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

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

Alton Brown / Sep 22, 2019

I m Just Here for More Food Food x Mixing Heat Baking 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 souf

  • Title: I'm Just Here for More Food: Food x Mixing + Heat = Baking
  • Author: Alton Brown
  • ISBN: 9781584793410
  • Page: 364
  • Format: 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 to cheese souffle The book also contains appendices and equipment lists.

    • Unlimited [Fantasy Book] ✓ I'm Just Here for More Food: Food x Mixing + Heat = Baking - by Alton Brown É
      364 Alton Brown
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      Posted by:Alton Brown
      Published :2018-09-10T06:33:54+00:00

    About "Alton Brown"

      • Alton Brown

        Alton Brown is an American food personality, cinematographer, author, and actor He is the creator and host of the Food Network television show Good Eats, the miniseries Feasting on Asphalt and the main commentator on Iron Chef America.Brown received a degree in drama from the University of Georgia He first worked in cinematography and film production, and was the director of photography on the music video for R.E.M s The One I Love He also worked as a steadicam operator on the Spike Lee film School Daze.At some point, he noticed that he was very dissatisfied with the quality of cooking shows then airing on American television, so he set out to produce his own show Not possessing the requisite knowledge, he enrolled in the New England Culinary Institute, from which he graduated in 1997 Brown states that he had been a poor science student in high school and college, so he began to study the subject as he took cooking training and felt the need to understand the underlying processes of cooking.


    1. Good Eats is an amazingly nerdy and informative cooking show, so I turned to this book to check out Alton Brown's bread making tips before I try my hand at it. I ended up flipping through the entire book in one sitting. Really good information that's laid out so clearly and scientifically. Probably going to binge watch some Good Eats reruns on Youtube.

    2. I was waiting to review this until I had tried a recipe and tonight I did. I made the peanut butter cookies. I have made many batches of peanut butter cookies over the years and have never had a bad batch. Alton's are very good cookies, but not my favorite. They're kind of crunchy, and I like a chewier cookie, but that's just me. Don't get me wrong; AB's are excellent, too. The real reason I'm giving this book 5 stars is that it's just such an interesting read for someone who loves baking. I had [...]

    3. If you're into baking, this is probably one of the better cookbooks you're going to find out there, but that's just a guess--I'm not really into baking. But it was enjoyable even though I knew I'd never even attempt 90% of the recipes in the book.

    4. In many ways this book is a little difficult to describe so that it receives the credit it deserves. It is more than a recipe book even though it isn't a classical recipe book - it is more than a textbook too.This fairly massive tome from Alton Brown is a relatively informal "workshop guide" to basic food preparation in the shape of baked goods. Here Alton focusses on ensuring that the reader really understands the nitty-gritty or the nuts and bolts as to what really happens from when you mix to [...]

    5. Mad kitchen scientist Alton Brown is back for another installment, this time looking at the process of baking and the chemical compositions that make it work. He divides his recipes into mixing method because it determines the consistency and texture of the final product. This makes a lot of sense for this book and also for anyone anxious to pick out the patterns in a wide variety of recipes. Every section provides examples of the type.For my money, I thought this book was a little better than t [...]

    6. Not as good as the first book. In "I'm Just Here for the Food", AB had a very casual, minimalist attitude towards tools and techniques: keep it cheap but heavy; you don't need a thousand pans to be a good cook; good cooking is really only variations on a very few common themes, so learn to trust your instincts and play around a little, and people will think you're fabulous. Now, baking is a more fastidious endeavor so you can't be quite as hippie about it, and he seems to have compensated by inj [...]

    7. I loved this book. It was a bit pricey, but I got it cheap at a store closing. If I had $30+ a pop to blow, I'd get every single one of his books. I have never sat down and read a cookbook as if it were a real book before. But I started yesterday thinking I'd have a glance here and there and learn a few things in between reading my other book. Instead I stayed up reading until 3 in the morning, went to bed, and woke up to start reading again. Of course I didn't read the recipes too thoroughly as [...]

    8. Not certain how much useful perspective I can offer to other potential readers. I freely admit to a strong bias in favour of anything by Alton Brown's as his approach to cooking education, writing and video composition style and for that matter, general world view seem to work very well for me. Brown's organization by baking method is very logical and easy to learn and will give you a solid structure in which to organize your knowledge as you move forward in your baking education/practice.As wit [...]

    9. Sherpa the Baker, who'd think that? Anyways, If you're looking for a cookbook, this is NOT the book for you. However, if you are looking for a book that begins with a 60 or so page explanation of the science behind baking, you're in luck. The entire book which includes a good number of recipes looks to instruct the reader in how to consistently make excellent baked goods of all kinds; yeast breads, muffins, cookies, etc, by taking a unique approach to the categorization of these items, the mixin [...]

    10. Reads more like a science text book than your standard cookbook. I'm hoping the tips learned here will help me with my baking technique. The only thing that I didn't like about Mr. Brown's style is that it isn't geared towards quick or fool-proof baking at all. This is book is for those who want to master a difficult (but tasty) craft. I'm some where in between those who want to do it quick and do it perfectly, so I might to follow all of Mr. Brown's instructions, but I'm definitely learning fro [...]

    11. Tons of factual baking education going on here, which is great! Serve me up a plate, I'm hungerin'! And clear, with humor that fits in nicely. But: I only tried four recipes, but they weren't home-runs, and there were tricky bits to them that you think Mr.Technique would have given you the heads-up about (Frustrating doughs, laughing so I will not cry). There's a bunch of scientific details in here that don't seem so need-to-know, and thus I dozed off some times. Also, I have heard from several [...]

