I'm Just Here For More Food (Hardcover) by Brown, Alton
Free Shipping Offer
Hardcover; Published 9/29/2004; 335 Pages; ISBN 9781584793410
Item #288245 Hurry, Only 4 In Stock!-
Ships from Jessica's Biscuit in 1-2 business days. Gift wrap is available for this item.
FREE SHIPPING OFFER - Select cookbooks ship free when you spend over $25 on cookbooks in a single order. Offer is valid only for cookbooks shipping from Jessica's Biscuit. Offer excludes orders shipping internationally. Please select USPS Media Mail.
You may also like…
- $34.95 $29.95
- $29.95 $22.99
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.
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.
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.
A cookbook that is a good read with information that helps you understand. Even entertaining, as Alton Brown always is.
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...
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.
This is, far and away, my favorite baking book. Finally someone explains baking in a way I can understand. AB organized this book based on mixing method rather than by finished product, so this isn't a book that you jump into anywhere for a recipe (although you can certainly do that, don't let me stop you). This is a baker's odyssey that begins with the muffin method and doesn't let go until you've mastered pate a choux. For someone who's mother was a cook, not a baker, this is a wonderful way to learn all the stuff I didn't get at home.
I love Alton Brown. He is one of my favorite Food Network Personalities. I love the explanations in this cookbook and the science behind it all. Alton Brown Rocks the food world!
If you like to watch Alton then this book will not disappoint you.
Baking is my daughter's forte, But, I'm determined to compete with her one day. (couldn't make a proper pie crust, if my life depended on it) Thanks for the coaching in this book.
Alton puts in the "why" and "how" of baking which tells me so much more than simply recipes. I learn what I am actually doing.
Very informative. The best part is the breaking down of the 6 methods. I have not baked bread in many years due to working a 9 to 5 job. So the refresher course on this was a great help as learned from my mother and she is no longer with me.
I also love this book too. A must get for any home kitchen. Very informative (as usuall) makes you want to cook more as you get the confidence that you get from this book.
Bought as a gift, was requested by recepient.
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.
THIS ONE IS JUST AS GOOD AS THE FIRST. WHEN IS HE WRITING ANOTHER ONE?
All Purpose Best Sellers
- $21.99 $17.99
- Free Shipping Offer
- $21.99 $17.99
Don't throw out bananas that have become overripe. Instead, use them to make banana bread or muffins.