I'm Just Here For The Food: Version 2.0 by Alton Brown

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  • judiu on August 28, 2010

    Love it!

  • SilverSage on March 07, 2010

    This is a book fro good technique, not good recipes. I don't agree with most of his flavor profiles.Use the science, but skip the recipes.

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  • ISBN 10 158479559X
  • ISBN 13 9781584795599
  • Published Oct 01 2006
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher Stewart, Tabori & Chang

Publishers Text

Eight years ago, Alton Brown set out to create a cooking show for a new generation. The result was Good Eats, one of Food Network's most popular programs. Four years ago, Brown set out to write a cookbook for people who would rather understand their food than follow a recipe. A mix of cutting-edge graphics and a fresh take on preparing food, I'm Just Here For the Food became one of the bestselling cookbooks of the year - and received the James Beard Foundation/KitchenAid Book Award as best reference book.

This year, to commemorate and celebrate this success story (more than 300,000 copies in print), STC is pleased to announce I'm Just Here For the Food: The Director's Cut. This special edition features 10 brand-new recipes, 20 pages of additional material, a jacket that folds out into a poster, and a removable refrigerator magnet - along with everything that made the original a classic instruction manual for the kitchen. Each of the book's 15 sections is a module on a given cooking method - from pan searing to pressure cooking, stewing to steaming - with a "master" recipe and a varied selection of recipes that epitomize the technique. The text is accented throughout with food facts, history and lore, and science.



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