I'm Just Here for the Food: Food + Heat = Cooking

Overview

With I'm Just Here For the Food, Alton Brown has created the cookbook that his fans have been waiting for -- an instruction manual for the kitchen that combines more than 80 recipes with wit, wisdom, and common cooking sense.

Winner of the 2003 James Beard Foundation Cookbook Award: Reference

Read More Show Less
... See more details below
Available through our Marketplace sellers and in stores.

Pick Up In Store Near You

Reserve and pick up in 60 minutes at your local store

Other sellers (Hardcover)
  • All (73) from $1.99   
  • New (1) from $60.00   
  • Used (72) from $1.99   
Close
Sort by
Page 1 of 1
Showing All
Note: Marketplace items are not eligible for any BN.com coupons and promotions
$60.00
Seller since 2014

Feedback rating:

(187)

Condition:

New — never opened or used in original packaging.

Like New — packaging may have been opened. A "Like New" item is suitable to give as a gift.

Very Good — may have minor signs of wear on packaging but item works perfectly and has no damage.

Good — item is in good condition but packaging may have signs of shelf wear/aging or torn packaging. All specific defects should be noted in the Comments section associated with each item.

Acceptable — item is in working order but may show signs of wear such as scratches or torn packaging. All specific defects should be noted in the Comments section associated with each item.

Used — An item that has been opened and may show signs of wear. All specific defects should be noted in the Comments section associated with each item.

Refurbished — A used item that has been renewed or updated and verified to be in proper working condition. Not necessarily completed by the original manufacturer.

New
Brand new.

Ships from: acton, MA

Usually ships in 1-2 business days

  • Standard, 48 States
  • Standard (AK, HI)
Page 1 of 1
Showing All
Close
Sort by
Sending request ...

Overview

With I'm Just Here For the Food, Alton Brown has created the cookbook that his fans have been waiting for -- an instruction manual for the kitchen that combines more than 80 recipes with wit, wisdom, and common cooking sense.

Winner of the 2003 James Beard Foundation Cookbook Award: Reference

Read More Show Less

Editorial Reviews

From Barnes & Noble
Food Network favorite Alton Brown began his career as a cameraman and learned quickly that most of the food shows served up on television are boring, boring, boring. His own half-hour show is as splashy as his sport shirts, blending common sense, cooking wisdom, with sprinkles of spicy irreverence. Whether Alton is ranting about chef-induced cooking anxiety or discoursing about the "before and after" of flavoring, he is an education in himself. I'm Just Here for the Food, his first cookbook, is composed in the same jaunty spirit. The recipes are ravishing and the descriptions of cooking techniques are guaranteed to increase your repertoire.
Publishers Weekly
Known as the successful host of Good Eats currently airing on the Food Network Channel, Alton Brown brings an MTV style to food and cooking. He applies his winning formula of pop culture combined with history, science and common sense to his first cookbook. He offers his formula of food preparation ("food + heat = cooking"), explaining each process and food element in quirky sound bites. Starting with searing and taking in grilling, water and eggs among other elements, he uses diagrams, captions, sidebars and footnotes. Each module has a master recipe that applies the tactic explained to a dish and is followed by several others to emphasize the lesson. He carefully integrates his recipe to produce a comprehensive repertoire, whether it's Skirt Steak: The Master Recipe, Chicken Piccata or Lamb "Pot Roast." Despite its unconventional style, this is a solid volume presented in a lively, fun manner guaranteed to put cooking in the reach of just about anyone: Alton Brown + Cook = Success. (May) Forecast: This has the Food Network success to back it up, and its modern feel and hip approach will attract younger cooks. Brown's 15-city tour should draw attention. Copyright 2002 Cahners Business Information.
Read More Show Less

Product Details

  • ISBN-13: 9781584790839
  • Publisher: Abrams, Harry N., Inc.
  • Publication date: 4/28/2002
  • Pages: 288
  • Product dimensions: 9.50 (w) x 9.32 (h) x 1.32 (d)

Meet the Author

Alton Brown
Alton Brown

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.

