differently...
-- which kinds of foods benefit most from which kinds of cooking
--when and where to apply heat and liquid to cooking and how those make a difference with different cuts of meat
Read if you've wondered:
-- what the difference is between butter and margarine and why the fats taste and expire differently...
-- which kinds of foods benefit most from which kinds of cooking
--when and where to apply heat and liquid to cooking and how those make a difference with different cuts of meat
negar_s's review
4.0
سه و نیم.
نظرم رو بیشتر توی ریویوی کتاب دوم گفتم (اینجا).
به این امتیاز کمتری می‌دم چون مثال‌هاش و نمودار‌هاش بعضا گیج کننده‌تر بودن و از خود متن بهتر می‌شد فهمید و یه سری مشکلات ویراستاری داشت که خیلی اعصاب خورد کن بودن. ولی خود کتاب خوبه.
+ یه مشکل دیگه‌ای هم که البته داشت اینه که بیشتر غذاها و سبک‌هاش چیزی نیستن که ماها لزوما بهشون عادت داشته باشیم و رسپی‌هاش رو نمی‌شد مستقیم استفاده کرد، ولی خب تکنیک‌هاش مفید بود در هر صورت.
نظرم رو بیشتر توی ریویوی کتاب دوم گفتم (اینجا).
به این امتیاز کمتری می‌دم چون مثال‌هاش و نمودار‌هاش بعضا گیج کننده‌تر بودن و از خود متن بهتر می‌شد فهمید و یه سری مشکلات ویراستاری داشت که خیلی اعصاب خورد کن بودن. ولی خود کتاب خوبه.
+ یه مشکل دیگه‌ای هم که البته داشت اینه که بیشتر غذاها و سبک‌هاش چیزی نیستن که ماها لزوما بهشون عادت داشته باشیم و رسپی‌هاش رو نمی‌شد مستقیم استفاده کرد، ولی خب تکنیک‌هاش مفید بود در هر صورت.