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I'm Just Here for the Food: Version 2.0
     

I'm Just Here for the Food: Version 2.0

3.9 39
by Alton Brown
 

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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

Overview

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.

Editorial Reviews

To create this "director's cut," Food Network star Alton Brown borrowed a popular filmmaker's DVD prerogative to amend his James Beard Book Award-winning I'm Just Here for the Food. This cookbook reprise features ten new recipes, 20 pages of new material, and a dust jacket that unfolds into a wall poster. A fresh take on a pop cookbook classic.

Product Details

ISBN-13:
9781584795599
Publisher:
Abrams, Harry N., Inc.
Publication date:
10/28/2006
Edition description:
BK&ACCES
Pages:
324
Product dimensions:
9.10(w) x 9.10(h) x 1.40(d)
Age Range:
13 - 18 Years

Meet the Author


Alton Brown is the writer, director, and host of the popular Food Network television show Good Eats, and is the resident food historian, scientist, color commentator, and host of the network’s Iron Chef America series. In 2004, Brown was selected the Bon Appétit American Food & Entertaining Awards Cooking Teacher of the Year. He is a regular contributor to Bon Appétit and Men’s Journal magazines. He lives in the southern United States with his wife and daughter.

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I'm Just Here for the Food 4 out of 5 based on 0 ratings. 39 reviews.
KingfishATCG More than 1 year ago
I recently received this book as a Christmas gift from my fiancee'. I will definitely marry the girl now. As a scientist who is interested in cooking, this book is a joy; as a non-scientist who enjoys cooking, my fiancee' finds it fascinating and informative. Alton Brown has written here a cookbook unlike any other you've likely to have read. It's not just a collection of recipes (although there are about 90 great recipes inside); it's culinary science 101. It's literally a culinary class in your kitchen. To understand how, why, and when to cook, you gain insight into the PROCESS of cooking, not just going through the motions as is the case when you just follow recipes. Anyone who wants to know what to do when you look in the fridge and are trying to decide what to do with what you have in there for dinner needs this book. This book inspires creativity by providing its reader with a deeper understanding of the kitchen. It's a must have for any kitchen library.
WeekendChef More than 1 year ago
Alton Brown consistently produces great cooking techniques and recipes. His love for the hardware store is clearly demonstrated in some of these techniques. The how and why behind these techniques is written in clear terms (for us non-chefs)and the step by step is easy to understand.The only drawback to this electronic book is the fact that some of the illustrations are more than just expansions of the text. They are sometimes the recipe or cooking technique itself and the electronic format of this book is not perfect. Some of the pages show themselves as pages that are "snap shots", which are not expandable and sometimes cannot be read. I read a review prior to purchase that also talked on this point but purchased the book anyway. Great book, great author but with some reservations about the electronic formatting of this edition. Would still recommend.
Anonymous More than 1 year ago
I am reading this book on my nook tablet. Let me preface my comment with the fact that I love Alton Brown and I am enjoying this book. That said, some pages are regular nook text and other pages look like pdf's from the actual book ( I'm not certain of this, that's just how it looks on the nook screen). At any rate, these "pdf" style pages are too small to read and the text size cannot be changed by the usual method on the nook. I find this very annoying and I wish the entire book would be in the regular nook text... Other than this technical issue, it's a great book so far.
Anonymous More than 1 year ago
I love Alton Brown, and I love Good Eats, and I love this book. The only thing it lacks, are good illustrations, demonstating how to perform the tasks in the book. Nonetheless, I'm still a fan, and I would reccomend this book to anyone wanting learn the science behind cooking, not just performing a recipe.
Anonymous More than 1 year ago
Alton as always tells you why not just what. It's the only way I learn.
chuckMT More than 1 year ago
Alton Browns book "I'm just here for the food" elevates cooking to new levels for those of us who are used to open book measurement,ingredient instruction. A background based on science provides those of us that are novices a clear understanding of why we fail or succeed in our efforts to satisfy our palate. It is extremely gratifying to prepare a fine meal for myself and my family using guidance found in this book. It has also made the purchase of quality groceries easier,and more affordable. My thanks go out to Alton for a job well done.
Guest More than 1 year ago
This is not just a cookbook with recipes and directions, but it is also packed with the theory of cooking: why one should briase instead of roast, the finer points of grilling and smoking food, and a lot of information about specific foods as well. You won't find haute cuisine here, but your knowledge base about cooking in general, and good food in particular, will become much broader.
Anonymous More than 1 year ago
I think alton brown is the best cook ever! Me and my dad are always trying out his recipies. Not one of them has turned out bad. He is funny and so is his show. Besides the humor you learn helpful cooking tecniques. By the way i am ten! Alton brown rocks! I totally agree with you number six.
Anonymous More than 1 year ago
Anonymous More than 1 year ago
Bought this because i was a fan of the show, but without the visuals with which to follow along, cooking is much more difficult. Mostly though, the rating is due to the poor formatting of the book - scans of pages are inserted amongst the text, and due to the inability to zoom, the pages (essential to certain recipes) are unreadable. If B & N fixed this (oh please), then I'd improve the review to 4/5.
Anonymous More than 1 year ago
Anonymous More than 1 year ago
I think alton brown is the best chef ever and i love his show he is funny but at the same time you learn so much and the food he makes is really good me and my mom made on of his dishes a pnd it was delicios cant wait to make it again ( by the way im 10 yeats old
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Gotta love Alton!