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.
Author: Alton Brown
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. 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, I'm Just Here For the Food became one of the bestselling cookbooks of the year—and 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 I'm Just Here For the Food: The Director's 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 magnet—along with everything that made the original a classic instruction manual for the kitchen. Each of the book's 15 sections is a module on a given cooking method—from pan searing to pressure cooking, stewing to steaming—with 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.
This special edition features 10 brand-new recipes and 20 pages of additional materialùalong with everything that made the original a classic instruction manual for the kitchen.
Author: Alton Brown
Publisher: Stewart, Tabori & Chang
In 1998 Alton Brown set out to create a cooking show for a new generation. The result was Good Eats, one of Food NetworkÆs most popular programs. In 2002, 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, IÆm Just Here For the Food became one of the bestselling cookbooks of the yearùand received the James Beard Foundation/KitchenAid Book Award as best reference book. In 2006, to commemorate and celebrate this success story (more than 300,000 copies in print), STC is pleased to announce IÆm Just Here For the Food: Version 2.0. This special edition features 10 brand-new recipes and 20 pages of additional materialùalong with everything that made the original a classic instruction manual for the kitchen. Each of the bookÆs 15 sections is a module on a given cooking methodùfrom pan searing to pressure cooking, stewing to steamingùwith a ômasterö recipe and a varied selection of recipes that epitomize the technique. The text is accented throughout with food facts, history and lore, and science.
For anyone who’s interested in baking, even an expert, this book offers an enormous amount of useful and fascinating information.” —The Austin Chronicle “An instruction manual for people who want to be better bakers . . .
Author: Alton Brown
Alton Brown explores the science behind breads, cakes, cookies, pies, and custards, explaining it in his own inimitable style. Recipes cover all the basics, from pie crust to funnel cake to cheese souffle. The book also contains appendices and equipment lists.
BORN THIS MONTH ALTON BROWN □ BORN JULY 30TH, 1962 I'm Just Here for the Food: Cook's Notes I'm Just Here for More Food: Food × Mixing + Heat = Baking I'm Just Here for the Food: Version 2.0 I'm Just Here for the Food: Food + Heat ...
Author: Chef at Large
Publisher: Chef at Large
6 Weird ice creams in New York, 6 Brilliant Cocktail Recipes, 3 Reasons not to self medicate, 10 delicious recipes including some tiffin inspirations for your kids, 5 Vietnamese dishes you must try, 10 restaurant reviews, The Keventers Legacy, Do your coffee right, Indonesian Thanksgiving?!
If you can find books from chefs who can demonstrate regional cuisine, like Poppy Tooker from New Orleans (I attended some cooking classes with her, and she was amazing), ... I'm Just Here for More Food: Food x Mixing + Heat = Baking.
Author: Michael S. Fenster
Publisher: Rowman & Littlefield Publishers
Michael Fenster, a cardiologist and professional chef, offers a realistic approach to losing weight, eating a balanced diet, and enjoying good food. He offers advice on reading labels, avoiding processed food, timing meals, adjusting portion sizes, and indulging once in a while in order to transform eating habits and maintain a healthy lifestyle.
Spoonbread and Strawberry Wine: Recipes and Reminiscences of a Family. ... Edge, John T. A Gracious Plenty: Recipes and Recollections from the American South. ... I'm Just Here for More Food: Food × Mixing + Heat = Baking.
Author: Valerie J. Frey
Publisher: University of Georgia Press
Heirloom dishes and family food traditions are rich sources of nostalgia and provide vivid ways to learn about our families’ past, yet they can be problematic. Many family recipes and food traditions are never documented in written or photographic form, existing only as unwritten know-how and lore that vanishes when a cook dies. Even when recipes are written down, they often fail to give the tricks and tips that would allow another cook to accurately replicate the dish. Unfortunately, recipes are also often damaged as we plunk Grandma’s handwritten cards on the countertop next to a steaming pot or a spattering mixer, shortening their lives. This book is a guide for gathering, adjusting, supplementing, and safely preserving family recipes and for interviewing relatives, collecting oral histories, and conducting kitchen visits to document family food traditions from the everyday to special occasions. It blends commonsense tips with sound archival principles, helping you achieve effective results while avoiding unnecessary pitfalls. Chapters are also dedicated to unfamiliar regional or ethnic cooking challenges, as well as to working with recipes that are “orphans,” surrogates, or terribly outdated. Whether you simply want to save a few accurate recipes, help yesterday’s foodways evolve so they are relevant for today’s table, or create an extensive family cookbook, this guidebook will help you to savor your memories.
