I'm Just Here For More Food (Hardcover) by Brown, Alton
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Hardcover; Published 9/29/2004; 335 Pages; ISBN 9781584793410
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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!
Alton is one of our favorites on TV and this book does not disappoint either. He shows and explains everything in the book, not only scientifically fun but also they why's and if you want to substitute you can and he gives you the why's there too. ITS PURE FUN for you AND your kids! young or old. Just waiting for his next one! Hurry ALTON!
I absolutely love this book. It's like watching gods eats, it gives techniques and the science behind why things happen ( it's a lot easier to refer to than the show, though). If you like good eats, you need this book.
Alton Brown is witty and knowledgable. He delivers his thoughts through non-traditional means that really allows the reader to understand where he is going with his message. A good read as well as a good cookbook.
All the methods on his programs are illustrated and explained here. I have enjoyed reading the two cookbooks and look forward to trying many recipes and methods which I have not tried. He makes me want to cook again. I felt like I didn't need to nor want to cook or bake much since my children reached independence. Thanks, Alton!
THIS ONE IS JUST AS GOOD AS THE FIRST. WHEN IS HE WRITING ANOTHER ONE?
I really enjoy Mr. Brown's approach to the art of food preparation. The chemistry and biology lessons are wonderful. Thanks!!
This is not an ordinary cookbook. Alton is one of my favorite chefs on FoodNetwork.. because of the way he explains how things work in the cooking process. Very well written, explains the chemical process... He breaks down the biscut method etc very well. I have enjoyed this book. Well worth the time and money you invest. Actually this book was the one that helped me orgainze my thinking of how baking/cooking can happen. Very well done book.
Great continuation of the first book, a good resource for some basic concepts and skills.
I read this book AND I'm Just Here for the Food from cover to cover. I decided everyone I know needs a copy for Christmas. Excellent explanations of why ingredients work together to produce results - plus what tools work well and what are just 'extras'.
Love it. I love to know how stuff works. Alton shows me how food works.
I really should have looked at the whole "Baking" line. It's all about baking! In true Alton Brown form, it's a great work.
A great book for someone like me, who is starting to cook again & needed a primer on how to bake :-)
Alton covers the basics for beginners(only keep baking powder for 6 months once it has been opened), but gives plenty of info for experienced cook...
A little more detailed than I needed, but am still very glad I bought the book.
A cookbook that is a good read with information that helps you understand. Even entertaining, as Alton Brown always is.
I purchased this book for my son as a Christmas gift. He hobby is cooking and really enjoy watching Alton on Food TV. He was overjoyed at recerving this book as a gift and I know he will use it a lot.
Bought this book for my mom who is an avid baker. AB provides new and interesting techniques to have baked goods come out even better.
The content of the book is great, but, the wrap on the book was torn and the spin was peeling. I purchased this as a gift for my mother, who is a cookbook collector and avid "Food Network" viewer, I am disappointed with the condition of the books cover.
I like his other books and didn't have this one so I got it when I ordered a gift. I really enjoy the extra information Alton gives you. I have always been a cookbook reader. I really enjoy his show too.
I was impressed with the descriptions and background materials. I was disappointed in not having pictures to go with the food items.
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Don't throw out bananas that have become overripe. Instead, use them to make banana bread or muffins.