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

by Alton Brown

Hardcover, 2004

Status

Available

Call number

641.815 B8122

Publication

Stewart, Tabori and Chang (2004), 336 pages

Description

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.

User reviews

LibraryThing member cammie
Caution: Don't read this book on a full stomach becuase you might make yourself sick by laughing. Alton Brown is even funnier in person than on his television program. His book on baking is funny too. I laughed at almost every page. Since baking usually has me in tears, this was a welcomed change.
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Only Alton would try to explain the dangers of whipping egg whites by describing a RiverDance routine gone badly -- and have it make perfect sense. The book has a nice format, with an overflap outlining generic steps for each baking categories.
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LibraryThing member jshillingford
A great cookbook for those who fear baking. Alton's instruction are simple, the recipes tasty and the layout is easy to read. No wonder the first book won the James Beard award!
LibraryThing member briarwren
Awesome book and one of my favorites. I love how he explains why things work the way they do. He always has such great tips and ideas for doing things differently in the kitchen (for instance, using a blender or food processor instead of a sifter).
LibraryThing member tangential1
The banana bread recipe in this book has become my all time favorite!

I really enjoy that this is a book about cooking technique rather than just recipes. Alton discusses the various methods used in baking (the "muffin method" for example) and how various ingredients affect the texture and flavor of
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baked goods.

Definitely a must have reference book!
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LibraryThing member LeslieHolm
I love Alton Brown, and I love baking - no idea why I had never read this. When I got it for my grandson who is trying to bake semi-professionally, I glanced through it and immediately ordered another for myself.
This is not a cookbook as we know it. This is the science of baking, written in a
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conversational tone, with real Alton Brown asides, just as though he were standing next to you in the kitchen. As he says, if you are looking for a book of recipes, this isn't it (although he does include the basics). But if you want to learn how to bake, and why attention to detail is so important, you couldn't do better than to start here.
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Subjects

Language

Original language

English

Original publication date

2004

Physical description

336 p.; 9.5 inches

ISBN

1584793414 / 9781584793410
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