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

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

The third book from Food Network star Alton Brown includes dozens of recipes as a step-by-step guide for bakers to create sweet and savory dishes, but it also explains the science behind baking. Its introductory Parts section talks about the chemical breakdown of proteins, carbs, and fats, and explains how certain ingredients behave, why they relate to each other the way they do, and how to beat eggs so they’ll stop bullying other ingredients. Scattered throughout the book are guides on measuring, reading recipes, and the five steps of baking. Brown believes that for bakers, “mixing is more important than ingredients and even cooking method,” so the heart of the book is divided by six mixing methods—muffin, biscuit, creaming, straight dough, egg foam, and custards.

The Author
  • Famed cook and Food Network star Alton Brown
  • Writer, producer, and star of quirky cooking show Good Eats
  • James Beard Foundation Award for Best TV Food Personality 2011
  • Good Eats: Peabody Award; James Beard Foundation Award nominee
  • Host on Iron Chef America and Cutthroat Kitchen
  • Frequently appears in Food Network Magazine and Good Housekeeping
  • His book Gear for Your Kitchen was a 2004 nominee for a James Beard Foundation Award and IACP Cookbook Award
Basic Recipes
  • Staples such as pie crust, biscuits, and multigrain bread
  • Desserts such as cookies, funnel cakes, and cheesecake
  • Main dishes such as buttermilk pancakes and cheese soufflé
Critical Reception
  • New York Times bestseller
  • “Less a cookbook than a course book on baking […] entertaining and certainly educational.” – Publishers Weekly
  • “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 […] More like a goofy textbook rather than a pretty, photographed book with a bunch of recipes.” – Chris Brodie, American Scientist
The Specifics
  • Baking guidebook and cookbook
  • Follow-up to James Beard Award–winning I’m Just Here for the Food
  • 336 pages, including appendices and equipment lists

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