I'm Just Here for More Food: Food x Mixing + Heat = Baking
In his best-selling first book, Food Network star Alton Brown described what happens when food meets heat. Now Brown is back and ready to revolutionize the world of baking-and more. Breads, cakes, cookies, pies, custards, ice creams: The popular host of Good Eats explores the science behind our favorite sweets-and savories-explaining it all in his own inimitable style.
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 soufflé. 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. more
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Smarter Choice
The popular host of Good Eats explores the science behind our favorite sweets, and savories, explaining it all in his... |
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I'm Just Here for More Food: Food X...
Alton Brown / 2004 / 335 pages Books |
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I'm Just Here for More Food (Books)
Methods - Baking Cooking & Cookbooks - In his best-selling first book, Food Network star Alton Brown described what... |
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I'm Just Here for More Food: Food X...
In his best-selling first book, Food Network star Alton Brown described what happens when food meets heat. Now Brown... |
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I'm Just Here for More Food: Food x...
Pages: 336, Hardcover, Stewart, Tabori & Chang |
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I'm Just Here For More Food: Food X...
The popular host of "Good Eats" explores the science behind our favorite sweets, and savories, explaining it all in... |
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ProductReviews88/100 (68 Reviews)
Recent Reviews
- 5/5
- From: Amazon
- Posted: Jan-24-2009
- We love AB!
Hubby and I are Good Eats fans. We have loved everything we've ever tried making from his show and first cookbook. We already have his first book "I'm Just Here for the Food" and have tried a good handful of recipes and loved them all....
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- 5/5
- From: Amazon
- Posted: Jan-06-2009
- He's driving me nuts
My wife watches him all the time. But we are eating better. I have to admit he is interesting.
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- 5/5
- From: Amazon
- Posted: Dec-19-2008
- Excellent book
Excellent book. Easy to read and full of information. My girl friend has also adopted its teachings and would recommend it fully.
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- 5/5
- From: Amazon
- Posted: Nov-21-2008
- Genius!
I religiously watch good eats. This book has some great recipes in it. the only issue is you have to read it front ot back to get down all his cooking techniques.
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Selected Reviews
- 5/5
- From: Amazon
- Posted: Jan-24-2009
- We love AB!
Hubby and I are Good Eats fans. We have loved everything we've ever tried making from his show and first cookbook. We already have his first book "I'm Just Here for the Food" and have tried a good handful of recipes and loved them all....
- read full review | report as inappropriate
- 3/5
- From: Amazon
- Posted: Apr-03-2008
- Errors
Typos in a cookbook, wasting ingredients, what could be worse? I've always enjoyed watching Alton on the food network, he makes so much sense and his explanations of how ingredients work together chemically are fascinating. But I...
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- 1/5
- From: Amazon
- Posted: Oct-07-2007
- 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...
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