I'm Just Here for the Food: Version 2.0

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: The Directors Cut. This special edition features 10 brand-new recipes, 20 pages of additional material, a jacket that folds out into a poster, and a removable refrigerator magnetalong 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. 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: The Directors Cut. This special edition features 10 brand-new recipes, 20 pages of additional material, a jacket that folds out into a poster, and a removable refrigerator magnetalong 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.