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Lädt ... I’m Just Here for the Food, Version 2.0: Food + Heat = Cooking (2006)| 749 | 6 | 30,005 | 
(4.42) | Keine | Cooking & Food.
Reference.
Nonfiction.
HTML: 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 yearÂ?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 magnetÂ?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 methodÂ?from pan searing to pressure cooking, stewing to steamingÂ?with a Â?master" recipe and a varied selection of recipes that epitomize the technique. The text is accented throughout with food facts, history and lore, and sci… (mehr) |
▾Empfehlungen von LibraryThing ▾Diskussionen (Ãœber Links) Keine aktuelle Diskussion zu diesem Buch. ▾Reihen und Werk-Beziehungen Ist eine erweiterte Ausgabe von▾Auszeichnungen und Ehrungen
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Die Informationen stammen von der englischen "Wissenswertes"-Seite. Ändern, um den Eintrag der eigenen Sprache anzupassen. | |
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Die Informationen stammen von der englischen "Wissenswertes"-Seite. Ändern, um den Eintrag der eigenen Sprache anzupassen. | |
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Die Informationen stammen von der englischen "Wissenswertes"-Seite. Ändern, um den Eintrag der eigenen Sprache anzupassen. Curiosity is a willing, a proud, an eager confession of ignorance. —Leonard Rubenstein  | |
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Die Informationen stammen von der englischen "Wissenswertes"-Seite. Ändern, um den Eintrag der eigenen Sprache anzupassen. Let's get one thing straight right up front. | |
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Die Informationen stammen von der englischen "Wissenswertes"-Seite. Ändern, um den Eintrag der eigenen Sprache anzupassen. | |
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| Hinweis zur Identitätsklärung |
Die Informationen stammen von der englischen "Wissenswertes"-Seite. Ändern, um den Eintrag der eigenen Sprache anzupassen. This LT work is Alton Brown's 2006 revision (alternately referred to as "Version 2.0 " or "The Director's Cut") of his 2002 book, I'm Just Here for the Food: Food (plus) Heat = Cooking. Please distinguish between this revision and other LT works in this series. Thank you. | |
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▾Literaturhinweise Literaturhinweise zu diesem Werk aus externen Quellen.  Wikipedia auf Englisch
Keine ▾Buchbeschreibungen Cooking & Food.
Reference.
Nonfiction.
HTML: 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 yearÂ?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 magnetÂ?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 methodÂ?from pan searing to pressure cooking, stewing to steamingÂ?with a Â?master" recipe and a varied selection of recipes that epitomize the technique. The text is accented throughout with food facts, history and lore, and sci ▾Bibliotheksbeschreibungen Keine Bibliotheksbeschreibungen gefunden. ▾Beschreibung von LibraryThing-Mitgliedern
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