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 In Stock-
Ships from Jessica's Biscuit in 1-2 business days. Gift wrap is available for this item.
IMPORTANT HOLIDAY SHIPPING DEADLINES
This item has a longer processing time than most. To receive this item by Christmas please place your order no later than:
12/02/2013 with Media Mail
12/11/2013 with Fedex
12/17/2013 with Express
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…
- $32.00 $29.99
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!
Alton is always fun and informative. Good advice and basics for those of us that are moving into the "Foody" class. Only one critique, my wife was a home economist in her former life and was disappointed that there was not more information regarding altitude. We live a mile above sea level and it is tricky. She knows the adjustments, but was hoping for a book to recommend to new comers.
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.
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.
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.
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.
All Purpose Best Sellers
- $29.99 $24.95
Don't throw out bananas that have become overripe. Instead, use them to make banana bread or muffins.