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: From a fan Great Book, but not a good buy
Summary: 3 Stars
This is a great book, and very informative. As he does in his first book, he explains the concepts behind cooking in an almost scientific. BUT many of the most important tidbits are found in abbreviated with his first book. He also tends not to give the full story when endorsing a particular product. The Pressure Cooker, Stand Mixer, Perfect Beaker, etc. So before you buy, look at the recommendations on this site, consumer reports, and any other nonpartisan source you can.
My suggestion is try and find this book at your library, then decide if you want to buy it. For me I took a few notes, then returned the book. I can always go check it out, and its not the type of book I'll always have out.
(oh and before any of you try this, the terra cotta smoker is great, but not nearly as cheap and convenient as the smokey joe smoker in I'm just here for the food).
Book Review: If you have anything in your kitchen cupboards, this is for you
Summary: 5 Stars
First of all, let me say that Alton Brown is my hero, and if he wrote a book about knitting needles I'd probably buy it. That said, this really is a great book that I'd buy no matter who wrote it. Part user's manual, part field guide, and part cookbook, this concise little gem of a book has just tons of great information packed into it. The section on knives alone is worth the book price, IMHO. Shopping for skillets and not sure if you should get anodized or cast aluminum? Wondering what that funny plastic hand-cranked gizmo you found in your Grandma's bottom kitchen drawer is? (It's a bean frencher, by the way.) Not sure of the difference between an orange peel and a pizza peel? If any of these questions apply to you, then get this book. Besides, what other book in existence explains how a Thermos works eight pages after a recipe for Baba Ghanoush?Book Review: If you just can't get enough of AB
Summary: 4 Stars
This book isn't bad, though I expected more for the price. It takes the key points from his other 2 books specifically regarding tools of the kitchen and elaborates on them. It's an excellent reference for gadget shopping. It's your own personal hard-bound "W" without the put-downs.
You may have noticed that there are no brand labels shown in the later Good Eats episodes for licensing reasons. Not the case with this book. He tells you straight out which brands he prefers. No more late-night Google image searches comparing video footage to actual models.
I received this as a gift and I'm very happy to have it. But if you're on a budget... Well, if you're on a budget, don't bother with cook-books! But if you're torn between his cook-book, bake-book, and this gear-book, get the cook-book & bake-book.
Book Review: Gear for your kitchen with your budget
Summary: 5 Stars
I would strongly recommend this book for those who are starting out on the path of cooking, are looking at upgrading what Grandma gave to them, or are considering increasing their stable of cooking utencils. Alton gives the reader the skinny on different implements, small appliances, and the tools needed to make that perfect quiche. With his typical aplomb and humorous style he explains with science the whys and wherefores of how things work as they do. Based on this book I've certainly grown to appreciate certain tools I've had for several years, thrown out some unused appliances and whatnot, and look at those television ads touting the latest and greatest slicing and dicing utencil with great skepticism. Kudos to Alton for making an easy and fun to read book.Book Review: Cement Trowls and Ray Guns
Summary: 4 Stars
All-n-all a good book. I found it very useful on many fronts. He got an extra star from me because he uses a Macintosh Powerbook. But in his zeal to encourage multitasking I was confused by something interesting. Alton suggested using a cement trowel as a pie server. I'm not sure how that would go over with my guests. A few pages later he tells of how he spent $180 on a Star Wars type thermometer ray-gun. Buddy (I say this as a friend), no one needs a $180 thermometer. Spend $15 and get yourself a nice pie server. A nit-picky point not meant to diminish the fact that I did enjoy this book. It will give me ammo in my quest to gain more stuff. My wife is getting suspicious. Folks, if you are a beginning foodie, this book will be a great resource to get you started.