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

Our Price $ 29.75  
Retail Value $ 35.00  
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Item Number 447485  
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Item Specifications...

Pages   335
Est. Packaging Dimensions:   Length: 1.75" Width: 10" Height: 9.5"
Weight:   3 lbs.
Binding  Hardcover
Release Date   Oct 1, 2004
Publisher   Harry N. Abrams
ISBN  1584793414  
EAN  9781584793410  


Availability  0 units.


Item Description...
Overview
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.

Publishers 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.


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More About Alton Brown

Register your artisan biography and upload your photo! Alton Brownis the writer, director, and host of the popular Food Network television show Good Eats, and is the resident food historian, scientist, color commentator, and host of the network s Iron Chef America series. In 2004, Brown was selected the Bon Appetit American Food & Entertaining Awards Cooking Teacher of the Year. He is a regular contributor to Bon Appetit and Men s Journal magazines. He lives in the southern United States with his wife and daughter.


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Alton Brown was born in 1962.

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Product Categories
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Reviews - What do our customers think?
Genius!  Nov 21, 2008
I religiously watch good eats. This book has some great recipes in it. the only issue is you have to read it front ot back to get down all his cooking techniques.
 
One of my "Go To" cookbooks  Nov 19, 2008
I have been to pastry school and have at least a hundred cookbooks dedicated strictly to baking but this is one of the books that I pull off the shelf first. The recipes are good basic recipes with solid explanations regarding the methods being used. I absolutely love the chocolate cake recipe in here and the chocolate mousse. The two together make a great special occasion cake. The recipes in here use normal ingredients you have around the house and do not require a lot of fancy equipment.
 
Awesome...Fascinating...need I say more?  Oct 14, 2008
If you not only enjoy cooking, but find the science of cooking fascinating, this book is for you. Alton writes just like he talks, which makes this book not only interesting, but fun and enjoyable. I highly recommend it!
 
Love this!  Oct 7, 2008
I have watched the Alton Brown show for a while and love the science take on cooking. So to have this book in the kitchen is great. I also purchased Brown's "Cooking (2.0)".
 
Oh Bother...  Aug 12, 2008
Huge fan of Alton Brown, but it sounds like a lot of errors in this book (I have only found the "tk" error in his brownie recipie). All the errors are really to bad because I think if it did not have all of the errors Alton may have gotten another nod from the James Beard Foundation. But with that said I would still recommend it to learn the science of baking.

As Alton would say..."Oh Bother"
 

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