Read More Show Less

Table of Contents

A Mission--of Sorts 6
How to Read a Recipe 8
Getting a Hand on Heat 12
Addito Salis Grano 18
Chapter 1 Searing 22
Searing
Skirt Steak: The Master Recipe
Cast-Iron Duck
Red Flannel Hash
Bar-B-Fu
Blackened Tuna Steak
Pan-Seared Portobello Mushrooms
Chapter 2 Grilling 38
Grilling
Liz & Dick Rack of Lamb
The Cure for Salmon
Grilled Butterflied Chicken
Tropical Mash
Grilled Romaine
Broiling
Marinated Flank Steak
Broiled Chicken Salad
Get Breakfast
Tres Amigos
Chicksicles
Scampi V1.0
Chapter 3 Roasting 70
Roasting
Roast Turkey
Dry-Aged Standing Rib Roast
A Perfect Baked Potato
Meatloaf
Roasted Beet and Broccoli Slaw
Slow-Roast Tomatoes
Chapter 4 Frying 88
Pan-Frying and Immersion-Frying
Batter Up
Fried Green Tomatoes
Eggplant Parmesan
A Pack of Wild Corn-Dogs
Chip Chop
Calamari Crunch
Quick-Dip Potato Strips
Sauteing
Chicken in Garlic and Shallots
Carrots and Zucchini with Garlic and Ginger
Scampi V2.0
Hot Melon Salad
Miller Thyme Trout
Bean and Garlic Saute
Sweet-and-Sour Tofu
Chapter 5 Boiling 132
Poaching
Poached Chicken Methods
Simmering
Dried Beans Experiment
Alabama Alchemy
Pilaf
Boiling
Blanching
Steaming
Steamed Whole Fish
Savory Savoy Wraps
Steamed Cauliflower and Broccoli
Sweet Onion Custard
Ramen Radiator
Chapter 6 Braising 160
Braising
Lamb "Pot Roast"
Smoked and Braised Beef Short Ribs
No Backyard Baby Back Ribs
Chicken Piccata
Salisbury Steak
Stewing
Beef Stroganoff
Chili
Beans
Working Under Pressure
The Chili Bet
Chapter 7 Brining 180
Brining
Orange-Brine
A Dip for Mr. Dennis
Shrimp Soak
Marinating
Grilled Mahi-Mahi, Ceviche-Style
Marinated Vegetable Salad
Rhapsody for Red (Meat)
Rubs
Chicken Rub
Fish Rub
Beef Rub
Haste Makes Paste
Chapter 8 Sauces 198
Blue Butter
Compound Butters
Clam Sauce (White)
Clam Sauce (Red)
Hollandaise Takes a Holiday
Red Onion Tomato Jam
Chapter 9 Eggs 216
Scrambled Eggs
Poached Eggs
Cocktail-Hour Egg Stack
Hard-Cooked Eggs
Baked Eggs
Steamed Eggs
Pickled Eggs
Deviled Eggs
Mom's Egg Salad
Chapter 10 Microwaving 230
Home-made Microwave Popcorn
Tomato Sauce Rosie
Bourbon Apple Pear Sauce
Appendix
Critter Maps 240
The Basic Culinary Toolbox 246
Cleanliness is Next to... 260
The Top 5 Activities to be Pursued by a Cook 269
A Selected Reading List 270
Sources 274
Metric Conversion Charts 276
Index 278
Epilogue 284
Read More Show Less

Customer Reviews

Be the first to write a review
( 0 )
Rating Distribution

5 Star

(0)

4 Star

(0)

3 Star

(0)

2 Star

(0)

1 Star

(0)

Your Rating:

Your Name: Create a Pen Name or

Barnes & Noble.com Review Rules

Our reader reviews allow you to share your comments on titles you liked, or didn't, with others. By submitting an online review, you are representing to Barnes & Noble.com that all information contained in your review is original and accurate in all respects, and that the submission of such content by you and the posting of such content by Barnes & Noble.com does not and will not violate the rights of any third party. Please follow the rules below to help ensure that your review can be posted.

Reviews by Our Customers Under the Age of 13

We highly value and respect everyone's opinion concerning the titles we offer. However, we cannot allow persons under the age of 13 to have accounts at BN.com or to post customer reviews. Please see our Terms of Use for more details.

What to exclude from your review:

Please do not write about reviews, commentary, or information posted on the product page. If you see any errors in the information on the product page, please send us an email.

