Selected Product:
| I'm Just Here for the Food: Version 2.0
Hardcover
Edition: Har/Mag
Author: Alton Brown
Publisher: "Stewart, Tabori and Chang"
Release Date: 2006-10-01
ISBN-10: 158479559X
ISBN-13: 9781584795599
List Price: $32.50
Average Customer Rating:
 | |
On Food and Cooking: The Science and Lore of the Kitchen
ISBN-10: 0684800012
ISBN-13: 9780684800011
List Price:$40.00
I'm Just Here for More Food: Food x Mixing + Heat = Baking
ISBN-10: 1584793414
ISBN-13: 9781584793410
List Price:$32.50
Alton Brown's Gear For Your Kitchen
ISBN-10: 1584796960
ISBN-13: 9781584796961
List Price:$17.95
|
To use our price comparison to get the cheapest price, please click on the "Find the Cheapest Price" button located above for I'm Just Here for the Food: Version 2.0 by Alton Brown (ISBN-10: 158479559X, ISBN-13: 9781584795599).
At this time we have not yet written a review for I'm Just Here for the Food: Version 2.0 by Alton Brown (ISBN-10: 158479559X, ISBN-13: 9781584795599). Please continue to keep checking back to this page as we are constantly adding reviews.
Summaries and Customer Reviews are supplied by Amazon.com
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: Version 2.0.. This special edition features 15 brand-new recipes, 20 pages of additional material, and 4 removable refrigerator magnets—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.
I'm Here For the Food Too
| Customer Rating:  | | I love Alton Brown and the way he shows the "science" of food. It is fun and you learn why things work or don't work. I got this for the Hubby and he loves it. It gets him into the kitchen and it's great. |
I'm just here for the food
| Customer Rating: | | I am a great fan of Alton Brown's and this book did not disappoint. It contains a lot of information about the cooking process and great recommendations on cooking utensils, equipment, other books, etc. It is a wonderful reference book! |
Amazing Book. Wow!
| Customer Rating: | | Alton is truly the most intelligent and research driven food writer. Thanks. Will make you better with food. |
mmm education...
| Customer Rating: | | In this book Alton Brown stays true to who he is on the show. Entertaining and very insightful. This is a great book for someone who loves food and the process of cooking. Especially for those who are interested in the why part of the how. Highly recommended. |
My atlas for the kitchen
| Customer Rating: | Alton Brown is a genius. His forward in the book explains that a recipe is analogous to a set of directions to a house, but what if there's a detour? Or what if you want to go somewhere else after? You're stuck. But now, what if you knew the whole map of the area, not just rote directions. That's what Alton teaches. He organizes by chapters centered on methods of cooking, not types of food. He explains things in software (food) and hardware (pans, utensils, etc).
It's more of a science angle at food, and probably won't help expert cooks, but for someone like me it's great. |
|
