I'm Just Here for the Food: Food + Heat = Cooking
Author: 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.
Publishers Weekly
Known as the successful host of Good Eats currently airing on the Food Network Channel, Alton Brown brings an MTV style to food and cooking. He applies his winning formula of pop culture combined with history, science and common sense to his first cookbook. He offers his formula of food preparation ("food + heat = cooking"), explaining each process and food element in quirky sound bites. Starting with searing and taking in grilling, water and eggs among other elements, he uses diagrams, captions, sidebars and footnotes. Each module has a master recipe that applies the tactic explained to a dish and is followed by several others to emphasize the lesson. He carefully integrates his recipe to produce a comprehensive repertoire, whether it's Skirt Steak: The Master Recipe, Chicken Piccata or Lamb "Pot Roast." Despite its unconventional style, this is a solid volume presented in a lively, fun manner guaranteed to put cooking in the reach of just about anyone: Alton Brown + Cook = Success. (May) Forecast: This has the Food Network success to back it up, and its modern feel and hip approach will attract younger cooks. Brown's 15-city tour should draw attention. Copyright 2002 Cahners Business Information.
Table of Contents:
| A Mission--of Sorts | 6 | |
| How to Read a Recipe | 8 | |
| Getting a Hand on Heat | 12 | |
| Addito Salis Grano | 18 | |
| Chapter 1 | Searing | 22 |
| Searing | ||
| Skirt Steak: The Master Recipe | ||
| Cast-Iron Duck | ||
| Red Flannel Hash | ||
| Bar-B-Fu | ||
| Blackened Tuna Steak | ||
| Pan-Seared Portobello Mushrooms | ||
| Chapter 2 | Grilling | 38 |
| 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 3 | Roasting | 70 |
| Roasting | ||
| Roast Turkey | ||
| Dry-Aged Standing Rib Roast | ||
| A Perfect Baked Potato | ||
| Meatloaf | ||
| Roasted Beet and Broccoli Slaw | ||
| Slow-Roast Tomatoes | ||
| Chapter 4 | Frying | 88 |
| 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 5 | Boiling | 132 |
| 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 6 | Braising | 160 |
| 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 7 | Brining | 180 |
| 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 8 | Sauces | 198 |
| Blue Butter | ||
| Compound Butters | ||
| Clam Sauce (White) | ||
| Clam Sauce (Red) | ||
| Hollandaise Takes a Holiday | ||
| Red Onion Tomato Jam | ||
| Chapter 9 | Eggs | 216 |
| Scrambled Eggs | ||
| Poached Eggs | ||
| Cocktail-Hour Egg Stack | ||
| Hard-Cooked Eggs | ||
| Baked Eggs | ||
| Steamed Eggs | ||
| Pickled Eggs | ||
| Deviled Eggs | ||
| Mom's Egg Salad | ||
| Chapter 10 | Microwaving | 230 |
| Home-made Microwave Popcorn | ||
| Tomato Sauce Rosie | ||
| Bourbon Apple Pear Sauce | ||
| Appendix | ||
| Critter Maps | 240 | |
| The Basic Culinary Toolbox | 246 | |
| Cleanliness is Next to... | 260 | |
| The Top 5 Activities to be Pursued by a Cook | 269 | |
| A Selected Reading List | 270 | |
| Sources | 274 | |
| Metric Conversion Charts | 276 | |
| Index | 278 | |
| Epilogue | 284 |
Bread Lover's Bread Machine Cookbook: A Master Baker's 300 Favorite Recipes for Perfect-Every-Time Bread - from Every Kind of Machine
Author: Beth Hensperger
Can the incomparable taste and texture of handcrafted bread from a neighborhood bakery be reproduced in a bread machine? When Beth Hensperger, one of America's most respected authorities on bread and the bestselling author of nine books on conventional oven-baked bread, first set out to try, she was skeptical. Now, after hundreds of hours of recipe-testing on a wide range of machines, Hensperger happily reports that the answer is "Yes!," in a big and bountiful book that shows home cooks how to get a lifetime of pleasure from their investment in a bread machine.
The Bread Lover's Bread Machine Cookbook finally bridges the gap between great taste and convenience, with over 300 glorious recipes for bread machines. Once you've enjoyed a still-warm slice of Maple Buttermilk Bread, Walnut Rye Bread, Sourdough Cornmeal Bread, Parmesan Nut Bread, Balsamic-Carmelized Onion Bread, Chocolate Challah, or Orange Gingerbread, you'll never settle for store-bought bread again.
Whether you're a novice or a long-time baker, new to bread machines or looking to expand your machine's repertoire, The Bread Lover's Bread Machine Cookbook's recipes and instructions are the best way to ensure a steady supply of fragrant, delicious fresh-baked bread.
Publishers Weekly
Unlike electric ice cream makers and pasta machines, the bread machine hasn't really enjoyed wholehearted acceptance in the culinary world. There are hordes of enthusiasts, no question about it, but many who consider themselves serious bakers look upon the machine with a skeptical eye. However, the newer generation of machines turns out excellent bread, and after being bombarded with know-how by this James Beard Award-winning writer, even the most reluctant may be inspired to give it a go. The book opens with an excellent orientation to both the machine and the basics of bread making. Step-by-step instructions are given for a few basic loaves. (Less helpful is a "what went wrong" section, which displays a firm grasp of the obvious.) The 300-plus recipes are so far-ranging it's hard to believe a bread exists that isn't included here. There are white breads and sourdoughs, all manner of whole wheat and grain breads and breads featuring nuts and dried fruits, cheese and savory flavorings. There are crusty ciabattas, a sturdy Irish Potato Brown Bread and a variety of challahs. Hensperger also includes dozens of sweet breads, including croissants, coffee cakes and traditional holiday confections. There are recipes for pizza and flatbreads, as well as selections from a variety of traditions, from Alsatian kugelhopf to Zuni Indian bread. She even offers instructions for using bread machines to make pasta, jams and chutneys. By the end, Hensperger (The Bread Bible, etc.) will have convinced readers that it's time to overcome any qualms and get to work. The bread machine is here to stay. (Aug.) Copyright 2000 Cahners Business Information.|
Library Journal
Hensperger's smaller quick breads book includes 100 recipes from her earlier Art of Quick Breads, now out of print, as well as 50 new ones. In addition to quick loaves, both sweet and savory, there are waffles, dumplings, biscuits, popovers, and a variety of other easy baked goods, along with some tasty accompaniments, such as the Fruit Salsa for her Hopi Blue Corn Hotcakes. For most collections. Copyright 2000 Cahners Business Information.
No comments:
Post a Comment