I'm Just Here for the Food by Alton Brown, Version 2.0, Hardcover, 2006

psmike1230
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eBay item number:134688512762

Item specifics

Condition
Good
A book that has been read but is in good condition. Very minimal damage to the cover including scuff marks, but no holes or tears. The dust jacket for hard covers may not be included. Binding has minimal wear. The majority of pages are undamaged with minimal creasing or tearing, minimal pencil underlining of text, no highlighting of text, no writing in margins. No missing pages. See the seller’s listing for full details and description of any imperfections. See all condition definitionsopens in a new window or tab
Seller Notes
“Good Condition”
Signed
No
Book Series
Alton Brown
Ex Libris
No
Narrative Type
Nonfiction
Original Language
English
Intended Audience
Adults
Edition
Revised Edition
Vintage
No
Personalize
No
Type
Cookbook
Era
2000s
Personalized
No
Features
Illustrated
Country/Region of Manufacture
United States
ISBN
9781584795599
Book Title
I'm Just Here for the Food : Version 2. 0
Publisher
Abrams, Inc.
Item Length
9 in
Publication Year
2006
Format
Hardcover
Language
English
Illustrator
Yes
Item Height
1.2 in
Author
Alton Brown
Genre
Cooking
Topic
Individual Chefs & Restaurants, Reference, Methods / General, General
Item Weight
45.4 Oz
Item Width
9 in
Number of Pages
324 Pages
Category

About this product

Product Identifiers

Publisher
Abrams, Inc.
ISBN-10
158479559X
ISBN-13
9781584795599
eBay Product ID (ePID)
26038550975

Product Key Features

Book Title
I'm Just Here for the Food : Version 2. 0
Number of Pages
324 Pages
Language
English
Publication Year
2006
Topic
Individual Chefs & Restaurants, Reference, Methods / General, General
Illustrator
Yes
Genre
Cooking
Author
Alton Brown
Format
Hardcover

Dimensions

Item Height
1.2 in
Item Weight
45.4 Oz
Item Length
9 in
Item Width
9 in

Additional Product Features

Intended Audience
Trade
LCCN
2006-052584
eBook Format
EPUB
Grade From
Eighth Grade
Grade To
College Graduate Student
Synopsis
Features more than 90 recipes with information for the reader to understand the whys and wherefores of cooking., 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., 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. In this update to his "I'm Just Here for the Food," readers will find ten new recipes, 20 pages of additional material, a cover that folds out into a poster, and a refrigerator magnet., Eight years ago, Alton Brown set out to create a cooking show for a new generation. The result was "Good Eats," one of Food Networks 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, "Im 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 "Im Just Here For the Food: Version 2.0.." This special edition features 15 brand-new recipes, 20 pages of additional material, and 4 removable refrigerator magnetsalong with everything that made the original a classic instruction manual for the kitchen. Each of the books 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.
LC Classification Number
TX651.B728 2006

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  • r***f (46)- Feedback left by buyer.
    Past 6 months
    Verified purchase
    Item as described - though listed as used, but it really appeared like a new item that I could find at a retail bookstore. Item packed without issue upon arriving, it was mailed quickly and it arrived much sooner than expected. The transaction went well. I'm happy with the item, and I would definitely purchase from this seller again.
    Eight Inches by Sean Wolfe (2009, Trade Paperback) (#145931092771)
  • b***y (102)- Feedback left by buyer.
    Past 6 months
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    I would say it was as described, but it was actually even better than expected, really lovely item and came very well-packed for shipping. Lots of care taken in the handling for shipping. Price for both item and shipping cost were more than fair. I have a recipe book that came out two years after this one by the same publisher. My grandmother used it as a regular go-to cookbook her whole life & then it came to me & I still use it too. Very excited to now have this companion volume to go with it!
    Reply from: psmike1230- Feedback replied by seller psmike1230.- Feedback replied by seller psmike1230.
    Thank you and enjoy the book.
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  • a***7 (1747)- Feedback left by buyer.
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    Fast shipping, well packed,just as described,,,A+++ Seller
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4.8
6 product ratings
  • 5 users rated this 5 out of 5 stars
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Most relevant reviews

See all 6 reviews
  • by kathrus10
    Oct 30, 2015

    good eats makes good reading

    The book makes it clear why Alton Brown's show "good eats" is so popular. In one easy to read and understand book Alton Brown explains to the reader the why of cooking, what really happens in grilling, baking etc. and why one method is better than another and for what foods. He busts a few food myths like searing to seal moisture (it doesn't). There are also sections on what equipment to use and where to get a good deal. There are of course recipes but these are to illustrate the cooking method. If you want a book of recipes look elsewhere. If you want to understand the basic principles of cooking and even the scientific reasons behind those principles, this is the book for you. I really have to admit that I was amazed how well and how clearly the science behind cooking was explained in so ...

    Verified purchase: YesCondition: Pre-OwnedSold by: your_online_bookstore

  • by curlydock
    Mar 15, 2021

    Bright, snappy, and chock full of useful tidbits

    Very entertaining. Lots of good information not only about "how" but also "why it works" from very basic to pro chef. You'll certainly pick up tasty morsels of cooking skills no matter what your level. Have fun! Get this book!

    Verified purchase: YesCondition: Pre-OwnedSold by: thrift.books

  • by pokey6249
    Mar 22, 2021

    Very pleases

    Alton Brown has created some great recipes. This book will be used often.

    Verified purchase: YesCondition: Pre-OwnedSold by: second.sale

  • by oproudpapa
    Sep 25, 2018

    Book by the master!!

    Only 35 pages and it is already wonderful!!

    Verified purchase: YesCondition: NewSold by: your_online_bookstore

  • by wew165
    Dec 26, 2018

    Like it

    Verified purchase: YesCondition: Pre-OwnedSold by: thrift.books

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