Alton Brown's Gear for Your Kitchen
by Alton Brown
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Book Reviews of Alton Brown's Gear for Your Kitchen
Book Review: I don't like the new Cuisinart either
Summary: 5 Stars
I'm a hobby cook and also a gadget-junkie, so I was delighted to discover this book by one of my favorite people on the Food Network. Brown covers much more than simply can-openers and veggie-peelers, though. His topical chapters cover pots and pans, storage containers, small miscellaneous utensils, safety items, "sharp things," and "small things with plugs," and perhaps the best way to read the book is to browse from the beginning and then read his descriptions, comments, and opinions on certain items as they come to mind. I'm a regular reader of the consumer tests in COOK'S ILLUSTRATED, too, and I think Brown and Christopher Kimball would agree in many ways on what makes a particular tool useful and what features to look for among the products available. Brown's judgments are admittedly personal but he explains them very clearly. Not everything must be specially purchased, either; he recommends a length of dental floss for cutting slices of soft cheese, and he boils eggs in an electric kettle that automatically turns itself off when it reaches a boil. (Great idea!) The book's page design is also quite nice, with good photos and drawings of the tools he discusses, side discussions and tips highlighted in color, and lots of open space. All his sources appear at the back of the book. I certainly hope he does a revised and updated edition in about five years.Book Review: Underwhelming and disappointing AB -- better luck next time
Summary: 2 Stars
I loved AB's first book, "I'm Just Here for the Food" and think his "Good Eats" cable tv show is terrific, but his second book is pretty shoddy. I respect his opinions on kitchen items, and enjoy his comments, but they are generally brief and there is so little detail in most (not all) of the chapters that the book isn't of much use. It reads more like cocktail party conversation instead of a critique of cooking equipment. There are inconsistencies between the book and what he's said on his show, plus there are some sections of his book that are just plain wrong (see parts of the knife section.) All of this is made much worse by the poor editing. His throw-away comment about spelling being overrated doesn't excuse all the typos, missing photographs and illustrations and inaccurate descriptions. The first half of the book was pretty good, but these errors were much more prevalent in the later half than what you normally see published. I'll probably buy his future books too, but unless you're an AB junkie like me, I'ld say stay away from this and, as someone below said, get a subscription to Cook's Illustrated instead. I'm going to give AB the benefit of the doubt this time and say his publisher must have been pressuring him to finish the book which would explain the sloppiness, but regardless, James Beard Award Winner, this a'int.Book Review: Great in places, but uneven
Summary: 3 Stars
This is a fun and engaging book, but I can't shake the nagging sensation that Alton Brown sat down and wrote it without reference to external sources. For better or worse, it's a brain dump.
Brown is a smart, experienced, and creative guy, and his brain is packed with years of accumulated kitchen wisdom and useful suggestions. But like anyone else, his brain is also carrying around some thirdhand folklore and some factual misconceptions (such as the idea that ceramic knives are sharper than steel knives, and the notion that infrared thermometers measure temperature by bouncing infrared light off of food).
Unfortunately, the format of this book forces Brown to expound on every possible kitchen implement whether it's dear to his heart or not. The sections on tools he likes and uses are impassioned and exciting -- they make you want to run to the kitchen and play. Other sections feel like a rote recitation of "everything Alton Brown has heard about blank."
The result is a book that you'll appreciate and enjoy reading, but that probably has limited value as a reference book.
Book Review: Excellent Book for stocking the kitchen
Summary: 5 Stars
This book may not be quite as useful for the person who has a fully stocked kitchen and is not likely to spend more money, but for the person who is starting the process of stocking the kitchen it is a great buy. Alton does not always recommend the cheapest items, but in the end, you'll get better quality, only what you need, and things that will last. You also may not spend as much money as you otherwise would have. For example, why buy a set of knives when you can start out with a couple high quality ones (chefs, paring, bread) you will use and last a lifetime (and add more as you find you need them)? Same with pots/pans -- start with 2 or 3 very good ones, and add as you know you will need them (no big sets!!). Buy the best thing going cheap -- cast iron. What can you find in restaurant supply stores? What do you NOT need? What do you already have that you can toss to leave room for things you do use? This book is well worth the cost, and even if it doesn't prompt you to buy or throw out a thing, it is worth the price for the entertainment and educational value alone.Book Review: Great for Spring Cleaning and Beyond!
Summary: 4 Stars
If you're like me, and you walk through Bed Bath & Beyond or similar stores and just get overwhelmed with stuff that looks neat or that you really THINK you need - you're going to love this book.
Personally, I'm a mega neat freak - so this really helped me know what stuff in my kitchen I could really do without. It forces you to be really honest with yourself about what a good home cook really needs and how much is overkill. If you're a packrat - this book is definitely not for you!!!
Inside, Alton Brown not only gives you a run down on what a particular kitchen apparatus does - but what makes one kind or style better than another. He's also got some recommendations on his favorite brands - although it never seems like he's pushing a product as a sales pitch. Any recommendation is backed up with a why and a reason. This is not a book for recipes - you just won't find that here. It's value lies strictly in giving you the ability to say NO to that really neat salad shooter slice-o-matic - even if you do have the 20% off coupon!