    12. Read my review of A.B.'s original cookbook, since I don't want to repeat myself about his style or philosophy on teaching folks how to cook.Baking is largely defined by the "method," the process by which the ingredients are mixed prior to baking. Things like the Muffin Method (wet ingredients mixed, dry ingredients mixed separately, then combined) or the Biscuit Method (cold fat cut into flour) are taught before they are applied to specific recipes. It even has these page flaps that allow you to [...]

    13. This book is about the science behind baking. It is more about how-to than just a recipe book. You will find out why ingredients work together, the proper techniques for a method, along with a handful of basic recipes.The chapters are divided into different cooking methods that you would encounter when baking: The Muffin Method, The Biscuit Method, The Pie Variation, The Creaming Method, The Straight Dough Method, The Egg Foam Method, and Custards. It helped me solve a problem that I was having [...]

    14. A really great book if you're a baker and have a scientific mind. Me, not so much. I know baking is a science and I definitely consider myself a baker, but the book was a little much for me. I didn't get out of it what I was hoping to in terms of grasping how one ingredient reacts to another, or this causes that, etc.The book has lots of diagrams and when something is explained there is a visual to go along with the explanation when possible. One thing I really liked about the book was that the [...]

    15. I picked this book up after finishing the first book. Admittedly, I'm not much of a baker, but much like the first book, this was a huge help in explaining the "how" and "why" of baking, using science to help explain how and why certain things are done and used in baking. One of my favorite things about the book was that it has a unique approach which outlines the different methods used in baking, and bases the recipes on one of the methods. Much like the first book, this book is a great read an [...]

    16. The ol' Macguyver attitude of baking with a shoestring, a paperclip and a .22 caliber cartridge disappears in this book. Here you need some equipment, and some expensive pieces if you want to follow the way Brown does it in this one. Still the theory is good. My solution to the equipment problem is to just use my bread machine, or for other things, buy a package mix at the store. Looks like I still won't be baking from scratch for a while.

    17. An excellent collection of recipes backed by science, from everyone's favorite food TV host (who is refreshingly not a (famous) chef from some (famous) restaurant).With this book at hand baking is demystified, and I, at least, have gained the confidence to modify baking recipes. Impressive, given the lectures most baking books/recipes give regarding the accuracy required for perfection.Fun fact: accuracy is for robots, science will set you(r baked goods) free.

    18. Just like "I'm Just Here for the Food," this book teaches WHY you do things as you do in baking. First of all, it bakes by mass, not volume which allows for more repeatable results and is simply faster. There is no careful measurement with a scale. Pour until it is enough. Move on.It helps that the recipes are often excellent too. The banana bread particularly never fails and Chocolate Muffins #7 are amazing with surprisingly little fat given the resulting taste and texture.

    19. Ok, this is where the rubber meets the road. After all, I am more of a baker than someone who makes read food. I kind of wish that there were more recipes in the book overall, but it is a great reference to the different "styles" of baking and why you need to use the muffin method instead of creaming to make things turn out right.

    20. He should be called "The Anal Chef", but this ex-architect's extremely analytical approach to baking appeals to me (I wonder why? - DON'T ANSWER THAT!). Not just recipes here, but thorough explanations of how it works. AND the pizza dough is great! It cooks up soft & bubbly - not unlike a NY Sicilian pie - and much better than the Mark Bittman recipe i had been using.

    21. I love this cookbook. Miles got it for me when he met Alton Brown during an appearance at Book Passage in Marin. Alton even signed the foam core promotional sign and gave it to Miles which he still has 3 years later. It is primarily a baking cookbook and in Alton Brown style it deconstructs and explains the science behind baking.

    22. This book does what his first book did not, provide lots of recipes to illustrate the different techniques that he is covering in the book. I love baking and regularly go back to these recipes to tweak and change around to try something new. Since he breaks all of the ingredients out into the different components, it's easy to change these recipes around here and there.

    23. Perused is more like it, but it is a cookbook after all.I made the chocolate waffles and they were divine.This is a great book for those that want to know more about the chemistry of baking and want some great recipes to boot.Mr. Brown disects the 'muffin' method, the 'biscuit' method and other ways to mix ingredients to bring something wonderful to pass.

    24. This is not so much a cook book as it is a book about cooking. The book is set up with chapters explaining the science and foundation of cooking (searing, roasting, braising, etc.)followed by several recipes which use the method.Brown's writing style is humorous and though the subject matter can get a bit scientific it never gets boring.

    25. There's a lot of great information in this book. Unfortunately there were a lot of major errors in this edition, which was a huge disappointment. Here is a list of corrections: goodeatsfanpage/ABFP/iHopefully the next edition (if there is one) will fix all of these problems.

    26. I honestly read this like it was a novel. So many amazing explanations for why things work and why they don't - at a molecular level. So many perfect ideas (like freezing your butter and then using a cheese grater to cut it in!), so many yummy recipes. Now I just need a good scale to weigh all my ingredients!

    27. This is a great book not because of the recipes (although I've modified his cookie recipe to make my own killer one) but because of how he breaks down and simplifies the different procedures. Baking, much more than regular cooking, is an exact science. He not only tells you what to do, but WHY, and in what order to get the proper results.Indispensable.

    28. VERY DETAILED. Alton is a hardcore baking geek, which I can get behind. I haven't made anything from the book yet, but I've read the first half (which is all a breakdown of baking chemistry- no recipes). This first half is like a baking bible. A bible to my Carb Gods. I bow to their great power, complexity, and fortitude.

    29. I'm way too invested in Alton Brown as a character to be impartial here. Love him, the book, and the recipes I've tried. (Really good chocolate cake recipe in here. The family can't stop requesting it.)

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