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I'm Just Here for the Food: Version 2.0
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I'm Just Here for the Food: Version 2.0 in Franklin, TN
Current price: $37.50
Barnes and Noble
I'm Just Here for the Food: Version 2.0 in Franklin, TN
Current price: $37.50
Loading Inventory...
Size: Hardcover
The creator and host of Food Network’s
Good Eats
updates his award-winning primer on essential cooking techniques—now with fifteen new recipes!
First published in 2002, Alton Brown's
I'm Just Here For the Food
received the James Beard Foundation/KitchenAid Book Award for best reference book. This revised and updated edition features fifteen brand-new recipes, along with everything that made the original a classic kitchen instruction manual.
Each of the book’s fifteen sections is a mini-master class on a given cooking method—from pan searing to pressure cooking, stewing, steaming, and more. And each includes a "master" recipe that epitomizes the technique along with a selection of recipes that demonstrate its range. Plus Brown shares a plethora of fascinating food facts, history, lore, and science.
Good Eats
updates his award-winning primer on essential cooking techniques—now with fifteen new recipes!
First published in 2002, Alton Brown's
I'm Just Here For the Food
received the James Beard Foundation/KitchenAid Book Award for best reference book. This revised and updated edition features fifteen brand-new recipes, along with everything that made the original a classic kitchen instruction manual.
Each of the book’s fifteen sections is a mini-master class on a given cooking method—from pan searing to pressure cooking, stewing, steaming, and more. And each includes a "master" recipe that epitomizes the technique along with a selection of recipes that demonstrate its range. Plus Brown shares a plethora of fascinating food facts, history, lore, and science.
The creator and host of Food Network’s
Good Eats
updates his award-winning primer on essential cooking techniques—now with fifteen new recipes!
First published in 2002, Alton Brown's
I'm Just Here For the Food
received the James Beard Foundation/KitchenAid Book Award for best reference book. This revised and updated edition features fifteen brand-new recipes, along with everything that made the original a classic kitchen instruction manual.
Each of the book’s fifteen sections is a mini-master class on a given cooking method—from pan searing to pressure cooking, stewing, steaming, and more. And each includes a "master" recipe that epitomizes the technique along with a selection of recipes that demonstrate its range. Plus Brown shares a plethora of fascinating food facts, history, lore, and science.
Good Eats
updates his award-winning primer on essential cooking techniques—now with fifteen new recipes!
First published in 2002, Alton Brown's
I'm Just Here For the Food
received the James Beard Foundation/KitchenAid Book Award for best reference book. This revised and updated edition features fifteen brand-new recipes, along with everything that made the original a classic kitchen instruction manual.
Each of the book’s fifteen sections is a mini-master class on a given cooking method—from pan searing to pressure cooking, stewing, steaming, and more. And each includes a "master" recipe that epitomizes the technique along with a selection of recipes that demonstrate its range. Plus Brown shares a plethora of fascinating food facts, history, lore, and science.
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