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Loading... I'm Just Here for the Food: Version 2.0by Alton Brown
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will love Sign up for LibraryThing to find out whether you'll like this book. I checked this book out of the library because I'm a fan of Alton Brown's tv show, Good Eats. The science aspect of cooking is interesting, and I've learned more than one useful culinary technique by watching. This cookbook is laid out much the same way; lots of easy to understand, jargon free science, great ideas and simple recipes. If you're an intermediate or advanced cook, the recipes themselves might not appeal much to you, but everyone, regardless of cooking background, can appreciate and use the tips and hints he gives throughout. Written in a conversational, easy-going manner, this book was great for reading. (  ) pinprick | Sep 29, 2009 |  It's one of those 'must have' books for your kitchen. (  ) Evaliz | Sep 18, 2009 | I love Alton Brown, his shows on Food Network are great so to no surprise this cookbook is great too. I have tried some of the recipes listed and was very pleased with the results. I enjoy his straightforward approach to explaining the science behind cooking methods. I also like that he has taken cooking methods and experimented with them until he can present the best method available for each technique. Most of all ... his recipes dont call for any particularly fancy tools or ingredients in order to make them! ( ) Emidawg | Jan 23, 2009 | This is definately one of my favorite cookbooks. Going just a step further than the majority of books out there, Alton Brown brings some food science into the mix. Plus it came with magnets showing the cuts of meat on pigs, cows, and chickens, oh my! ( ) Humbert_Humbert | Feb 17, 2007 |  no reviews | add a review
Amazon.com Product Description (ISBN 158479559X, Hardcover)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. (retrieved from Amazon Fri, 24 Apr 2009 07:58:02 -0400) The first test round has been closed. Visit the Open Shelves Classification group for details. |
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