I have carefully chosen the word, chef as compared to cook, to emphasize the thinking of an expert. ... (2) discussions with a friend who is a chef; and (3) Alton Brown's book, I'm Just Here for the Food: Food + Heat = Cooking Step 1.
Author: W. Michael Gray
Publisher: Wipf and Stock Publishers
We have an uneasy relationship with the relentless deluge of information gushing out of academia and our media outlets. To turn it off is escapist, but to attempt to cognitively grapple with it is overwhelming. In Unforgettable: Enabling Deep and Durable Learning, a nationally recognized master teacher gives professors and their students the means to chart a clear path through this information explosion. Humans crave explanatory patterns, and this book enables teachers to think deeply about their academic disciplines to find and articulate their core explanatory principles and to engage their students in a compelling way of thinking. An alternative title for this book could be Why the Best College Teachers Do What They Do because the author articulates a compelling rationale that will equip faculty to create and deliver transformative courses. Students in transformative courses grapple with essential questions and gain mental muscle that equips them for real world challenges.
Recipes for Reading: Community Cookbooks, Stories, Histories. Amherst MA: University of ... Making inferences about the location of hidden food: Social dog, causal ape. ... I'm Just Here for the Food: Food + Heat = Cooking.
Author: Cornelia Gerhardt
Publisher: John Benjamins Publishing
Category: Language Arts & Disciplines
Language and food are universal to humankind. Language accomplishes more than a pure exchange of information, and food caters for more than mere subsistence. Both represent crucial sites for socialization, identity construction, and the everyday fabrication and perception of the world as a meaningful, orderly place. This volume on Culinary Linguistics contains an introduction to the study of food and an extensive overview of the literature focusing on its role in interplay with language. It is the only publication fathoming the field of food and food-related studies from a linguistic perspective. The research articles assembled here encompass a number of linguistic fields, ranging from historical and ethnographic approaches to literary studies, the teaching of English as a foreign language, psycholinguistics, and the study of computer-mediated communication, making this volume compulsory reading for anyone interested in genres of food discourse and the linguistic connection between food and culture. Now Open Access as part of the Knowledge Unlatched 2017 Backlist Collection.
Together, review educational books on science and food. Explore various cooking methods mentioned in these books. For example, learn the differences between braising and searing. Try I'm Just Here for the Food: Food + Heat = Cooking by ...
Author: Carol Archambeault
Category: Family & Relationships
Does your current mealtime routine consist of eating on the run, picking up fast food at the drive-through, or grabbing food cafeteria style? Do the members of your household dash away from the kitchen each night and gobble a microwave meal alone in their rooms? Are you too overwhelmed at the end of your day to make a meal with your family or loved ones happen? The Shared-Meal Revolution: How to Reclaim Balance and Connection in a Fragmented World through Sharing Meals with Family and Friends by popular blogger and writer Carol Archambeault offers the help we need. The book takes the reader through the steps of understanding, planning, implementing, and sustaining a shared-meal practice. It contains valuable research about the many benefits of sharing meals, helpful resources, and easy-to-use post-chapter exercises, allowing readers to develop a shared-meal plan to fit their lives. In this eye-opening examination of a vital, yet neglected, American ritual, Archambeault proposes that when we abandon the shared-meal experience, we starve ourselves of the connection that is as necessary to our survival as the actual food we eat. Through Archambeaults collection of research of the many developmental benefits sharing meals affects (social, psychological, physical, cultural, spiritual, academic, and creative) and her relatable personal experiences, readers are provided with the tools they need to create their own shared-meal plan. We are desperate to feel closeness with our children, spouses, family, and friends and would welcome a strategy that will help us address a host of distractions that deter us from gathering together for a meal. The Shared-Meal Revolution explains how we can help reverse the forces of modern culture that promote alienation and rebuild meaningful connection through sharing meals. The book is for everyoneparents, families, couples, and single peopleto learn how to reclaim mealtimes, leading to a more joyful and balanced life.
Author: Melissa Brackney StoegerPublish On: 2013-01-08
Brown, Alton I'm Inst Here for the Food: Food + Heat = Cooking. ... Subjects: Brown, Alton, Chemistry, Cooking Methods, Quick Reads, Recipes Award: James Beard Award Now Try: Brown's I'm Just Herefor More Food: Food x Mixing + Heat ...
Author: Melissa Brackney Stoeger
Category: Language Arts & Disciplines
An essential tool for assisting leisure readers interested in topics surrounding food, this unique book contains annotations and read-alikes for hundreds of nonfiction titles about the joys of comestibles and cooking.