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| I'm Just Here for the Food: Version 2.0 | 
 enlarge | Author: Alton Brown
Publisher: "Stewart, Tabori and Chang"
Category: Book
List Price: $32.50
Buy New: $11.95
You Save: $20.55 (63%)
New (30) Used (12) Collectible (1) from $11.95
Avg. Customer Rating:  80 reviews
Sales Rank: 270
Media: Hardcover
Edition: Har/Mag
Number Of Items: 1
Pages: 324
Shipping Weight (lbs): 2.9
Dimensions (in): 9.1 x 9.1 x 1.3
ISBN: 158479559X
Dewey Decimal Number: 641.5
EAN: 9781584795599
ASIN: 158479559X
Publication Date: October 1, 2006
Availability: Usually ships in 1-2 business days
Condition: New - Has remainder mark. Fast shipping from trusted wholesaler with many exclusive publisher contracts.
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| Customer Reviews:
| Showing reviews 76-80 of 80 | | « PREV 1 ... | | |
Educational and Entertaining December 31, 2006
0 out of 1 found this review helpful
Just like his show, he makes this book fun to read but teaches you a lot about the science of food and why this does that. I highly recommend this book to anyone who enjoys cooking and wants to know more about how to cook and not just throw ingrediants together, although this does have plenty of very good recipes and marinades, everything you could want!
A must have December 27, 2006
2 out of 4 found this review helpful
I just recently bought this book for a christmas gift for my fiance. He hasn't put it down yet! In fact he's been reading it to me. I must say this is a well thought out book that is a must have for any home cook. It's witty and well written and full of delicious recipies. A must have!
Great reference for both "normal" and geeky cooks November 29, 2006
13 out of 13 found this review helpful
Alton Brown delivers on a solid, fact-tacular tome of cooking including recipes, science and tons of reference material. This "Director's Cut" is exactly that--an enhancement of the first edition of the same cookbook.
Get this book if you are interested in not only how to cook well, but why we do the things we do for different preparations.
And, on a professional note, the information display and graphics in this book are pretty awesome.
Awesome book November 27, 2006
17 out of 22 found this review helpful
I am entering a five-star rating to counter-balance the two star rating given by the first entry who did not understand that the "Version 2.0" was a alternate way to say "Second edition"
I love this book... if you want to learn about the "why" of cooking, this is the book to get. I highly recommend it!
Awesome Book November 23, 2006
109 out of 116 found this review helpful
At the time I write this review there is only one review, by someone completely misunderstanding what a second edition book is. It's not a completley new book, it's updated slightly and reprinted. Revised editions are usually purchased by people who don't already have a first edition, not by people lacking intelligence. This being said, this book is great. Alton is the man, he clears it up for those of us that not only want to know "how" but also "why". This book is a definite buy for any food fan. I would consider this a scholastic text book for the every day chef. Thanks Alton, just like "Good Eats", this book has taught me alot.
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