Reviews should not contain any of the following:

  • - HTML tags, profanity, obscenities, vulgarities, or comments that defame anyone
  • - Time-sensitive information such as tour dates, signings, lectures, etc.
  • - Single-word reviews. Other people will read your review to discover why you liked or didn't like the title. Be descriptive.
  • - Comments focusing on the author or that may ruin the ending for others
  • - Phone numbers, addresses, URLs
  • - Pricing and availability information or alternative ordering information
  • - Advertisements or commercial solicitation

Reminder:

  • - By submitting a review, you grant to Barnes & Noble.com and its sublicensees the royalty-free, perpetual, irrevocable right and license to use the review in accordance with the Barnes & Noble.com Terms of Use.
  • - Barnes & Noble.com reserves the right not to post any review -- particularly those that do not follow the terms and conditions of these Rules. Barnes & Noble.com also reserves the right to remove any review at any time without notice.
  • - See Terms of Use for other conditions and disclaimers.
Search for Products You'd Like to Recommend

Recommend other products that relate to your review. Just search for them below and share!

Create a Pen Name

Your Pen Name is your unique identity on BN.com. It will appear on the reviews you write and other website activities. Your Pen Name cannot be edited, changed or deleted once submitted.

 
Your Pen Name can be any combination of alphanumeric characters (plus - and _), and must be at least two characters long.

Continue Anonymously
Sort by: Showing all of 17 Customer Reviews
  • Anonymous

    Posted January 5, 2005

    I wish I could get private cooking lessons from Alton!

    This book is awesome. Great for the beginning cook who wants to learn how and why things are done for cooking. I loved the part about searing steaks...they taste so much better because they hold the juice when seared! The receipes are great and the book is so easy to follow and Alton's great t.v. show humor also appears in this book. A must have for all cooks!

    1 out of 1 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted November 13, 2004

    Not Just Following a Recipe

    This is the Bible for cooks who want to know what they're REALLY doing when they cream and eggs and butter, then mix together the flour, salt and baking soda before adding it. Cooking as science, but you don't have to go to MIT to understand it.

    1 out of 1 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted June 10, 2004

    The Best

    As 'Good Eats' success began to blossom, Alton decided to try his hand at a book. As fans began to wait in anticipation of 'I'm Just Here For The Food: Food + Heat = Cooking,' it was assumed that this book would be a take off from his show 'Good Eats'. However, it is not, but does show you what Alton enjoys most of cooking - the science, the understanding of what goes on in the kitchen. The book's chapters are divided into cooking processes, such as grilling, braising, microwaving and more. In each chapter, he explains the type of heat, what method is best for applying this heat and some recipes as examples. By understanding the heating process, and thus, the science behind cooking, the more in control of each meal or recipe you will be. He explains scientific terms in a manner in which a layman can understand. He also explains those unspoken rules to cooking that most cookbooks do not explain, either from the assumption that you went to culinary school too, or because the writer did not know these rules either. His usual humor and wit is ever present in this book. In fact, you feel like Alton is actually reading the book to you! He uses his own terms for things, such as 'software' (food), 'hardware' (pots, pans, and utensils) and 'application' (cooking process). He even has funny diagrams and photographs in case you wanted an extra chuckle. Also included in this book is an explanation of ingredients, such as the varieties of butter: unsalted, clarified, whipped, buttermilk and margarine. So, if you were at all confused, you will no longer be. At the end of the book, he includes recommended reading, so we can be just as smart as he is, plus places to purchase our food and supplies! And not only was this a great book, it received a James Beard Award in 2003 for the Best Reference Book! So, you just have to buy it now, because! Seriously, if you want to understand more about what is going on in your kitchen, and how to enjoy your cooking, buy this book!

    1 out of 1 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted November 6, 2003

    Why, Oh Why, can't Alton be my Neighbor?

    If this man were my neighbor, I would have to be pried from his kitchen on a nightly basis. Trained in the sciences, it is a joy to behold a book that EXPLAINS the whys and wherefores, instead of saying, well...'Trust us. We know what we're talking about.' I reach for this book as often as I reach for my copy of the original Betty Crocker Picture Cookbook. This is something to buy, if nothing else, for its value as a reference book. I finally got the skin on my baked potato crispy and just right following his directions and it turned out exactly like that famous steakhouse chain's potatoes. I love this man. Alton, I live in the New Orleans area.....LOL!

