Kitchen User's Manual: (Ring Binder) by Brown, Alton
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Ring Binder; Published 9/3/2003; 160 Pages; ISBN 9781584792987
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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.
Designed to be a constant kitchen companion, the Kitchen User's Manual has eight separate sections for your recipes, notes, and other cooking essentials. Each section includes a durable full-page plastic pocket to hold clippings, equipment manuals and warranties, and other kitchen paperwork.
Blank pages have plenty of space for clippings or handwritten recipes-plus notes on the side. And it's the place for all that cooking information that's rarely gathered in one place: temperature and measurement conversion charts, ingredient substitutions, guides to cuts of meat, cutting and carving diagrams, sanitation and safety information, and much more.
As a new cook to the kitchen, cooking for two teenage boys, I found myself in need of organization. I was collecting and printing many recipes, many from foodnetwork.com, and piling them on the counter. This book keeps everything in logical order in one neat place and has many helpful references, charts, measurements, etc to help a new cook, or I guess any cook really. It is a really nice thing to have and I keep it right on the counter.
Great place to centralize information, tips, shortcuts, recipes, and critical cooking information. Good organizer and reference tool.
Loved the book. Only thing is that I wish there was definitions and showing techniques for braising compared to boiling, how to do soft peak egg whites compared to stiffly beated egg whites, what containers to use for egg whites, how to broil, door open or closed, how to feel meat for rare or well done. And just general techniques for cooking. Alton's show "Good Eats" is very informative. I try not to miss them. Just wish this book was a little more informative. The main reason I wanted it was for the measures of how much dry pasta is need for 2 cups cooked pasta for recipies. And what to substitute for some spices and what the cuts of meat are for the different types of cooking. Also techniques for shelling oysters and techniques for grilling inside and outside. I guess I still have to watch the shows. Also wanted tips for pie crusts baking before filling with beans or no beans or baking after with filling. What about covering the crust edges? Love Alton's shows, don't ever take him off!!! Thankyou.
This binder is well made and durable for use in a kitchen. The organization was well thought out and the information provided is helpful.
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To remove garlic odors from your fingertips, run your hands around a stainless steel sink, then wash with soap and water as usual. Stainless steel neutralizes the smell, instead of masking it like scented soaps and lotions.