9781584793410

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

Brown, Alton

ISBN 10: 1584793414 / 1-58479-341-4
ISBN 13: 9781584793410
Publisher: Stewart, Tabori and Chang
Publication Date: 2004
Binding: Hardcover
Editorial Reviews for this title:
Synopsis:
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.

Review:
Alton Brown's I'm Just Here for More Food: Food x Mixing + Heat = Baking should be required reading for those who truly want to learn how to become great bakers. In his own off-beat style Alton explains the science behind the process simply and in a manner you will not only remember, but subconsciously apply to all your baking endeavors. What is salt's role in the baking process? Why use eggs? Why is the way you mix important to overall success? Stylized and presented like his first book and popular Food Network show Good Eats, Baking is more like a goofy textbook rather then a pretty, photographed book with a bunch of recipes. If you are looking for a couple of quick, simple recipes to make cookies or bread, keep looking. If it's an education about the "Whats," "Whys," and "Hows" of baking with the intent to lift your skills to a new level: welcome!

Baking is a precise science that needs to be followed to the letter if you want success. It is highly recommended to read the introduction and "The Parts Department" section before attempting any of the recipes in this book. The essence of Alton Brown's book is not to simply follow recipes, but to get a deep understanding of what is going on during the baking process. The introduction goes over the layout of the book and how it should be used (the ingenious "method flaps" for instance), the low down on how to read recipes, the importance of measuring by weight vs. volume, and baking's five core steps. The "Parts" section explains just that: ingredients. What is the chemical make up of proteins, carbs, and fats? Why is their interrelationship so important to success? How well do you know flour, eggs, sugar, and baking soda? Once you have the basics down and your parts measured it's time to get mixing. The rest of the book is smartly broken up by the six major mixing methods (Muffin, Biscuit, Creaming, Straight Dough, Egg Foam, and Custards). Each technique is explored in detail with recipes to follow. You won't find any ultra fancy recipes in Baking. The focus here is on the basics and getting the basics down right. Rediscover some old favorites like chocolate cookies and muffins, buttermilk pancakes, biscuits, shortcake, multigrain loaf bread, and good old fashioned cheesecake. There is no denying it, follow Alton's advice and you will be a better baker. Guaranteed. --Rob Bracco

Review

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I'm Just Here for More Food (ISBN: 9781584793410)
Brown, Alton
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ISBN 13: 9781584793410
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Brown, Alton
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Book Description: Hardcover. Book Condition: New. 239mm x 33mm x 239mm. Hardcover. 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 t.Shipping may be from multiple locations in the US or from the UK, depending on stock availability. 336 pages. 1.370. Bookseller Inventory # 9781584793410

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I'm Just Here for More Food: Food x Mixing + Heat = Baking (ISBN: 1584793414 / 1-58479-341-4)
Brown, Alton
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Book Description: Stewart, Tabori and Chang. Hardcover. Book Condition: New. 1584793414 The popular host of Good Eats presents a follow-up to his best-selling first book to explore the world of baking, describing the science and techniques behind his "molecular pantry" ingredients to reveal how to prepare a range of biscuit, muffin, cookie, and other baked recipes. 150,000 first printing. Good Cook Book Main. Bookseller Inventory # 4326404

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I m Just Here for More Food: Food X Mixing + Heat = Baking (Hardback) (ISBN: 9781584793410)
Brown, Alton
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Book Description: Stewart, Tabori Chang Inc, United States, 2004. Hardback. Book Condition: New. 239 x 239 mm. Language: English Brand New Book. The popular host of Good Eats explores the science behind our favorite sweets, and savories, explaining it all in his own inimitable style. 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 souffl. Bookseller Inventory # ABZ9781584793410

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I m Just Here for More Food: Food X Mixing + Heat = Baking (Hardback) (ISBN: 9781584793410)
Brown, Alton
ISBN 10: 1584793414
ISBN 13: 9781584793410
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Book Description: Stewart, Tabori Chang Inc, United States, 2004. Hardback. Book Condition: New. 239 x 239 mm. Language: English Brand New Book. The popular host of Good Eats explores the science behind our favorite sweets, and savories, explaining it all in his own inimitable style. 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 souffl. Bookseller Inventory # ABZ9781584793410

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I'm Just Here for More Food: Food X Mixing + Heat = Baking (ISBN: 9781584793410)
Brown, Alton
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