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

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    • Categories: Main course
    • Ingredients: duck breasts
    • Accompaniments: Red flannel hash
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    • Categories: Side dish
    • Ingredients: beets; baby red potatoes; duck fat; Vidalia onions; chives; duck eggs
    • Accompaniments: Cast-iron duck
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    • Categories: Sandwiches & burgers; Main course; Vegan; Vegetarian
    • Ingredients: tofu; serrano chiles; barbecue sauce; apple cider vinegar; hoagie rolls; dark-colored beer
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    • Categories: Main course
    • Ingredients: paprika; onion powder; garlic powder; ground cayenne pepper; thyme; ground ginger; ground cumin; tuna steaks
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    • Categories: Appetizers / starters; Vegan; Vegetarian
    • Ingredients: portabello mushrooms
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    • Categories: Main course
    • Ingredients: chicken breasts; peanut butter; coconut milk; sesame oil; hoisin sauce; limes; fresh ginger
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    • Categories: Grills & BBQ; Main course
    • Ingredients: lamb rack; baby red potatoes; rosemary
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    • Categories: Grills & BBQ; Main course
    • Ingredients: salmon; honey; store-cupboard ingredients
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    • Categories: Grills & BBQ; Main course
    • Ingredients: ground cumin; ground coriander; garlic powder; ground cayenne pepper; paprika; whole chicken
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    • Categories: Grills & BBQ; Side dish; Vegetarian
    • Ingredients: sweet potatoes; bananas; coconut milk
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    • Categories: Grills & BBQ; Side dish; Vegan; Vegetarian
    • Ingredients: romaine lettuce; capers; apple cider vinegar
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    • Categories: Main course
    • Ingredients: yellow onions; soy sauce; honey; Worcestershire sauce; fresh ginger; beef flank steaks
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    • Categories: Salads; Main course
    • Ingredients: whole chicken; cherry tomatoes; yellow pear tomatoes; scallions; arugula; Montrachet cheese; olives; sourdough bread; Champagne vinegar
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    • Categories: Breakfast / brunch; Vegetarian
    • Ingredients: frozen hash browns; spinach; salsa; mozzarella cheese; chile flakes; beer
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    • Categories: Appetizers / starters
    • Ingredients: salmon fillets; halibut; sea scallops; shallots; parsley; basil
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    • Categories: Main course
    • Ingredients: coriander seeds; cumin seeds; curry powder; ground cinnamon; peanuts; sesame oil; chicken breasts
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    • Categories: Main course
    • Ingredients: shrimp; Old Bay seasoning; panko breadcrumbs; parsley
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    • Categories: Main course
    • Ingredients: orange juice concentrate; whole turkey
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    • Categories: Main course
    • Ingredients: beef rib-eye roast; leeks; store-cupboard ingredients
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    • Categories: Side dish; Vegan; Vegetarian
    • Ingredients: potatoes
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    • Categories: Stews & one-pot meals; Main course
    • Ingredients: ground beef; sandwich bread; tomato ketchup; paprika; Worcestershire sauce; parsley
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    • Categories: Salads; Side dish; Vegan; Vegetarian
    • Ingredients: golden beets; broccoli; apple cider vinegar; red onions
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    • Categories: Vegan; Vegetarian
    • Ingredients: tomatoes; thyme; rosemary; sage
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    • Categories: Soups
    • Ingredients: tomatoes; thyme; rosemary; sage; red peppers; chicken broth; balsamic vinegar
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Notes about this book

  • 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.

Notes about Recipes in this book

  • Tomato sauce Rosie

    • fprincess on October 21, 2010

      Requires a microwave.

  • Alabama alchemy

    • rmardel on December 16, 2020

      This recipe is for very classic collards, much the way I grew up eating them. The main difference is technique, these are braised slowly in the oven rather than on the stovetop, a technique I will use from now on. I suppose it is the technique I like the most here; I adapted the recipe to suit my own taste: using only cider vinegar (Brown suggests a combination of rice vinegar and cider vinegar), substituting stock for part of the water (ham or pork stock is particularly good). I also sauté chopped onion in bacon fat before starting the collars, and add a dash of sorghum, making them much more like the collards my grandmother made.

  • A perfect baked potato

    • babyfork on January 03, 2021

      So it's funny how you learn something as a kid and just stick with it. My parents used to wrap potatoes in foil and bake them. And so I did this for years until the last time I decided to bake a potato. I was thinking that my parents weren't the best cooks so I looked it up on the interwebs and figured old Alton would know what to do. This method made a perfectly baked potato with a crisp tasty skin. I'll be using this method from now on.

  • Grilled butterflied chicken

    • shoffmann on April 18, 2017

      Followed the technique from this recipe, but used a different spice rub. Chicken turned out great! Good crisp skin.

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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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