Kitchen User's Manual: (Ring Binder) by Brown, Alton

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.

I love the tips & tricks!