Alton Brown's Gear for Your Kitchen

A very informative, and very opinionated (!), book, by the creator of 'Good Eats', and 'I'm Just Here For the Food'. Alton Brown takes you w-a-a-a-y beyond 'buy this', and explains the 'whys' and 'hows' behind different cooking equipment and kitchen items, including: an exhaustive comparison of pots and pans; knives and 'sharp things'; small appliances; basic utensils; and even food storage; along with a very good, basic introduction to food safety and kitchen sanitation that is missing from most cookbooks. Although, a dozen or two recipes are included as devices to demonstrate some things, this book is focused on the gear. Brown expresses a distain for single use gadgets, emphasizing multi-use items, that maximize value, and minimize clutter. As in his other books and TV shows, he provides the reader with a historical perspective of many of the items and materials used, along with his brand of humor and whimsy, along with several 'work-arounds'. My copy notes an original publication date in 2003, with this edition in 2008, so there may be a few of the latest gadgets and appliances missing (think 'air fryer'), and some of the referenced model numbers and prices may have changed. But the fundamental tools and equipment are covered in great detail, and in an easy to read and enjoyable manner that educates the reader to make good choices for their own situation, budget, and cooking style. Well worth the price, and the read (!), if it helps make just one or two major kitchen gear decisions, and a great add-on to any single cookbook or collection.

OK, I admit it, I'm a Good Eats Junky. And any man who has a pet iguana has my heart! If you've been around a kitchen for any length of time, a lot of this is old hat, but it's presented in a lighthearted manner, and is a good refresher. I think the bestest part is in the Introduction when he explains how to de-clutter the kitchen. And keep it de-cluttered. If you're new to a kitchen, this is a great book to help you get set up properly, and for the least amount of money. Expensive is not always best. And his idea to shop at your local restaurant supply is wonderful. I've been shopping at mine for years. Restaurant quality at a price I can afford. What's not to like? Another reason Alton Brown has my heart and undying love is that he hates items that are uni-taskers. He wants multi-taskers that can do several jobs. No exceptions! Well, maybe one. He likes frenched green beans, as does Spike, his pet iguana, so he has a frencher. I don't like green beans, frenched or otherwise, and I do not and will not have a bean frencher. But I may get a cigar cutter. At times, I wondered if he was in my kitchen. He knew I had a drawer full of old knives passed down from grandparents to parents to me. I know have decent ones, and the right sizes and shapes for the job. Do you buy some of your kitchen supplies from the hardware store? The tobacco shop? Why not? Brown gives a lot of recommendations regarding products. I strongly recommend you check the reviews before buying specific brands he recommends. The book was published in 2008—what may have been high quality then may no longer have that same quality. I think this book is perfect for anyone who is starting out on their own, moving to their first apartment, their first kitchen. I know it's perfect for anyone who has been collecting gadgets for years. As well as old knives. Besides, it's just a lot of fun to read!

I live in a small townhouse with a tiny kitchen. When I moved in I didn’t care because all the cooking I did started with “Remove tray from box. Pierce film to vent…” Unfortunately health concerns have changed my diet from the unpronounceable processed foods to a need to know every ingredient and how it was handled. This led me to the sudden need to build a good set of kitchen tools in a very small kitchen. This book really focuses a lot on Alton Brown’s “No Unitasker” mentality (except the fire extinguisher) and has helped me to build a streamlined and multi-functional cooking arsenal that is both highly useful and fits in my limited space. Not only does this book help immensely in choosing the right tool for multiple tasks or decide on whether you need a particular type of pot or not it also helps you to not purchase something you may have thought you wanted/needed but really don’t. I don’t have the space for a tool I will rarely use. Alton really sets out a clear guide here on what tools can do the same job for you while doing other jobs as well. He also goes into detail about things like choosing knives or the right sized cast iron skillet for your needs/skill. Daunting tasks for those of us not initiated into the secret chefs club. As I read through each section I also found that he helped me to understand the subtle differences between tools that often to the inexperienced seem almost identical. Understanding the mysterious world of the chef knife seems much less confusing now that Alton has laid out the basics on the various terms that salesmen and packaging bombard you with. The end result from perusing through Alton Browns thoughts on kitchen tools, for me at least, has been a very functional kitchen in a very small space that has made the process of learning to cook real food with real ingredients a lot less frightening, much much easier and far less expensive than if I had just gone to my local store and started buying everything I thought I needed. Not to mention it’s really helped me to find the fun in cooking.

In typical Alton Brown fashion, this book covers a wide variety of topics organized very logically like a textbook. It helps to explain what's out there and what features work or which ones are gimmicks. It's almost like having that wealth of knowledge with experience without having to fork out thousands for equipment only to chuck it at the wall in frustration and going out to buy a replacement.

A fine treatise on what is essential in your kitchen and what is superfluous. Alton Brown is a clever, funny, articulate character whose cooking show, Good Eats, has always been a favourite of mine. For those of you who like a bit of shop talk, this is a great read. If there is one drawback, it's that the book employs American imperial units in everything. You'll have to convert to metric when you go out and shop for that 7-quart casserole that Alton recommends. Can't fault the author for that, though.

good information on gear and recipes to go with them

Would buy again.

Great