Alton Brown's Gear for Your Kitchen
by Alton Brown
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Book Summary Information
Author: Alton BrownEdition: Hardcover
Audio: English (Unknown); English (Original Language); English (Published)
Published: 2003-10-01
ISBN: 1584792965
Number of pages: 256
Publisher: Stewart, Tabori and Chang
Book Reviews of Alton Brown's Gear for Your Kitchen
Book Review: Can a Kitchen Implement Book Be Interesting? YES!
Summary: 4 Stars
How interesting can a book on kitchen implements be? I have always loved kitchen gadgets and machines, and although I'm the one who drags my wife through the kitchenware sections of stores, I still asked this question about this book. Well, it is a very interesting book, and I wish I had read this before buying most of what's in my kitchen.
Alton Brown is the host of the Food Network show GOOD EATS. The show was first brought to my attention by a local radio morning show DJ. Alton is a sort of combination of Julia Childs and Mr. Wizard with a little wackiness of Jeff Corwin thrown in. After quickly getting addicted to the show, I wondered if Alton had any books, and my search led me to GEAR FOR YOUR KITCHEN.
In the short time I've been watching the show, he's twice lifted his fire extinguisher and said, "This is the only unitasker in my kitchen." That philosophy permeates this book. You will also find that he will often use non-kitchen tools if he feels they perform the task better. He serves pie with a masonry trowel and scapes dough with a drywall taping knife.
He's not afraid to name names, which is extremely beneficial and not often seen in books (Don't want to upset potential advertisers!). So instead of just describing what to look for in an item, he tells you what item(s) meets those requirements. Of course, this risks making the book quickly dated. He is also not afraid to say what items he's abandoned when they were poorly "updated," such as now recommending the Kitchenaid food processor over his once-favorite Cuisinart because Cuisinart changed the toggle switch to a membrane switch. Hopefully, some of the revelation will guide the manufacturers to provide better products.
The book is very easy to read, and reads like listening to the author on his show. The layout is very attractive. The book is punctuated with interesting sidebars giving historical information on the materials and products. There are actually a handful of recipes using the tools described in that section. For example, the section on food processors includes a recipe for Hummus. The book is full of photos of recommended items. There is a several-page table on cooking utensil materials: what they are, what they're good for, and what they're not. Some of these sidebars and tables are very appealing to an engineer like me (Alton Brown, in general, probably appeals to engineers like me), but may be boring to others. You can skip many of them without much damage.
Chapters are Pots and Pans, Sharp Things (knives and slicers), Small Things with Plugs (electric countertop kitchen appliances), Kitchen Tools Unplugged (pretty much any tool that doesn't fall into the other categories), Storage and Containment, and a potentially ho-hum chapter on Safety and Sanitation, which wasn't so bad. I could probably benefit from this last chapter, although (famous last words) I've never gotten sick from anything I made in my kitchen. It's harder explaining to my wife why I'm buying spray bottles and squeegees.
I can offer a few suggestions for improvements. Mainly, additional illustrations are needed to help describe differences in some items. He could use diagrams to describe different kinds of pots and pans, different turners and spatulas, and the different whisks. He does this very thing describing different kinds of knives and the parts of the knives, but falls down on the job in the other sections. There are text descriptions like "straight sides," "curved sides," "flared sides," "sides that curve outward," "they all have an offset angle built into them either at the tip or in the handle," and others. It can be hard to conceive in your mind (or maybe it's really simple, and I'm just messed up because I'm an engineer and he's not describing what plane he's working in, what line he's referring the angle to, etc.) By "straight sides" does he mean "vertical?"
And p. 192 confuses me. Alton insists there is a difference between turners and spatulas, but under "Wide, Solid Turner," he describes a particular product he owns, and there is a photo of it with a caption that clearly describes it as the same item, but calls it a "spatula." Furthermore, the next section, "Cake Spatulas," the first describing spatulas, refers to "the spatula described above." Ugh. Which is it? Are spatulas and turners the same or not?
OK. Minor point.
Mr. Brown does concedes that there may be a few good unitaskers, and admits to owning a few, but only if they do a job you need a done a lot, and it does it very well. Oh...and he does discuss fire extinguishers.
I don't think I'll personally purchase this book since it is in the my local library, and it's not something I think I'll have to refer to frequently. However, if you don't have access to it, or want to keep it around for the recipes (or have an unlimited book budget and bookcase space), I'd highly recommend purchasing GEAR FOR YOUR KITCHEN.
Summary of Alton Brown's Gear for Your Kitchen
Alton Brown has smoked a salmon in a cardboard box, roasted a prime rib in a terracotta flower pot, cooked onion soup in an electric skillet, used a C-clamp as a nutcracker, and a binder clip to hold a probe thermometer in place. While his machinations may border on the Rube Goldberg-esque, it is among Brown's missions to present the best - and often the simplest - tool to get the job done. Following an introduction that discusses a little bit of kitchen history and some advice on room layout and organization, the book is divided into 9 chapters: Big Things with Plugs, Pots and Pans, Sharp Things, The Tool Box, Small Things with Plugs, Storage and Containment, It Came From the Hardware Store, Surfaces, and Safety and Sanitation."I think cooking is a lot of fun and I hate to see people not having fun doing it just because they don't have the right tools--which is not to say they need the prettiest, best, most expensive tools. They just need the tools that are right for them." Such is the organizing principle of Alton Brown's Gear for Your Kitchen by the selfsame Alton Brown, star of Food Network's Good Eats as well as award-winning author of I'm Just Here for the Food. It's an interesting, effective principle. It comes from a guy who serves pie with a four-dollar mortar trowel he picked up at the hardware store.
Brown's opening challenge is a 60-day, four phase process of ridding your kitchen of all things unused and insignificant--easy on the surface, but tough in the doing. That leaves room for essential gear. And to help make those choices, Brown looks at pots and pans, sharp things (not just knives, but graters, mandolins, and cheese slicers, too), small things with plugs (as in small appliances--from food processors to coffee makers to deep fat fryers), kitchen tools unplugged (those items that fill drawers), storage and containment, and safety and sanitation.
If this were just an encyclopedia, what an unwholesome bore it would be. But Brown turns this relevant information into a romp. He's talking about the tools he uses, after all, and has no fear of naming likes and dislikes--based on his own experience. He also includes unending side chatter about cutting corners, saving money, and actually putting good tools to work. You'll find recipes throughout, and techniques, too. Like, how to bake a chicken in a flower pot. If you wonder why you would even want to attempt it in the first place, Brown clues you in. Alton Brown's Gear for Your Kitchen is about as guilt free as pleasure will ever get. --Schuyler Ingle
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