I’m Just Here for the Food: Version 2.0

This revised and updated edition features fifteen brand-new recipes, along with everything that made the original a classic kitchen instruction manual.

Each of the book’s fifteen sections is a mini-master class on a given cooking method—from pan searing to pressure cooking, stewing, steaming, and more. And each includes a “master” recipe that epitomizes the technique along with a selection of recipes that demonstrate its range. Plus Brown shares a plethora of fascinating food facts, history, lore, and science.

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