Book Review: Food for Thought

Gallery Books

For many foodies, Alton Brown is a familiar name: coming onto the scene with his Food Network show Good Eats in 1999, Brown has since had major success in the food world through shows, cookbooks, and more.

Brown also hosted Iron Chef America and Cutthroat Kitchen and has written a multitude of books dealing with food and the science behind it. In fact, it seems to be Brown's borderline obsession with understanding how things work together that draws so many to his quirky, sarcastic approach to something we all enjoy.

Brown's newest venture, Food for Thought: Essays and Ruminations, is the perfect blend of the personal and professional. Brown takes instances from his own life and reflects on them through his decades of experience — from his childhood mishaps with Cap'n Crunch to his time as a line cook to hosting a live cooking show during the height of the COVID-19 pandemic — situations that have stuck with him throughout his career.

Brown's wit, sarcasm, and tenacity for all things cooking make even the least kitchen-inclined want to lean in and listen to his stories. Each chapter is a small tidbit of Brown's life, culminating with a lesson or anecdote of some sort, giving the reader something to ruminate on themselves. Some chapters will have you laughing out loud, while some will tug a bit at your heartstrings — but each chapter will leave you with a new-found appreciation for the art and science of cooking and how it relates to our lives. 

Gallery Books // 304 pages // Memoir, Food