Cookbook: James Peterson or Alton Brown ? [Moved from Cookware board]
I'm looking for a cook book that is as much a recipe book as a "why" book. I'm trying to decide betweem Alton Brown's, I'm just here for the food and James Peterson's, Cooking.
I really want to be able to learn from the book and cook from it, with out having to deal with to much technical jargon or boring subject matter. Hope that makes sense.
I am also open to other suggestions and possibly other James Peterson cookbooks.
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alanbarnes
Feb 28, 2008 07:35 PM
The Peterson book is uncharted territory to me, but I nevertheless would tend to pick it over "I'm Just Here For the Food."
Don't get me wrong, I love AB's book. It's informative and humorous. His explanation of why frying at 350F cooks food faster than baking at 500F is priceless. (350F oil is an angry 140-pound laid-off dot-com geek who's had too much coffee and is hiding a lead pipe behind his back; 500F air is a sleepy 280-pound retired NFL lineman who likes puppies and has had a lot of beer today--who would you rather have take a shot at you?)
But even though the book contains a lot of useful information, it seems like more of a collection of interesting facts and wry observations about food than a true "why" cookbook. It's something I read for fun and refer to occasionally, not a source of solid information for kitchen questions that come up while dinner's cooking.
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ccbweb
Feb 28, 2008 04:00 PM
I have all of Peterson's books. "Cooking" is remarkable. I think he's one of the best cookbook writers working in the last few decades. His writing is clear and he has tacked a number of topics individually and in impressive depth. "Soups", "Sauces", "Fish and Shellfish", "Vegetables", "Glorious French Food"....all clearly informed "Cooking" and all for the better. You can't go wrong with that.
Brown's "I'm Just Here for the Food" is, if anything, actually more elementary and I don't mean that in a bad way. It's more science project oriented than kitchen project oriented. I thought it was a fun read and I enjoyed what he had to say and how he said it.
Ultimately, Brown's book just ended up in the giveaway pile and "Cooking" is on my bedside table. I think you'd be happy with either, but if you're embarking on a path of serious cooking then I think Peterson's book will last much longer as a reference.
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I prefer Shirley Corriher's "Cookwise" more then Alton's tome. http://www.amazon.com/Cookwise-Secrets-Revealed-Shirley-Corriher/dp/0688102298
I love the CIA textbooks, but they cost more then many are willing to spend and the recipes are not sized for typical families.
The Cooks Illustrated book's have great recipes and still teach. http://www.amazon.com/New-Best-Recipe...
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passycafe
Feb 28, 2008 02:58 PM
I have Peterson's "Glorious French Food" & I love it-he's a lot more laid back with less hype than Alton Brown. After all, he's not competing with Ina or the rest on the cooking channel. All the info is there, but you don't feel compelled to read & absorb it all to successfully make his dishes. I'd go with his "Cooking " book, sounds more like what you're looking for.
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JoanN
Feb 28, 2008 02:35 PM
Another big fan of James Peterson here. I have the French book and the Shellfish book. He writes cleanly and simply, without a lot of gushing, and explains things very clearly. I've yet to try a recipe from either book that had problems with timing or instructions. They all work; they all taste good.
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