Alton Brown's Gear For Your Kitchen (Paperback) by Brown, Alton
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Paperback; Published 4/1/2008; 256 Pages; ISBN 9781584796961
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Now in paper. Dedicated viewers of Alton Brown’s acclaimed Food Network show "Good Eats" know of his penchant for using unusual equipment. He has smoked a salmon in a cardboard box, roasted prime rib in a flowerpot, and used a C-clamp as a nutcracker. Brown isn’t interested in novelty, he’s just devoted to using the best—and simplest—tool for the job.
Alton Brown’s Gear For Your Kitchen offers honest, practical advice on what’s needed and what isn’t, what works and what doesn’t. For instance: You only need three knives, but they are a lifetime investment. And don’t bother with that famous countertop grill—it doesn’t get hot enough to properly sear. In his signature science-guy style, Brown begins with advice on kitchen layout and organization, then gets to the lowdown on these cooking elements: Big Things with Plugs; Pots and Pans; Sharp Things; The Tool Box; Small Things with Plugs; Storage and Containment; and Safety and Sanitation.
Gear For Your Kitchen is essential for all of Brown’s fans as well as anyone who wants a good guide to great kitchen gear. With more than 125,000 hardcover copies in print, this indispensable—and highly entertaining—book is now offered in a paperback edition that every home cook can afford.
Got the waffle maker in 4 days...this book took 2 weeks...
I purchased this book as a gift. I was pleased with the book when I received it. I enjoyed looking at it and found it interesting.
As always Alton Brown delivers the goods.
This book was a real education. I am a kitchen gadget collector (including small appliances) and didn't realize that there were so many gaps in my cupboard. I can't wait to get the items I am missing so I will no longer have to "make do" with something that kind of works.
I really liked this book, it helped me to reduce the clutter in my kitchen, and gave me the information I needed to get the kitchen equipment I needed.
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Liquids in a covered pot will come to a boil much faster than liquids in uncovered pans, due to the trapped heat.