Alton!

in the early morning on Saturday, the 4th of October 2003 by Chad

Best cooking show host ever, Alton Brown has a few new books out.
Alton Brown’s Gear for Your Kitchen covers all you need for how to stock your kitchen with cookware, utensils, what works, what is crap, etc. My advice to people has always been never get that 10 piece set of cookware, because you’ll never use 5 of them. Get 2 of the same non-stick frying pan in 8″ or 10″, 2 of the same 2 or 3 quart saucepan, a big pasta pot, and a 10″ or 12″ cast iron frying pan. I’m a big fan of All-Clad and Lodge cast iron. But thats all most will ever use. My steamer that plops in a big saucepan has never been used. I have a large saute pan I think I’ve used 5 times in as many years because a good frying pan just works better for most things.
I’m Just Here for the Food: Kitchen User’s Manual is a ring bound tome that is supposed to stay in your kitchen cooking area, filled with reference materials you’ll need including cuts of meat, substitutions, areas for recipes and notes, etc.
I’m Just Here for the Food: Cook’s Notes is not what you’d expect. You’re the cook, and the notes are to be yours. So, in effect it is just a blank notebook with Alton’s mug on the cover. For those who need everything Alton, this is a must, if not, it is somewhat duplicated in the Kitchen Manual.
I’m Just Here for the Food: Food + Heat = Cooking is the classic of AB. This won’t teach you recipes, but it will teach you the magics of “how” to cook. You’ll learn why deep frying works differently than pan frying, what boiling does to the food, etc. Since this is like science class, learning the hows and whys will help you make decisions on how you cook your food.

From this well-fed pirate, happy cooking!