I'm Just Here for the Food : Version 2.0

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 programmes. Four years ago, when Alton Brown set out to write "I'm Just Here for the Food", he wanted to create a cookbook unlike any other - 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 best-selling cookbooks of the year - and received the James Beard Foundation/KitchenAid Book Award as best reference book. This year, to commemorate and celebrate this more-than-300-thousand-copies-sold success story, 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 material not included in the original book, a jacket that folds out into a poster and a removable refrigerator magnet - all wrapped around the material that made the original a classic instruction manual for the kitchen. The book now combines more than 90 recipes with a wealth of information that allow anyone - at any level of expertise - to understand the whys and wherefores of cooking. 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. General,Courses & Dishes,Cooking,Cookery

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.

The creator and host of Food Network's Good Eats updates his award-winning primer on essential cooking techniques—now with fifteen new recipes! First published in 2002, Alton Brown's I'm Just Here For the Food received the James Beard Foundation/KitchenAid Book Award for best reference book. This revised and updated edition features fifteen brand-new recipes, along with everything that made the original a classic kitchen instruction manual. Each of the book's fifteen sections is a mini-master class on a given cooking method—from pan searing to pressure cooking, stewing, steaming, and more. And each includes a'master'recipe that epitomizes the technique along with a selection of recipes that demonstrate its range. Plus Brown shares a plethora of fascinating food facts, history, lore, and science. "Ready for an upgrade? In this expanded version of Alton Brown's award-winning instruction manual for the kitchen, you'll find more recipes, new information, and even better meat maps. Filled with wit and wisdom, history and pop culture, science and practical knowledge -- along with more than 90 recipes -- this is the classic cookbook for people who want to understand their food."-- taken from first page after front cover Ready for an upgrade? In this expanded version of Alton Brown's award-winning instruction manual for the kitchen, you'll find more recipes, new information, and even better meat maps. Filled with wit and wisdom, history and pop culture, science and practical knowledge - along with more than 90 recipes - this is the classic cookbook for people who want to understand their food. (publisher) Blending humor, wisdom, history, pop culture, science, and basic cooking knowledge, the author presents an instructional cooking guide that features various cooking techniques accompanied by a "master" recipe for each technique