I'm Just Here for More Food: Food x Mixing + Heat = Baking
The book opens with a complete encyclopedia of the core ingredients or "the molecular pantry"-what they are, what they do, and how they play together (or don't). The main part of the book is divided by mixing method: Biscuit, Creaming, Muffin, Straight Dough, Modified Dough, Eggfoam, Custards, and a section called As Well As . . . , which includes such specialized methods as crepes, popovers, mousse, and doughnuts. .
To underscore the importance-and ease-of mastering the mixing techniques, the book features a special design that adds a half-page flap to the opening page of each mixing section. Printed on the flap is the master mixing technique to serve as a ready reference for each recipe that follows in that section.
The more than 80 recipes cover all the basics any baked-good lover could covet, from pie crust to funnel cake to homemade Pop Tarts to cheese souffl. Select master recipes feature variations that underscore the effects of altering ingredient ratios or preparation methods. The classic chocolate chip cookie, for example, can be interpreted in soft, chewy, and crispy consistencies.
At 304 pages, the trivia-filled tome also contains all the fun components Brown fans have come to expect: fact-packed sidebars, intricate illustrations, glossaries, appendices, equipment lists-the works. It's everything readers have been waiting for . . . and more! AUTHOR BIO: Alton Brown is the writer, director, and host of the popular Food Network television program Good Eats. His first book, I'm Just Here For the Food, received the 2003 James Beard Foundation KitchenAid Book Award for Best Reference Book. His second book, Alton Brown's Gear For Your Kitchen, was nominated for both a James Beard and an IACP cookbook award.
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Additional Product Information
- ISBN: 9781584793410
- Manufacturer:N/A
- Reviews: Read Reviews | Write a Review
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| From: Amazon Posted: Jan 09, 2008 Type: User Review |
My dad the chef approves!
My dad is a retired chef and is VERRRRY picky when it comes to cookbooks. He loves this book because it talks a lot about the different techniques, it is not just straight recipes. He received this as a Christmas present and has been raving...
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| From: Amazon Posted: Oct 27, 2007 Type: User Review |
Comparison of McGee, Corriher and Brown
I've now read from cover to cover Harold McGee's "On Food and Cooking: the Science and Lore of the Kitchen," Shirley Corriher's "Cookwise," and Alton Brown's three books "I'm Just Here for the Food," "I'm Just Here for More Food," and "Gear for...
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| From: Amazon Posted: Oct 07, 2007 Type: User Review |
Heed the warnings
The first thing I attempted to bake out of this book was the pillow bread recipe. Read the philosophy, tool requirements, got stuff together - done. Bread rose. Wonderful! Bread baked. Not so wonderful. Was actually quite raw in the middle. This...
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| From: Amazon Posted: Oct 05, 2007 Type: User Review |
gotta love the guy!
This is the book I've been looking for since I started cooking. I have purchased books, subscribed to magazines, visited web sites, etc. but I all have ever found was recipe collections. Alton teaches you how to cook, explains how and why it works...
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| From: Amazon Posted: Sep 20, 2007 Type: User Review |
love that alton brown
I bought this book for my husband, who is an aspiring pastry chef. He absolutely loved it. Alton Brown's sense of humor shines as much in the book as it does on his tv show. There are so many great tips and recipes! This book was well worth it.
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