I’m Just Here for the Food: Version 2.0
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- ISBN13: 9781584795599
- Condition: NEW
- Notes: Brand New from Publisher. No Remainder Mark.
Product Description
Eight years ago, Alton Brown set out to make a cooking show for a new generation. The result was “Excellent Eats”, one of Food Network’s most well loved programmes. Four years ago, when Alton Brown set out to write “I’m Just Here for the Food”, he wanted to make a cookbook unlike any additional – a cookbook for people who would rather know 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 cookbooks 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 tale, 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 material not included in the original book, a jacket that folds out into a poster and a comes off refrigerator magnet – all wrapped around the material that made the original a classic instruction manual for the kitchen. The book now combines more than 90 recipes with a wealth of information that allow anyone – at any level of expertise – to know the whys and wherefores of cooking.
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Not a book I find simple to follow. His format is so different. I’ll try again to use it.
Reader’s Rating: 2 / 5
Book was a gift for x-mas. delivered on time and in brilliant condition due to fantastic packing. Thanks.
Reader’s Rating: 4 / 5
I like Alton Brown and never miss his shows. This book is fantastic!
Reader’s Rating: 5 / 5
As a chemist trying to get in touch with my inner cook, I was excited to read the description and reviews of “I’m Just Here for the Food” by Alton Brown. It sounded like exactly what I was looking for; an explanation of how science can inform the art of cooking. As I started to read Alton Brown’s book I appreciated his aver to have become a student of physics, chemistry, biology etc in his pursuit of understanding cooking. I am sorry to report that Alton Brown is the worst sort of “poser”. If there were only a handful of incidental mistakes it would have been forgivable. There is SO much terrible, incorrect and outrageous misinformation in this book, but, that as a replacement for of returning it, I am going to assign sections of it to my freshman chemistry students as an exercise.
Here is just one example (top of page 13) “Fire is a physical result wherein fuel (oxygen) combusts in the presence of a catalyst (a chunk of charcoal).” NOTHING IN THIS SENTENCE IS CORRECT. Fire is a compound result, specifically an oxidation/reduction result. Oxygen is the oxidizer, the charcoal is the fuel. There is no catalyst. Brown’s errors are fundamental and prevent an understanding of the scenery of cooking with flames. Fuel lean flames (excess oxygen) are hotter, burn quicker and cleaner. Fuel rich flames (excess fuel) are cooler, bone idle and sooty.
In science we submit our writing for peer review before publishing to avoid the embarrassment of building egregious errors and in order not to mislead our readers. Alton Brown should take a lesson. I know many scientists who would have loved to have worked with him to get the science right. The fact that he did not question for help from scientists or listen to help that was offered tells me all I need to know about his character. Brown goes on at part berating persons who are too bone idle to try to know the science of cooking. Again I say Alton Brown is a poser.
Reader’s Rating: 1 / 5
I really like the Alton Brown did this cookbook is really clean all the color pictures it even gives you history I recommend this to any one cooks is Fantastic Alton!!!!!!!!!!!!!!!!!!!!1
Reader’s Rating: 5 / 5