Reddit reviews Alton Brown: EveryDayCook: A Cookbook
We found 9 Reddit comments about Alton Brown: EveryDayCook: A Cookbook. Here are the top ones, ranked by their Reddit score.
When award-winning chef Alton Brown isn’t busy with television projects like Good Eats, Iron Chef America and Cutthroat Kitchen, he’s developing digital media projects and touring with his live stage showSomehow, he still finds time to make tasty food for himself and the people around him—and now, he’s bringing his everyday recipes to youbrbrIn EveryDayCook, you’ll find the food Alton Brown cooks and eats on a day-to-day basis, from morning to late at night and everywhere in-betweenAccompanied by frame-worthy photographs, the 101 recipes are arranged by time of day—and of course, they incorporate plenty of science and the chef’s signature sense of humorbrbr ulHighlights include: liMorning: Buttermilk Lassi, Overnight Coconut Oats, Nitrous Pancakes/li liCoffee Break: Cold Brew Coffee, Lacquered Bacon, Seedy Date Bars/li liNoon: Smoky the Meat Loaf, Grilled Cheese Grilled Sandwich, "EnchiLasagna" or "Lasagnalada"/li liAfternoon: Green Grape Cobbler, Crispy Chickpeas, Savory Greek Yogurt Dip/li liEvening: Bad Day Bitter Martini, Mussels-O-Miso, Garam Masalmon Steaks/li liAnytime: The General’s Fried Chicken, Roasted Chile Sa
I've used my very advanced internet skills to utilize a search engine to find and link to the very book:
https://www.amazon.com/Alton-Brown-EveryDayCook/dp/1101885718
Alton Brown's new cookbook? Definitely edible, definitely descriptive and easy to understand why it works to cook things the way he does. In general, I'd introduce her to Good Eats (and the website Serious Eats) as a way to get her into the whys and hows of food.
Here you go!
https://www.amazon.com/Alton-Brown-EveryDayCook/dp/1101885718
>The channel also refused to let him use the metric system, he said.
Good Eats was so entertaining with Alton demonstrating the science of cooking with puns thrown in. Although, my interest waned whenever ounces, cups, etc. were referenced.
>Brown’s latest cookbook, EveryDayCook: This Time It’s Personal, came out in September.
I previewed the cookbook on Amazon. Apparently the publisher wouldn’t let him use the metric system either. I’m hopeful that he’ll let loose with metric on his new show.
>Unrelated question, I read that meat should be poached with the liquid starting cold and then gradually increasing the heat so as to cook the meat evenly. However when grilling or baking an oven is required to be preheated, and I read the reason is again, so that the meat cooks evenly. Sorry if this is a dumb question, I know the medium of cooking is different but why is this contradicting?
Let's start here. You can safely ignore advice for starting things cold in any aqueous cooking method (poaching, braising, making stock, boiling vegetables) -- whether it starts hot or cold will have minor differences when it comes to when and which compounds move from your solids to your liquids, and other details like clarity of your final liquid (e.g. a broth or stock). These are fine finicky details however, and will have very little effect on the final flavor of your dish. When it comes to poaching meats, what matters it the final temperature of the meat. The closer the temperature of your poaching liquid is to that target temperature, the better -- whether it starts hot or cold when the protein goes in. The same basic principles apply for meat cookery when grilling or roasting, with the added caveat that you usually want to create a crust through the maillard reaction and caremelization, which requires high heat. Hence the very best methods are a combination of low and high heat, such as Sous Vide and Reverse Searing.
As for categorical learning, there are lots of resources!
One of my favorites is the website Serious Eats which is very science based and has plenty to learn sorted by technique or by recipe.
I personally learned with Alton Brown -- seek out the show Good Eats, or check out some of his books 123
There is no right or wrong way to learn to cook. In fact, the only real way is to just get in the kitchen and cook. Yeah, you will screw some stuff up, burn some stuff, and maybe make some truly awful food. But you will make great food as well.
I don't know about an e-book version, but yeah. There are three hardcovers, covering each episode of the show in chronological order.
Here's the first: https://www.amazon.com/Good-Eats-1-Early-Years/dp/1584797959/ref=sr_1_2?ie=UTF8&qid=1480898360&sr=8-2&keywords=good+eats
They're pretty great, and they're certainly easier than trying to find and re-watch specific episodes. Also, I believe he's tweaked a few recipes where he felt he made a slight mistake on the show, so you're getting the most up-to-date version of his recipes that you won't find anywhere else. They're pretty darn great. Well worth the money.
Edit: He also released a book this year called Everday Cook. I haven't read it yet, but if I could only buy one it would probably be this one (and there's a kindle version):
https://www.amazon.com/Alton-Brown-EveryDayCook/dp/1101885718/ref=la_B001JRWOIO_1_1?s=books&ie=UTF8&qid=1480898478&sr=1-1
https://www.amazon.com/Alton-Brown-EveryDayCook/dp/1101885718
Publix publishes recipes in its stores, and I have one of their binders with a handful of the ones I thought seemed good.
Also have to second The Joy of Cooking (mentioned by someone else).
His newest book is EveryDayCook.
You can also find more of his older books (besides the big 3) on his Amazon Profile.