    1 out of 1 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted December 27, 2002

    So THAT'S Why You Do That...

    Those of us who learned how to cook from recipes or imitation have always been left a little unsettled. Why 325 degrees and not, say, 375? How are roasting and baking different? Why does charcoal taste better than gas? This book answers these nagging questions, defining the basic why and how of cooking. This way, instead of blindly following recipes, we can begin to create, to experiment, and finally, to understand exactly what we're doing with that pan.

    1 out of 1 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted March 21, 2009

    A Cooking Primer

    This is a good book for those that want to understand cooking beyond just reading a recepie without having to attend a cooking class. An excellent book for decribing the hows and whys of cooking. The only downside is that the illustrations are not that great and a bit annoying sometimes in the way they are presented as a shadow-affect. Other than that, a great book for those who want to be better cooks.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted July 16, 2002

    Wealth of Knowledge, High on Wit...

    'If you have to ask, you won't understand,' is a phrase that might very well apply to this, Alton Brown's literary Maiden Voyage. Host of 'Good Eats', the Food Network's most eccentric (and best, in this reviewers opinion) cooking show, Brown is not here to teach you how to make a fine, delicate Veloute (though one gets the distinct impression that he could teach us), or how to utilize the trendiest ingredients, techniques, and garnishes. Instead, he takes some of the basic, classic dishes and methods, explains why they work, and shows us not only the best way of doing something, but also, perhaps more importantly, how to avoid disasters. It's here where Brown really shines as a writer...his descriptions (aided by clever pseudo-1950's-pop-culture-kitsch artwork and diagrams) really spring off the page, and are often quite humorous. What better way is there to show us why we shouldn't bring water near hot oil than to show a little cartoon guy exploding, for example? It's funny, and it gets the point across. Sure, most 'seasoned' cooks/chefs/gourmets/food snobs know most of this stuff already, but never before has is been shown to us in such a fresh, original, witty way. I defy you to not learn a thing or two while also laughing yourself silly while reading this book! Highly recommended!

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted May 16, 2002

    A cook book for the people by a 'real' cook.

    Alton Brown take the time in this book to explain the 'why's' of cooking. There are real world recipes in here with the proper instructions and to enable the AVERAGE home cook to make successful meals. A book by a famous chef such as Emeril or Bobby Flay give you recipes that these highly trained professional Chef's use to create their culinary masterpeices. If you want to eat Emeril's food go to his resturant, the food is delicious. That comes from years of experience, a book will not enable you to cook like him, ever. Alton will be the first to tell you he is no 'Chef' he is a cook just like the rest of us with a few years of good 'book learning' at a culinary school and this book actually takes the time to explain things so we have the knowledge to improvise and create what we are looking for tastewise. The recipes are unbelieveable and the book is entertaining. The best cookbook I own, heck the best book I own.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted April 25, 2002

    The Perfect Mix

    The most informative and entertaining cookbook you will ever buy. Alton Brown is the ¿Mr. Wizard¿ of the kitchen providing a mix of culinary skill, scientific background, and a good helping of humor.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted April 17, 2002

    Not Your Everyday Cookbook

    This isn't your normal cookbook... It looks quite hefty, but it's packed with both the THEORY behind things as well as the recipes... If you know and understand what's going on, you can do more things with less... and as we know, that's what makes Good Eats.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted April 11, 2002

    The Best Cookbook/Informative Resource Ever

    Awesome, awesome, awesome. Animated, informative, not at all dry... I've learned a ton. Don't pass this up. You won't regret the purchase! You learn exactly why and how cooking works. From beginner to expert, you can't go wrong with this book. I couldn't put it down.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted October 14, 2009

    No text was provided for this review.

  • Anonymous

    Posted November 8, 2008

    No text was provided for this review.

  • Anonymous

    Posted August 25, 2009

    No text was provided for this review.

  • Anonymous

    Posted November 8, 2009

    No text was provided for this review.

  • Anonymous

    Posted May 7, 2009

    No text was provided for this review.

  • Anonymous

    Posted December 16, 2009

    No text was provided for this review.

Sort by: Showing all of 17 Customer Reviews

If you find inappropriate content, please report it to Barnes & Noble
Why is this product inappropriate?
Comments (optional)