Product Description

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.

Product Details

• Amazon Sales Rank: #3418 in Books
• Published on: 2006-10-01
• Original language: English
• Number of items: 1
• Binding: Hardcover
• 324 pages

About 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.

Customer Reviews

mmm education...
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
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.

Superbness!!
If you like Good Eats, then buy this book. Immediately. If you want to learn about the science of cooking and use it as a springboard to improve your cooking technique across the board (and seriously, who wouldn't), then buy this book. Immediately. Through Good Eats and his books, Alton Brown has been become my culinary inspiration and hero. Just get it people. You won't regret it. :-)