I'm Just Here for the Food: Version 2.0
Editorial Reviews:
Book 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: The Director's Cut. This special edition features 10 brand-new recipes, 20 pages of additional material, a jacket that folds out into a poster, and a removable refrigerator magnet—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.
Customer Reviews:
Review #1: Alton Brown Rocks
2007-03-20 
This book is an excellent book for someone like myself who has spent most of her adult life cooking out of boxes and frozen foods. Alton teaches the whys and hows of everyday cooking from boiling water to making sauces.
It is not so much a recipe book, as the recipes included after each chapter are there to reinforce what you have learned. The reading is easy and funny at times.
This book has transformed my thinking about cooking, and I will be buying his other books soon.
Review #2: Learn something new every day
2007-03-05
I'm Just Here for the Food is about the most informative book I've ever seen, or could imagine. Why does one braise one cut of beef and roast another? Alton lays it all out, as well as provides the building blocks for creating your own recipes, as well as some sample recipes. One thing I learned is not to crowd the pan when trying to carmelize something, cause if there's no room, the food is going to steam more than brown. If at all possible, get this book.
Review #3: I'm Here for the Food 2.0
2007-02-21
My husband is a real Alton Brown fan so he was delighted to receive this book as a Valentine's Day present. He loves the meat cut magnets. This is more than a recipe book--it explains WHY you do what you do when you use certain cooking techniques. You can sit down and read this book instead of just using it as a reference.
Review #4: more like version 1.1
2007-02-18
Very little changed from the first edition. He corrected a few typos that were pointed out by his devoted fans (note: he did not correct them all) and the covered got a new window treatment, by which I mean there's a big square hole in the cover. There's no reason for it. It's just there. Maybe it was the publisher's way of showing off their manufacturing capabilities. There's a few extra tid-bits, of which I like the kitchen magnets best. They illustrate where the various cuts of meat come from on an animal.
If you have version 1.0 and are satisfied, don't bother buying this. If you don't have "IJHFRF" buy version 2.0 immediately. If you're a psycho AB fan (like me) buy them both. Just be prepared to leave 1 of them on the shelf because you certainly won't need them both.
Review #5: Love this book
2007-02-11
Although my boyfriend has yet to COOK anything with it, he reads this all the time. Over and Over. Good gift for guys who like Alton Brown. |
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