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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 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.
| Price | Condition | Delivery | Seller | Action |
| $99.99 | Digital |
| WonderClub |
Lewis Laska
reviewed I'm Just Here for the Food: The Director's Cut (Version 2.0) on March 20, 2008 I'm Just Here for the Food: The Director's Cut (Version 2.0)
This book changed my life.
I've never been a big cook. I think mostly because I'm a little impatient and the results are spectacular enough normally for me to get a charge of out taking the time to cook.
That may all be changing because of a book I got this weekend. The Mrs and I like to watch Good Eats on the Food network. Its just a fun show. I watch cooking shows for the same reason I was do it yourself shows. Its fun to watch people who know how to do something well do it. But I don't ever cook anything I see on a cooking show. Because, like building a deck or replacing a sink, when you do it is harder and never works out the way it does for them.
I was at the book store and I saw Alton Brown's book I'm Just Here For the Food.
I sat down in comfy chair at B&N and decided to thumb through it. I was going to skip the intro, but then thought Alton is pretty interesting I'll see what he has to say. About half an hour and two chapters I was ready to buy and make a trip to Bed Bath and Beyond.
Needless to say it is the coolest cooking book ever. Notice I didn't say cookbook. A cookbook is a collection of recipes. I'm Just Here for the Food (JHFF) is a cooking book. It talks about how cooking works. The book is organized by kind of heat application. Starting with Searing and going through grilling, frying, roasting all the way to microwave cooking.
There are some recipes, but they are more practical applications of the knowledge you just gained than ways to make a particular food. And I think it really will help when you make a recipe and it doesn't turn out like you expected. Now I understand to look at the application of heat, how it gets into the food and how the ingredients effect that.
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Add I'm Just Here for the Food: The Director's Cut (Version 2.0), 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 thei, I'm Just Here for the Food: The Director's Cut (Version 2.0) to the inventory that you are selling on WonderClubX
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Add I'm Just Here for the Food: The Director's Cut (Version 2.0), 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 thei, I'm Just Here for the Food: The Director's Cut (Version 2.0) to your collection on WonderClub |