Features
- Cover Type: Hard Cover with 324 pages
- Published by: Stewart, Tabori & Chang; Har/Mag edition October 1, 2006
- Written in: English
- ISBN 10 Number: 158479559X
- ISBN 13 Number: 978-1584795599
-
Book Dimensions:
9.1 x 8.9 x 1.1 inches
- Weighs: 2.9 pounds
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
cook book unlike any other - a
cook book 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
cook books 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 ten brand-new recipes, twenty 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 ninety recipes with a wealth of information that allow anyone - at any level of expertise - to understand the whys and wherefores of cooking.
Reader Reviews
I'm not a fan of purchasing Food Network personality cookbooks since you can usually get the recipes online for free. I did buy a signed copy of AB's Gear for the equipment info and I dearly love it. When I found a signed copy of this one (Crate & Barrel) I couldn't pass it up. This book is all and more of the food science in the show. It's organized by cooking method. There are chapters on brining, sauces and eggs. The appendix is substantial, which I love. There are the famous meat diagrams with the quirky magnets. The Basic Culinary Toolbox is a very, very condensed version of Gear. The notes on sanitation are good, I don't think I 've seen them in a cookbook before. Top Five Activities, A Selected Reading List,resource guide and metric conversion charts round out the section. This book is dense. You don't have advantage of the easy-to-follow, cool, teach-by-quirky-demonstrations method of the show. No wonder it won a James Beard award. This doesn't mean the material is incomprehensible; you just have to concentrate more. As with Gear, I could care less about the recipes. The book's worth is as a reference guide. I hate I waited so long to buy this. This book is for the curious cook. If you aren't interested in the "why" and just want recipes, you'd probably find it frustrating.
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