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!
Great continuation of the first book, a good resource for some basic concepts and skills.
I really enjoy Mr. Brown's approach to the art of food preparation. The chemistry and biology lessons are wonderful. Thanks!!
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 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.
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Don't throw out bananas that have become overripe. Instead, use them to make banana bread or muffins.