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

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

4.5 15
by Alton Brown
 

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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.

Overview

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.

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.

Product Details

ISBN-13:
9781613121757
Publisher:
Abrams, Harry N., Inc.
Publication date:
12/17/2012
Sold by:
Barnes & Noble
Format:
NOOK Book
Sales rank:
847,747
File size:
31 MB
Note:
This product may take a few minutes to download.

Meet 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 IÆm Just Here For the Food won the James Beard Award for in the reference category. Brown lives in Georgia with his wife and daughter.

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I'm Just Here for More Food: Food x Mixing + Heat = Baking 4.5 out of 5 based on 0 ratings. 15 reviews.
Guest More than 1 year ago
'I'm Just Here For More Food' is a wonderful book that explains baking through science, in a funny manner, by none other than Alton Brown! Alton Brown is the creator of the Food Network's 'Good Eats', as well as the author of two other books. He used to be a director of commercials and music videos, but his passion for food took over, and sent Brown and his wife to Vermont, where he attended culinary school. Upon completion, he decided to use his media experience and make a cooking show that was entertaining and educational. By analyzing the process of baking through science, Alton Brown creates wonderful baked goods. His recipes are easy-to-read, easy-to-prepare, and the scientific reasoning behind each process makes so much sense. Knowing what is happening when I am making cookies helps when I am preparing a family favorite recipe and modifying it from Alton Brown's study! Like Alton Brown's previous books, there are no color photographs, but rather, sketches and side notes hinting at Alton Brown's witty sense of humor seen on his television show. You have to try the cherry scones! They are fantastic! This is another fantastic book by Alton Brown, and should be added to your collection!
Anonymous More than 1 year ago
It has so much information in it. Covers different methods of mixing, gives substitutions, tips, shows how ingredients work together, and how or why recipes may go wrong. This is a must for any fan of Good Eats.
Guest More than 1 year ago
I have given this book and his first book away as wedding presents. They are just so AWESOME! Keep up the good work Alton.
Anonymous More than 1 year ago
Gotta love A B!
Anonymous More than 1 year ago
Julie_Indiana More than 1 year ago
Anything Alton Brown does is worth watching, reading, owning, you name it. Better than any other Food Network program out there - by far. If you want to know more than just "how to cook a meal", he's the one to go to.
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harpat More than 1 year ago
I purchased this book as a gift for my son and he loves it. Great price, great book.
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