Error loading page.
Try refreshing the page. If that doesn't work, there may be a network issue, and you can use our self test page to see what's preventing the page from loading.
Learn more about possible network issues or contact support for more help.

I'm Just Here for the Food

ebook

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 yearand 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 magnetalong 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 methodfrom pan searing to pressure cooking, stewing to steamingwith 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.


Expand title description text
Publisher: ABRAMS

Kindle Book

  • Release date: November 12, 2013

OverDrive Read

  • ISBN: 9781613120446
  • Release date: November 12, 2013

EPUB ebook

  • ISBN: 9781613120446
  • File size: 28489 KB
  • Release date: November 12, 2013

Loading
Loading

Formats

Kindle Book
OverDrive Read
EPUB ebook

Languages

English

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 yearand 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 magnetalong 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 methodfrom pan searing to pressure cooking, stewing to steamingwith 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.


Expand title description text