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I’m Just Here For the Food: Version 2.0 By Alton Brown
Category :
Chef2Chef News Desk
I’m Just Here For the Food:
Version 2.0
By
Alton Brown
Four years ago, Alton Brown set out to write a cookbook for a new generation of people who would rather understand their food than follow a recipe. I'm Just Here For the Food became one of the best-selling cookbooks of the year and received the James Beard Foundation/ KitchenAid Book Award as best reference book. To commemorate and celebrate this success story (more than 300,000 copies in print), I’m Just Here For the Food: Version 2.o (Stewart, Tabori & Chang; October 2006; $32.50) is being released with more recipes and more content with the same fresh take on preparing food.
This special edition features 10 brand-new recipes, 20 pages of additional material, a die-cut cover, and a set of removable refrigerator magnets along with everything that made the original an essential classic instruction manual for the kitchen.
Each of
I’m Just Here For the Food: Version 2.0’s 15 sections is a module on a given cooking method, from pan searing to pressure cooking, stewing to steaming, with a varied selection of recipes that epitomize the technique. For the expert chef or the culinary curious, the text is accented throughout with food facts, history and lore, and science, giving readers the full food experience.
About the Author
Alton Brown is the writer, director, and host of the popular Food Network television show
Good Eats, and is the resident food historian, scientist, color commentator, and host of the network’s
Iron Chef America series.
In 2004, Brown was selected the
Bon Appétit American Food & Entertaining Awards Cooking Teacher of the Year.
He is a regular contributor to
Bon Appétit and
Men’s Journal magazines.
He lives in
I’m Just Here For the Food: Version 2.0
Stewart, Tabori & Chang
324 pages; 125 diagrams and illustrations
ISBN: 1-58479-559-X
$32.50
Publication Date: October 2006
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