Want some suggestion on some good reading along the lines of Food, History and Science? Below are recommendations from Alton, fellow fans and myself. |
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I'm Just Here For The Food: Food + Heat = Cooking -By Alton Brown What else than Alton's own book? Science, cooking methods, and much, much more. It's required reading for the Briner wanna be. |
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I'm Just Here for More Food : Food x
Mixing + Heat = Baking -By Alton Brown Alton's second book covers all of your baking secrets. It's a new approach so hold on to your seats. See this page for error correcting in the first printing. |
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Alton Brown's Gear for Your Kitchen -By Alton Brown Find out the most important stuff for your kitchen. |
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I'm Just Here for the Food : Kitchen
User's Manual (Ring-bound) -By Alton Brown This sturdy kitchen organizer is the perfect companion for any home cook-and essential for fans of Alton Brown's I'm Just Here For the Food. |
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I'm Just Here for the Food : Cook's Notes
(Spiral-bound) -By Alton Brown
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Cookwise: The Hows and Whys of Successful Cooking -By Shirley Corriher She's a regular on the show with good cause. Shirley goes in depth on flour, fat, fruits and more with personal stores and a ton of recipes to
teach why it does what it does. |
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Food: A Culinary History From Antiquity To The Present From Alton way back when he was with Means Street: |
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On Food and Cooking: The Science
and Lore of the Kitchen -By Harold McGee Alton's always reading from it on Good Eats. This book gets to the
basic science and puts it in terms anyone can understand. What makes white
meat white? Does searing really sear in the flavor? Why are most people
in the world lactose intolerant? He answers it all. No recipes. |
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The Refrigerator And The Universe:
Understanding The authors explain the laws of thermodynamics for laypersons. They
begin with the historical development of thermodynamics: how attempts by engineers and natural philosophers to understand the
nature of heat and how to use it efficiently in heat engines led in the 19th century to the discovery of two fundamental laws of
energy. They then show how the laws follow from the atomic theory of matter and give examples of their applicability to such
phenomena as the formation of diamonds, how blood carries oxygen, and the history of the universe and evolution of life. Annotation
copyright Book News, Inc. Portland, Or. |
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What Einstein Told His Cook: Kitchen Science Explained -By Robert L. Wolke & Marlene Parrish Answering specific questions about food from readers, Robert Wolke
explains some of our everyday questions. This easy read will give you a
boat load of insight about MSG, salt, sugar with recipes to boot. |
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What Einstein Told His Cook 2: The Sequel:
Further Adventures in Kitchen Science -By Robert L. Wolke & Marlene Parrish From Barnes & Noble: |
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Salt: A World History -By Mark Kurlansky From Barnes & Noble: |
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Last Edited on 08/27/2010 |