I'm Just Here for the Food: Version 2.0 | 
|  | | | Title: | I'm Just Here for the Food: Version 2.0 | | Author: | Alton Brown | | Publisher: | "Stewart, Tabori and Chang" | | Type: | Book / Hardcover | | Publication Date: | 01 October, 2006 | | ISBN / ISBN-13: | 158479559X / 9781584795599 | | List Price: | $32.50 | | You Save: | $11.05 | | Amazon Price: | $21.45 | |
 This book is also available, brand-new, from 3rd-party marketplace sellers at Amazon.com, from $13.00. |
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| Editorial Review / Publisher's Information:
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.
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Customer Reviews:
• This Is Your Cooking Novel 09 June, 2008
Get this, and read it as if it is a novel or some non-fiction.
Yes, of course, there are recipes. But, the most interesting parts are the narrative sections and not the "put 12 oz of something, and 10 cans of something else" you'd find other books - perfection through preciseness don't work in cooking (well, there is a place for it, but not all the time).
Enjoy the book, and enjoy the food!
- Reviewed by customer ID: A1SQLBLXQDI4B7
• Superbness!! 17 June, 2008
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. :-)
- Reviewed by customer ID: ABWSRBRHS2V7W
• My Atlas For The Kitchen 06 July, 2008
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.
- Reviewed by customer ID: A2X5TCM3F1NZHO
• Home Ec. Redux 04 June, 2008
Like most people here, I bought this book because I enjoy Good Eats on TV.
I am, however, a very experienced cook...so while I enjoyed this book a great deal, I can't say I learned anything or even picked up any new recipes. (Plus, it's just not the same without Alton's voice.)
However...
I am going to give this as an XMas gift to two young gentlemen I know who are fresh out of college & who will be cooking for themselves for the first time ever come September. I have no doubt it will come in handy for them.
- Reviewed by customer ID: A13PPI828XACF5
• Mmm Education... 28 July, 2008
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.
- Reviewed by customer ID: A3GNE2X3LQ45QH
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