I’m Just Here for the Food: Food + Heat = Cooking

Publishers Information

About I’m Just Here for the Food: Food + Heat = Cooking

Publisher Web Link: http://www.abramsbooks.com/

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.

Author Information

About Alton Brown

Author Web Link: http://www.altonbrown.com/

Alton Brown’s flair in the kitchen developed early with guidance from his mother and grandmother, a budding culinary talent he skillfully used later “as a way to get dates” in college. Switching gears as an adult, Alton spent a decade working as a cinematographer and video director, but realized that he spent all his time between shoots watching cooking shows, which he found to be dull and uninformative. Convinced that he could do better, Alton left the film business and moved to Vermont to train at the New England Culinary Institute in Montpelier, VT. Soon after, Alton tapped all of his training to create Good Eats, a smart and entertaining food show that blends wit with wisdom, history with pop culture, and science with common cooking sense. Alton not only writes and produces the shows but also stars in each offbeat episode on Food Network.

Alton Brown’s first book, I’m Just Here for the Food (Stewart, Tabori & Chang, 2002) won the James Beard Foundation Award for Best Cookbook in the Reference category, and was one of the bestselling cookbooks of 2002, with more than 200,000 copies now in print. It was also chosen by Amazon.com as one of the top 50 books of 2002 by both editors and readers.

Alton Brown’s Gear for Your Kitchen, his long-awaited homage to tools and gadgetry, was published by STC in September 2003 and was nominated for both a James Beard Award for Best Cookbook in the Tools & Techniques category and an IACP Cookbook Award in the Food Reference/Technical category. Gear is an essential guide to all the “hardware” you need in the kitchen. Packed with practical advice and tips, this book takes a look at what’s needed and what isn’t, what works and what doesn’t. It even includes 25 recipes and a six-month plan to overhaul your kitchen with the most effective, innovative and even surprising culinary tools available.

Alton’s third book, on baking, I’m Just Here for More Food, hit bookstores in November 2004 and has since gone on to become a New York Times Best Seller.

And his fourth book, Feasting on Asphalt, released March 2008, documents his motorcycle ride from New Orleans to the headwaters of the Mississippi River in Minnesota. Along the way he and his crew met the people and sampled the food that embody our American road-food heritage, and explored our collective history as a population on the move.

Fall 2008 the Food Network premiered Alton’s next TV mini-series, Feasting on Waves. Following the format of his original 2006 & 2007 series Feasting on Asphalt, the crew traded their motorcycles for catamarans to travel the Caribbean – sampling the islands’ food culture and meeting the people who create it.

In April 2007, Good Eats was recognized as a Peabody Award winner, a distinguished prize presented for excellence in broadcast news, education and entertainment. Food Network airs the series approximately sixteen times each week. Hosted by Alton Brown and now in its fifth season, Good Eats combines pop culture, comedy, kitchen science, and plain good eating. For more information on the show, visit the Food Network website at www.foodnetwork.com.

Alton reprises his role as the resident food historian, scientist and commentator for Food Network’s new series Iron Chef America. Based on the Japanese cult classic (originally produced by Fuji Television) that launched on Food Network four years ago, Iron Chef America the series will pit some of America’s favorite chefs against the inspired food wizardry of American Iron Chefs Bobby Flay, Mario Batali, Masaharu Morimoto and the first female Iron Chef, Cat Cora.

Iron Chef America: Supreme Cuisine - a new game for Nintendo Wii and DS hit stores in early December 2008, with Alton doing his commentary and providing background information on the various ingredients and tasks.

Alton is also a frequent contributor to Bon Appetit, Atlanta Magazine and Men’s Journal.

(http://www.altonbrown.com/)

Cookbooks by Alton Brown

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My Cookbook

I’m Just Here for the Food: Food + Heat = Cooking

by Alton Brown

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My Cookbook

Good Eats: The Early Years

by Alton Brown

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My Cookbook

Good Eats 2: The Middle Years

by Alton Brown