I'm Just Here for the Food: Version 2.0 by Alton Brown

By Alton Brown

In 1998 Alton Brown got down to create a cooking exhibit for a brand new new release. the outcome was once strong Eats, considered one of nutrients Network's preferred courses. In 2002, Brown got down to write a cookbook for those that might really comprehend their nutrients than keep on with a recipe. a mixture of state-of-the-art pictures and a clean tackle getting ready nutrients, I'm simply right here For the meals grew to become one of many bestselling cookbooks of the yr and got the James Beard Foundation/KitchenAid e-book Award as top reference book.In 2006, to commemorate and have fun this luck tale (more than 300,000 copies in print), STC is happy to announce I'm simply right here For the nutrients: model 2.0. This detailed version positive factors 10 brand-new recipes and 20 pages of extra fabric in addition to every thing that made the unique a vintage handbook for the kitchen. all the book's 15 sections is a module on a given cooking procedure from pan searing to strain cooking, stewing to steaming with a "master" recipe and a various collection of recipes that epitomize the strategy. The textual content is accented all through with foodstuff proof, background and lore, and technology.

Show description

Read or Download I'm Just Here for the Food: Version 2.0 PDF

Best food & drink books

Against All Grain: Delectable Paleo Recipes to Eat Well & Feel Great

Having battled an autoimmune disorder the modern-medicine approach for a few years, Danielle Walker took concerns into her personal palms and got down to regain her well-being during the drugs of nutrients. After 4 years of turning her kitchen right into a laboratory for revamping her culinary viewpoint, Danielle mastered the artwork of grain-free, dairy-free and gluten-free cooking--and superior her future health, taking away all her illnesses.

Marc Forgione: Recipes and Stories from the Acclaimed Chef and Restaurant

Chef Marc Forgione opened his eponymous ny urban eating place in 2008 to frequent acclaim, changing into the youngest American-born chef and proprietor to obtain a Michelin celebrity in consecutive years.

Upon successful Season three of nutrition Network's the subsequent Iron Chef, Forgione joined the ranks of former and present stars and best-selling authors reminiscent of Mario Batali and Bobby Flay. He can now be visible competing as one of many stars of the liked Iron Chef the US. Forgione's first cookbook beneficial properties beautiful photographs all through and a hundred and seventy recipes with eating place signature favorites together with Chili Lobster and poultry less than a Brick.

The cookbook beneficial properties not just recipes but in addition tales of an not likely trip to the place Chef Forgione and the eating place at the moment are. taste comes first, yet Forgione is like an artist within the manner he offers meals. His objective with the e-book isn't to simply current a set of recipes yet to problem domestic chefs and aspiring cooks, supporting them to raise their talents within the kitchen.

Turtle, Truffle, Bark: Simple and Indulgent Chocolates to Make at Home

Caramel and nuts make a turtle; this cookbook makes you a grasp of chocolate. whether you’ve by no means made chocolate goodies prior to, you’ll fall in love with the straightforward recipes in Turtle, Truffle, Bark. The identify refers back to the 3 sorts of chocolates featured during this cookbook: A turtle is generally a pecan-studded, chocolate-covered caramel patty, yet reimagined by means of writer Hallie Baker, you'll be making darkish Chocolate Almond Chili Turtles and White Chocolate Cashew Mango Turtles.

Good Housekeeping Cooking On Campus: Super Student-proof Recipes

Now, the best way to be a smart prepare dinner with this remarkable new cookery sequence. each one stable house responsibilities recipe – triple-tested for ideal effects – is bound to convey scrumptious effects, be it a midweek meal after a protracted day of lectures or a spontaneous ceremonial dinner together with your condo buddies. full of tasty new principles, cook's methods, up to date dietary breakdown together with protein and fibre, and savvy suggestion all through, it couldn’t be more uncomplicated to make your favorite nutrition and utilize your pupil kitchen.

Extra resources for I'm Just Here for the Food: Version 2.0

Example text

4. Adjust the seasoning, adding more salt, vinegar or olive oil to taste. Serve over a bed of green-leaf lettuce, with toasted flat bread, or as a side dish. Nush-e joon! salad k 2 tablespoons chopped fresh cilantro V bell pepper, seeded and diced small V red onion, peeled and diced small V VEGAN 62 : joon small dishes to mix + m at c h : 63 Serves 4 Prep: 25 minutes cucumber dressing Juice of 1 lime W cup (60 ml) olive oil 1 teaspoon sea salt V teaspoon freshly ground pepper 1 teaspoon ground golpar* (optional) salad pomegranate salad This traditional Persian tribal salad is usually made with just dried mint and vinegar.

Drain and allow to cool enough to handle. Peel the beets and cut into 3. In a wide skillet, heat the oil over medium heat, add the garlic and walnuts, and stir-fry for 1 to 2 minutes, or until the garlic is golden. Add the cooked beets, salt, pepper, grape molasses, and mint, and stir-fry for 1 minute. 4. At this stage, if you wish, you can add the kashk and give it a quick stir. Or serve without kashk for a perfect vegan dish. Transfer to a serving dish and garnish with fresh mint. Nush-e joon!

4. Add the kashk. Use a handheld mixer to partially purée the ingredients in the soup. 5. Add the noodles and cook for 5 minutes, stirring occasionally. 6. Add the herbs and spinach and continue cooking, stirring occasionally, for another 10 minutes. 7. Adjust the seasoning to taste and pour the soup into a tureen or individual serving bowls. Nush-e joon! 9 l) water 2 bottles (945 ml) pomegranate juice W cup (50 g) rice 2 cups (170 g) chopped fresh parsley 2 cups (170 g) chopped fresh cilantro 2 cups (170 g) chopped fresh mint 2 cups (200 g) chopped spring onions (white and green parts) 2 tablespoons ground golpar* For best results, make your soup a day in advance to give the flavors a chance to meld; reheat it just before serving.

Download PDF sample

Rated 4.19 of 5 – based on 41 votes