|
| 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 (39) Used (14) Collectible (2) from $11.95
Avg. Customer Rating:  79 reviews
Sales Rank: 336
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.
|
| Customer Reviews:
 I'm Here For the Food Too October 7, 2008
I love Alton Brown and the way he shows the "science" of food. It is fun and you learn why things work or don't work. I got this for the Hubby and he loves it. It gets him into the kitchen and it's great.
I'm just here for the food September 25, 2008
I am a great fan of Alton Brown's and this book did not disappoint. It contains a lot of information about the cooking process and great recommendations on cooking utensils, equipment, other books, etc. It is a wonderful reference book!
Amazing Book. Wow! September 11, 2008
1 out of 1 found this review helpful
Alton is truly the most intelligent and research driven food writer. Thanks. Will make you better with food.
mmm education... July 28, 2008
1 out of 1 found this review helpful
In this book Alton Brown stays true to who he is on the show. Entertaining and very insightful. This is a great book for someone who loves food and the process of cooking. Especially for those who are interested in the why part of the how. Highly recommended.
My atlas for the kitchen July 6, 2008
1 out of 1 found this review helpful
Alton Brown is a genius. His forward in the book explains that a recipe is analogous to a set of directions to a house, but what if there's a detour? Or what if you want to go somewhere else after? You're stuck. But now, what if you knew the whole map of the area, not just rote directions. That's what Alton teaches. He organizes by chapters centered on methods of cooking, not types of food. He explains things in software (food) and hardware (pans, utensils, etc).
It's more of a science angle at food, and probably won't help expert cooks, but for someone like me it's great.
|
|
|
| |
