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I'm just here for the food : food + heat = cooking / Alton Brown.
LIBRA TX651 .B728 2002
Available from offsite location
- Format:
- Book
- Author/Creator:
- Brown, Alton, 1962-
- Language:
- English
- Subjects (All):
- Cooking.
- Penn Provenance:
- Grad, Laurie Burrows (donor)
- Physical Description:
- 287 pages : color illustrations ; 24 cm
- Place of Publication:
- New York : Stewart, Tabori & Chang, 2002.
- Summary:
- The host of Food NetworkUs "Good Eats" entertains and informs viewers with a lively mix of wit blended with wisdom, history mixed with pop culture, and science combined with common sense. This companion cookbook presents an instruction manual for the kitchen, combining 60 wide-ranging recipes with a wealth of culinary information that allows anyone--at any level of expertise--to understand the whys and wherefores of cooking.
- 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
- 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.
- Notes:
- Includes index.
- Local Notes:
- Presented to the Penn Libraries by Laurie Burrows Grad.
- ISBN:
- 1584790830
- OCLC:
- 48223396
- Online:
- Laurie Burrows Grad Collection Home Page
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