I'm Just Here for More Food: Food x Mixing + Heat = Baking

by Alton Brown

Overview

Dig into the science, history, and trivia of baking in this follow-up to the James Beard Award–winning I’m Just Here for the Food. Includes recipes!
 
Alton Brown explores the science behind breads, cakes, cookies, pies, and custards, explaining it in his own inimitable style. Recipes cover all the basics, from pie crust to funnel cake to cheese souffle. The book also contains appendices and equipment lists.
 
Recipes include:
 

• Piña Colada Waffles
• Chicken and Dumplings
• Free-Form Apple Pie
• Chocolate Pound Cake
• Pizza Dough
• Halloween Mousse
• Everyday Bread
• And more!

 
“I’m Just Here for More Food takes one of the most knotty areas of cooking and makes it delightfully straightforward. For anyone who’s interested in baking, even an expert, this book offers an enormous amount of useful and fascinating information.” —The Austin Chronicle
 
“An instruction manual for people who want to be better bakers . . . Anyone who has a yen to learn the science and methodology behind good food will find this a fascinating read.” —Publishers Weekly

Product Details

ISBN-13:	9781613121757
Publisher:	ABRAMS, Inc.
Publication date:	08/16/2022
Sold by:	Barnes & Noble
Format:	eBook
Pages:	489
Sales rank:	514,310
File size:	31 MB
Note:	This product may take a few minutes to download.

About the Author

Alton Brown is the writer, director, and host of the Food Network show Good Eats, which won a 2007 Peabody Award, and is the expert commentator on Iron Chef America. In 2004 his STC book I’m Just Here For the Food won the James Beard Award for in the reference category. Brown lives in Georgia with his wife and daughter.

Editorial Reviews

Food Network star Alton Brown doesn't compile recipes; he writes cookbooks, culinary primers that teach essential kitchen skills. His first book, I'm Just Here for the Food, won the 2003 James Beard Award for Best Reference Book. In this 304-page tome, he outdoes himself, exploring the science behind breads, cakes, cookies, pies, custards, ice creams, and more. Opening with a veritable encyclopedia of core ingredients, he proceeds to a comprehensive tutorial on mixing methods. Using fact-packed sidebars, detailed illustrations, and half-page flaps, he teaches recipe readers to become home chefs.