In this, his first cookbook, Brown presents readers with an instruction manual for the kitchen, combining 60 wide-ranging recipes with a wealth of culinary information that allows anyone - at any level of expertise - to understand the whys and wherefores of cooking.
The book is organized into modules featuring different cooking techniques: from pan searing to pressure cooking, stweing to steaming, each is explained in detail.
A "master" recipe is provided for each method, accompanied by additional recipes - both simple and sophisticated - that epitomize the technique described. The text is accented throughout with food facts, history and lore, science and mechanics - all of which heighten the reader's understanding of how cooking techniques have developed and why recipes work the way they do. Other sections detail the "before and after" of flavoring (from brining and marinating to sauces and gravies), food hygiene, the well-equipped kitchen, and what's in the author's basic pantry and why.
With Good Eats, Brown has created a cooking show for a new generation; in I'm Just Here For the Food, he again breaks the mold, creating a cookbook for people who want to really understand their food. Combining cutting-edge graphics with a fresh take on preparing food, this is a book that his legion of fans has been clamoring for.