Book Review: "Food for Thought: Essays and Ruminations" by Alton Brown

“To me, food is best when it’s not fussed over. Cook it as simply as you can, make it taste as good as you can without overcomplicating matters, serve it on a fairly simple, tasteful plate (if it’s chipped, even better), toss on a bit of parsley, and let it go. Do not fuss. Do not wipe down the edge of the plate. Do not position the stack of fries just so. Do not manipulate the Brussels sprout leaves with tweezers. We are humans, and wonderfully, imperfectly so. If it turns out that fussing is simply part of your DNA, do your imperfect best to not let it show, as it scares the rest of us.“

If there’s a chef who writes a book (not a cookbook), chances are I will read it. I’m fascinated by the paths that people followed into the culinary world, especially those who have some longevity, given people’s constantly changing tastes.

I used to be addicted to Food Network. On the weekends in particular, I’d watch a ton of cooking shows. And as much as I loved new recipes and techniques, I also loved understanding the science behind cooking, which is what drew me to Alton Brown and his show Good Eats.

Brown is a quirky personality but he is an absolute fount of culinary knowledge. His show not only taught ways to cook better but also helped viewers understand where their problems might lie. His humor was always on full display.

This book isn’t quite a memoir; it’s more a collection of essays, the majority of which center around food and how it became part of his life. From his early days of consuming every type of sugared cereal to reflections on his perfect martini, Brown provides insightful, fun, and thought-provoking commentary. He also talks plenty about Good Eats and his participation on Iron Chef America.

I thought this was a great book, as it was right up my alley. Even if you’re not familiar with Brown, if you’re a fan of food and cooking, there will definitely be something in here to enjoy!