About this title: 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 programmes. Four years ago, when Alton Brown set out to write "I'm Just Here for the Food", he wanted to create a cookbook unlike any other - 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, "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 ...
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Note: This is a general synopsis. Each listing is described below.
Edition: First Edition, ; First Printing
Binding: Hardcover
Publisher: "stewart, Tabori and Chang", New York
Date Published: 2006
ISBN-13:9781584795599ISBN:158479559X
Description: Fine with no dust jacket; 125475 2006 Hardbound in glossy colorful boards with window. No previous owner marks, indexed, color pictures and drawings, refrigerator magnets still intact inside. Alton's fascinating bits of science that enrich the process... 158479559x. Tall 8vo 9"-10" tall; 321 pp pages. read more
Binding: Hardcover
Publisher: Harry N Abrams Inc
Date Published: 2006-10-01
ISBN-13:9781584795599ISBN:158479559X
Description: NEW. Hardcover. From an inventory that is 100% brand-new, 100% direct from the publishers' distribution channel. We carry NO pre-owned, NO remaindered. We pack in CARDBOARD to ensure the pristine quality is maintained. (Bubble-wrap alone is NOT sufficient to protect from USPS equipment. ) Guaranteed brand-NEW, protected with CARDBOARD, your satisfaction is guaranteed. BKLUVID: 9781584795599. read more
Description: Good. Slight wear, mildew or coloring. May have minimal highlights or markings on some pages. Ships within 24 business hours from SC. Satisfaction Guaranteed! read more
Edition: HAR/MAG
Binding: Hardback
Publisher: STEWART TABORI & CHANG
Date Published: 2006
ISBN-13:9781584795599ISBN:158479559X
Description: 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 pag... read more
Binding: Hardcover
Publisher: Stewart, Tabori & Chang
Date Published: 2002
Description: As New in As New jacket. 287 pp. with more than 80 recipes including food facts, history and lore and science. Numerous illustrations and graphics throughout where more than fifteen different methods of cooking are described in detail from pan searing to pressure cooking, stewing to steaming and more. The author's first cookbook and a James Beard Foundation Kitchen and Book awards winner. Signed presentation copy " To Jennifer-May the Food Be With You-Alton Brown". Scarce. read more
Description: New. PLEASE NOTE: All books are promptly imported from the UK using International Priority Airmail. Delivery is typically 5-10 working days. Please do not select expedited shipping. Heavier and more expensive items have tracking number. Professional and reliable bookseller (est.1987). read more
Description: New. No dust jacket as issued. Signed by author. Glued binding. Paper over boards. 321 p. Contains: Illustrations. Audience: General/trade. SIGNED BY AUTHOR! Food Network's Alton Brown. Brand new book. Autographed by Alton Brown on special bookplate. If you love his shows, like the Iron Chef, you'll love his book. Not exactly as pictured. This is the Version 2.0, 323 pages. Hardcover. Rare opportunity. read more
"Full of Brown's usual mix of humor, science and flavor, I love this book. It's not the kind of book you'll grab to reference recipes from before a dinner party. It's the kind of book you'll read and pass on to friends so they can learn too."
"I borrowed this one from the library...as I've learned to do with cookbooks. This one was loaded with the fabulous bits of trivia one gets when watching Alton's show, but didn't have a tremendous amount of new recipes for me. I think people new to cooking would find this a valuable tool in the "how does this work" arsenal. More accessible than the 1970 edition of Joy of Cooking, with an added bit of twisted humor."
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